# Ingredient list:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 2 cups broccoli florets
04 - 1 large sweet potato, diced
05 - 1 red bell pepper, sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Protein
09 - 1 can (15 ounces) chickpeas, drained and rinsed
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon salt
→ Miso-Butter Sauce
14 - 2 tablespoons unsalted butter or vegan butter
15 - 1 tablespoon white miso paste
16 - 1 tablespoon rice vinegar
17 - 2 teaspoons maple syrup
18 - 1 teaspoon sesame oil
→ Gochujang-Maple Sauce
19 - 2 tablespoons gochujang (Korean chili paste)
20 - 1 1/2 tablespoons maple syrup
21 - 1 tablespoon soy sauce
22 - 1 tablespoon rice vinegar
23 - 2 teaspoons toasted sesame oil
→ Toppings
24 - 2 green onions, thinly sliced
25 - 1 tablespoon toasted sesame seeds
26 - 1/2 cup pickled red onions (optional)
# Step-by-Step Guide:
01 - Set oven to 425°F and allow to preheat while preparing other components.
02 - Rinse brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and cook until tender—approximately 20–25 minutes for rice, 15 minutes for quinoa. Fluff with a fork and keep covered until assembly.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Spread evenly and roast for 25–30 minutes, flipping halfway, until vegetables are golden and tender.
04 - In a mixing bowl, toss drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread onto a separate baking sheet and roast for 15–20 minutes until crisp, stirring once during cooking.
05 - In a small saucepan over low heat, melt butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until fully smooth and emulsified. Remove from heat.
06 - In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until thoroughly combined.
07 - Divide cooked grains among four bowls. Arrange roasted vegetables and crispy chickpeas on top. Drizzle generously with either miso-butter or gochujang-maple sauce, or both to preference. Finish with sliced green onions, toasted sesame seeds, and optional pickled onions.
