Save Vibrant grain bowls featuring bold globally inspired sauces such as miso butter and gochujang maple create a satisfying customizable meal when paired with roasted vegetables and protein.
I created these bowls for a quick weeknight dinner that feels special and full of flavor. The contrasting sauces keep things interesting and the roasted veggies always bring warmth and comfort.
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 1 tbsp for chickpeas
- Salt: 1/2 tsp for vegetables 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
- Unsalted butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp for miso sauce 1 tbsp for gochujang sauce
- Maple syrup: 2 tsp for miso sauce 1 1/2 tbsp for gochujang sauce
- Sesame oil: 1 tsp for miso sauce 2 tsp toasted for gochujang sauce
- Gochujang (Korean chili paste): 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 rice or quinoa and add to saucepan with water or broth. Bring to boil cover and simmer until tender. Fluff with fork.
- Roast Vegetables:
- Toss broccoli sweet potato and bell pepper with olive oil salt and black pepper. Spread on baking sheet and roast 25 to 30 minutes flipping halfway through.
- Prepare Chickpeas:
- Toss chickpeas with olive oil smoked paprika garlic powder and salt. Spread on separate baking sheet and roast 15 to 20 minutes until crisp.
- Make Miso Butter Sauce:
- Melt butter in saucepan over low heat. Whisk in miso paste rice vinegar maple syrup and sesame oil until smooth.
- Make Gochujang Maple Sauce:
- In bowl whisk gochujang maple syrup soy sauce rice vinegar and sesame oil until combined.
- Assemble Bowls:
- Divide grains into four bowls. Top with roasted vegetables and chickpeas. Drizzle with sauces and garnish with green onions sesame seeds and pickled red onions.
Save These sauce bowls have become a favorite for family dinners especially with kids choosing their toppings and sauces. They love helping assemble and drizzle!
Required Tools
Saucepan with lid baking sheets mixing bowls whisk chefs knife cutting board
Allergen Information
Contains soy and gluten and milk ingredients; substitutions available for vegan and gluten free needs. Verify ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 420 Total Fat: 13 g Carbohydrates: 65 g Protein: 13 g
Save Customize your bowl any way you like and enjoy the lively flavors with every drizzle!
Cooking Guide
- → What grains work best in these bowls?
Brown rice or quinoa offer sturdy texture and neutral flavors, but farro or barley are excellent swaps.
- → Can the miso-butter sauce be made vegan?
Yes, simply use plant-based butter for a fully vegan option—flavor remains rich and complex.
- → How do I customize the protein?
Try grilled tofu, tempeh, or chicken in place of chickpeas, adjusting roasting time as needed.
- → Are these bowls gluten-free?
Use gluten-free soy sauce and check gochujang labels for gluten content to make the bowls safe for those avoiding gluten.
- → Can sauces be prepared ahead?
Both sauces store well in the fridge for up to 5 days. Stir before serving for best texture.
- → What toppings add extra flavor?
Green onions, toasted sesame seeds, pickled red onions, fresh herbs, or kimchi are all excellent choices.