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 made these bowls for a weeknight dinner looking for something hearty yet bursting with flavor and color. The bold sauces tie all the components together beautifully, and everyone gets to personalize their bowl to taste.
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 20–25 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 Sharing these bowls with family is always fun, as everyone gets to build their own creations and taste a little bit of everything. The colorful sauces are a huge hit even with picky eaters.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chef's knife, cutting board
Allergen Information
Contains soy (miso, soy sauce, gochujang), gluten (soy sauce, some gochujang), and milk (butter; substitute vegan butter for dairy-free option). For gluten-free, use tamari or gluten-free soy sauce and verify gochujang labels.
Nutritional Information (per serving)
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g
Save Drizzle, garnish, and serve immediately for best texture and flavor. These bowls are just as tasty for leftovers and easy to pack for lunch the next day.
Recipe FAQs
- → Can I use quinoa instead of brown rice?
Yes, quinoa is a great alternative and cooks faster than rice. Follow the same instructions for fluffy grains.
- → How do I make the dish vegan?
Simply use vegan butter for the miso-butter sauce and check labels on other ingredients to ensure they're plant-based.
- → Which vegetables work best for roasting?
Broccoli, sweet potato, and bell pepper are highlighted, but you can use carrots, cauliflower, or zucchini as preferred.
- → Are the sauces spicy?
Miso-butter sauce is mild and savory. Gochujang-maple sauce brings heat and sweetness, but you can adjust amounts for taste.
- → How long do leftover sauces keep?
Both sauces can be stored in an airtight container in the fridge for up to five days. Stir before serving.
- → Is this bowl gluten-free?
Use gluten-free soy sauce or tamari, and check your gochujang for gluten-free labeling to make the meal safe.