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 spicing up my weeknight bowls with a drizzle of miso–butter sauce and gochujang–maple, and now it's become a staple for family dinners.
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 (for roasting vegetables): 2 tbsp
- Salt (for vegetables): 1/2 tsp
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Olive oil (for chickpeas): 1 tbsp
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Salt (for chickpeas): 1/4 tsp
- Unsalted butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar (for miso sauce): 1 tbsp
- Maple syrup (for miso sauce): 2 tsp
- Sesame oil (for miso sauce): 1 tsp
- Gochujang (Korean chili paste): 2 tbsp
- Maple syrup (for gochujang sauce): 1 1/2 tbsp
- Soy sauce: 1 tbsp
- Rice vinegar (for gochujang sauce): 1 tbsp
- Toasted sesame oil (for gochujang sauce): 2 tsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Prepare oven:
- 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 My kids love choosing their own toppings, and we often make this for casual get-togethers where everyone builds their own perfect bowl.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy and gluten; substitute soy sauce and butter for allergen-friendly options
Nutritional Information
Per serving: 420 calories, 13 g fat, 65 g carbohydrates, 13 g protein
Save These bowls will brighten any table and keep everyone coming back for more. Adjust sauces to taste for the perfect finish.
Recipe Questions & Answers
- → Can I substitute grains in these bowls?
Yes, use quinoa, brown rice, farro, or any cooked grain you prefer for a versatile base.
- → Is the dish vegan-friendly?
Absolutely! Substitute butter with vegan butter for a completely plant-based meal.
- → Which vegetables work well for roasting?
Broccoli, sweet potato, and red bell pepper are great, but mushrooms, zucchini, and cauliflower also pair nicely.
- → How do I make the sauces gluten-free?
Use tamari instead of soy sauce and check gochujang labels for gluten-free certification.
- → How long do the sauces keep?
Store extra sauce in an airtight container in the fridge for up to 5 days.
- → What can I use for extra protein?
Try tofu, tempeh, grilled chicken, or additional chickpeas as alternative proteins.
- → Can toppings be customized?
Yes! Mix and match green onions, sesame seeds, pickled onions, kimchi, herbs, or crunchy nuts as you desire.