Bold Sauce Drizzle Bowls (Printable Version)
Grain bowls with vibrant sauces, roasted vegetables, and protein make a colorful, globally inspired dinner.
# What You'll Need:
→ 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 (15 ounce) can 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)
# Directions:
01 - Preheat oven to 425°F (220°C) and set racks to center positions.
02 - Rinse rice or quinoa and combine with water or vegetable broth in a saucepan. Bring to a boil over high heat, then reduce to low, cover, and cook until tender—about 20–25 minutes for rice, 15 minutes for quinoa. Fluff grains with a fork and set aside.
03 - Toss broccoli florets, diced sweet potato, and sliced bell pepper with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping vegetables once halfway through, until golden and tender.
04 - Combine chickpeas with olive oil, smoked paprika, garlic powder, and salt in a mixing bowl. Spread on a separate baking sheet and roast for 15–20 minutes, stirring once, until crisp and fragrant.
05 - In a small saucepan over low heat, melt butter or vegan butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until smooth and emulsified.
06 - Whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil in a bowl until well combined.
07 - Divide the cooked grains among four bowls. Arrange roasted vegetables and chickpeas on top. Drizzle with miso-butter sauce and/or gochujang-maple sauce. Garnish with green onions, toasted sesame seeds, and pickled red onions if using.
# Additional Tips::
01 -
- Customizable for different diets and preferences
- Sauces add unique flavor combinations
02 -
- Swap in any veggies or proteins you have on hand.
- For gluten-free bowls use tamari and check gochujang labels before using.
03 -
- Make extra sauce and keep it on hand for busy weeknight meals.
- Roast the chickpeas longer for more crunch in your bowls.