Save Vibrant grain bowls featuring bold globally inspired sauces such as miso&butter and gochujang&maple are paired with roasted vegetables and protein to deliver a satisfying customizable meal.
After experimenting with sauce combinations around the world these bowls have become a weeknight staple for us. I love how each person can build their own—no two bowls ever taste quite the same.
Ingredients
- Brown rice or quinoa: 1 cup uncooked
- Water or vegetable broth: 2 cups
- Broccoli florets: 2 cups
- Sweet potato: 1 large diced
- Red bell pepper: 1 sliced
- Olive oil: 2 tbsp for vegetables plus 1 tbsp for chickpeas
- Salt: 1/2 tsp for vegetables plus 1/4 tsp for chickpeas
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can drained and rinsed
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 2 tbsp total (1 for miso-butter sauce, 1 for gochujang-maple sauce)
- Maple syrup: 2 tsp for miso-butter sauce plus 1 1/2 tbsp for gochujang-maple sauce
- Sesame oil: 1 tsp for miso-butter sauce plus 2 tsp toasted for gochujang-maple sauce
- Gochujang: 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2 thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Preheat oven:
- Set oven to 425°F (220°C).
- Cook grains:
- Rinse the brown rice or quinoa. 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 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 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 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 generously with one or both sauces. Garnish with green onions sesame seeds and pickled red onions if desired.
Save My kids love picking out their favorite toppings and sauce while everyone enjoys a bowl full of nourishing grains and vegetables together.
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). For gluten&free use tamari or gluten&free soy sauce and check gochujang labels.
Nutritional Information
Per serving: Calories 420 Total Fat 13 g Carbohydrates 65 g Protein 13 g
Save These bowls bring bold flavor and color to your table. Finish with your favorite drizzle and enjoy a nourishing meal.
Recipe FAQ Section
- → What grains work best for these bowls?
Brown rice and quinoa are classic choices. You can also try farro, millet, or your favorite cooked grains.
- → Can I make the sauces ahead of time?
Yes, both miso-butter and gochujang-maple sauces can be prepared in advance and refrigerated for up to 5 days.
- → Are there vegan options for this dish?
Substitute vegan butter for the miso-butter sauce to keep everything plant-based. Chickpeas provide protein, or use tofu.
- → How can I customize the vegetables?
Feel free to swap in seasonal vegetables such as cauliflower, carrots, or zucchini based on your preferences.
- → What are recommended toppings?
Try sliced green onions, toasted sesame seeds, pickled red onions, kimchi, or fresh herbs for added flavor and texture.
- → Are these bowls gluten-free?
Use gluten-free soy sauce and verify your gochujang brand to keep everything safe for gluten-free diets.