Save It 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 started making these bowls when I wanted a meal that was both hearty and exciting. The variety of sauces makes each bowl feel special and lets you change things up every time you make it.
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 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 minutes for rice 15 minutes for quinoa). Fluff with a fork.
- Roast Vegetables:
- Toss broccoli sweet potato and bell pepper with olive oil salt and black pepper on a baking sheet. Roast for 25 minutes flipping halfway until golden and tender.
- Prepare Chickpeas:
- Toss chickpeas with olive oil smoked paprika garlic powder and salt. Spread on a separate baking sheet and roast for 15 minutes until crisp.
- Make 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 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 with one or both sauces. Garnish with green onions sesame seeds and pickled red onions if desired.
Save It We love making these bowls for lazy weekend dinners and everyone gets to choose their favorite sauce. It's become a go-to in our family for healthy satisfying meals.
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 substitute with vegan butter if needed).
Nutritional Information (per serving)
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g
Save It With layers of flavor and color these bowls bring excitement to mealtime. Enjoy all the textures and homemade sauces in every bite.
Recipe FAQs
- → What grains work best for these bowls?
Brown rice or quinoa both offer hearty texture. Other grains like farro or couscous can be substituted for variety.
- → How can I make this vegan?
Simply use vegan butter in the miso-butter sauce and choose plant-based protein like tofu or tempeh instead of chickpeas.
- → Can I change up the vegetables?
Absolutely! Use any roasting vegetables such as carrots, cauliflower, zucchini, or mushrooms for a fresh twist.
- → Are the sauces spicy?
The gochujang-maple sauce is mildly spicy, but you can adjust the gochujang amount to suit your taste.
- → How do I store leftovers?
Store sauces separately in airtight containers in the fridge for up to 5 days. Bowls reheat well for next-day meals.
- → Is this dish gluten-free?
Swap regular soy sauce for tamari or gluten-free soy sauce, and check gochujang labels to ensure a gluten-free meal.