Bold Sauce Drizzle Bowls (Print)
Globally inspired grain bowls with bold sauces, roasted veggies, and protein for satisfying customization.
# Components:
→ 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 - Set oven to 425°F (220°C) and allow to reach full temperature before roasting.
02 - Rinse brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer until grains are tender—approximately 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff grains with a fork before serving.
03 - Place broccoli florets, diced sweet potato, and sliced red bell pepper on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly and spread in a single layer. Roast in the oven for 25 to 30 minutes, turning vegetables halfway through, until golden and soft.
04 - In a mixing bowl, toss drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread chickpeas onto a separate baking sheet and roast for 15 to 20 minutes until lightly crisped.
05 - Melt unsalted butter in a small saucepan over low heat. Stir in white miso paste, rice vinegar, maple syrup, and sesame oil. Whisk until the mixture is completely smooth.
06 - In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until fully blended.
07 - Divide cooked grains evenly among four serving bowls. Arrange roasted vegetables and crispy chickpeas on top. Generously drizzle each bowl with either or both sauces. Finish with sliced green onions, toasted sesame seeds, and pickled red onions as desired.
# Expert Advice:
01 -
- Customizable with your choice of grains, sauces, and veggies
- Vegetarian and easy to make vegan or gluten-free
02 -
- Use vegan butter to keep bowls completely plant-based
- Check labels on gochujang and soy sauce for gluten if needed
03 -
- Double either sauce for meal prep or extra drizzle
- Swap veggies and grains seasonally for new flavor profiles