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 tried these bowls when experimenting with new sauces and ended up with a creative combination that made regular grains and roasted veggies feel special. Every time I make this for friends, the excitement builds as everyone picks their own sauce drizzle.
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:
- 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 to 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 to 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 to 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 Making these bowls for my family always sparks creativity: everyone mixes and matches their favorite vegetables and sauces, and dinner turns into a fun build-your-own experience.
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). Always verify ingredient labels if you have allergies.
Nutritional Information
Per serving: 420 calories, 13 g total fat, 65 g carbohydrates, 13 g protein
Save A bold sauce drizzle turns an ordinary bowl into something memorable and satisfying. Enjoy mixing up new variations each week!
Recipe FAQ
- → How can I make these bowls vegan?
Replace the butter in the miso-butter sauce with vegan butter, and choose plant-based proteins like tofu or tempeh for topping.
- → Which grains work best for the base?
Brown rice and quinoa are ideal due to their texture and flavor, but you can substitute farro, barley, or any cooked grain you prefer.
- → What vegetables can I swap in?
Try cauliflower, carrots, Brussels sprouts, or zucchini. Roasting enhances their sweetness and caramelization in the bowls.
- → How do I store leftover sauces?
Keep sauces in airtight containers in the refrigerator for up to 5 days. Stir before using as ingredients may settle.
- → Are there gluten-free options?
Use tamari in place of soy sauce and check that gochujang is labeled gluten-free; most other ingredients are naturally gluten-free.
- → What protein alternatives can I add?
Other proteins like grilled chicken, tempeh, baked tofu, or even eggs pair well with the flavorful sauces and roasted veggies.