Bold Sauce Drizzle Bowls (Print Version)
Customizable grain bowls with global sauces, roasted veggies, and protein. Easy, nourishing, and full of flavor.
# 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
# Method:
01 - Set oven temperature to 425°F (220°C) and allow to fully preheat.
02 - Rinse brown rice or quinoa with cold water. Place the grains with water or vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until grains are tender—approximately 20–25 minutes for brown rice or 15 minutes for quinoa. Fluff grains with a fork after cooking.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Arrange evenly on a baking sheet. Roast in the preheated oven for 25–30 minutes, turning vegetables halfway through, until tender and lightly browned.
04 - In a mixing bowl, coat chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread them on a separate baking sheet and roast for 15–20 minutes until crisp.
05 - Melt butter or vegan butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil. Stir until sauce is smooth and emulsified.
06 - In a medium bowl, combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Whisk until fully integrated and smooth.
07 - Divide cooked grains evenly among four serving bowls. Top with roasted vegetables and chickpeas. Drizzle with miso-butter sauce, gochujang-maple sauce, or both according to taste. Garnish with sliced green onions, toasted sesame seeds, and pickled red onions if desired.
# Expert Advice:
01 -
- Customizable for protein and vegetables
- Delicious global flavor sauces in every bowl
02 -
- Go with vegan butter for a fully plant&based option
- Sauces keep well refrigerated for 5 days so prep ahead to save time
03 -
- Mix and match grains sauces and veggies for endless combinations
- Make sauces ahead to speed up assembly on busy nights