Save Vibrant grain bowls featuring bold globally inspired sauces like miso-butter and gochujang-maple paired with roasted vegetables and protein for a satisfying customizable meal.
I first experimented with these bold sauces after wanting to brighten up my weeknight grain bowls. The back-to-back taste tests with friends always spark excitement at the table.
Ingredients
- Grains: 1 cup brown rice or quinoa uncooked 2 cups water or vegetable broth
- Roasted Vegetables: 2 cups broccoli florets 1 large sweet potato diced 1 red bell pepper sliced 2 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper
- Protein: 1 (15 oz) can chickpeas drained and rinsed 1 tbsp olive oil 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/4 tsp salt
- Miso-Butter Sauce: 2 tbsp unsalted butter (or vegan butter) 1 tbsp white miso paste 1 tbsp rice vinegar 2 tsp maple syrup 1 tsp sesame oil
- Gochujang-Maple Sauce: 2 tbsp gochujang (Korean chili paste) 1 1/2 tbsp maple syrup 1 tbsp soy sauce 1 tbsp rice vinegar 2 tsp toasted sesame oil
- Toppings: 2 green onions thinly sliced 1 tbsp toasted sesame seeds 1/2 cup pickled red onions (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Cook the Grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil reduce to a simmer cover and cook until tender (about 20–25 minutes for rice 15 minutes for quinoa). Fluff with a fork.
- Roast the Vegetables:
- Toss broccoli sweet potato and bell pepper with olive oil salt and black pepper on a baking sheet. Roast for 25–30 minutes flipping halfway until golden and tender.
- Prepare the Chickpeas:
- Toss chickpeas with olive oil smoked paprika garlic powder and salt. Spread on a separate baking sheet and roast for 15–20 minutes until crisp.
- Make the Miso-Butter Sauce:
- Melt butter in a small saucepan over low heat. Whisk in miso paste rice vinegar maple syrup and sesame oil until smooth.
- Make the Gochujang-Maple Sauce:
- In a bowl whisk together gochujang maple syrup soy sauce rice vinegar and sesame oil until fully combined.
- Assemble Bowls:
- Divide cooked grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle generously with one or both sauces. Garnish with green onions sesame seeds and pickled red onions if desired.
Save Our family loves sharing these bowls at dinner each child picks their favorite sauce combination and toppings making it a fun creative meal for everyone.
Required Tools
Saucepan with lid baking sheets mixing bowls whisk chefs knife cutting board
Allergen Information
Contains soy (miso soy sauce gochujang) gluten (soy sauce some gochujang) and milk (butter). For gluten-free use tamari or gluten-free soy sauce and check gochujang labels. Always verify ingredient labels.
Nutritional Information
Calories: 420 Total Fat: 13 g Carbohydrates: 65 g Protein: 13 g per serving
Save These vibrant drizzle bowls make meal prep a breeze and spark creativity every time you serve them.
Recipe FAQ
- → What grains can I use for the base?
Brown rice, quinoa, or any hearty grain like farro make excellent bases for these flavorful bowls.
- → How do I make the dish vegan?
Simply use vegan butter in the miso-butter sauce and ensure all toppings are plant-based for a fully vegan bowl.
- → What other proteins work well?
Tofu, tempeh, or grilled chicken are great options if you want to change up the protein component in your bowls.
- → Can I use different vegetables?
Yes, feel free to roast any seasonal or favorite vegetables such as carrots, cauliflower, or zucchini.
- → How long do the sauces keep?
Both miso-butter and gochujang-maple sauces can be stored in the fridge for up to 5 days in a sealed container.
- → Is this dish gluten-free?
To make it gluten-free, use tamari or gluten-free soy sauce and check the gochujang ingredients for hidden gluten.