Bold Sauce Drizzle Bowls (Printer View)
Roasted veggies, grains, and protein served with miso and gochujang sauces for a vibrant, customizable bowl.
# 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 can (15 ounces) 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 the oven to 425°F (220°C) to prepare for roasting vegetables and chickpeas.
02 - Rinse brown rice or quinoa thoroughly under cold water. Combine grains and water or broth in a saucepan, bring to a boil over medium heat, then reduce to a simmer. Cover and cook until tender: approximately 20–25 minutes for rice or 15 minutes for quinoa. Once cooked, fluff with a fork and set aside.
03 - In a large mixing bowl, toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway through, until vegetables are golden and tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Arrange chickpeas on a separate baking sheet and roast for 15–20 minutes, shaking the pan halfway, until crisp and lightly browned.
05 - Melt butter or vegan butter in a small saucepan over low heat. Add white miso paste, rice vinegar, maple syrup, and sesame oil, whisking continuously until the mixture is smooth and fully blended.
06 - In a mixing bowl, combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Whisk until the sauce is smooth and all ingredients are incorporated.
07 - Divide cooked grains evenly among four serving bowls. Top each bowl with roasted vegetables and crispy chickpeas. Drizzle generously with desired sauces. Finish with green onions, toasted sesame seeds, and pickled red onions for garnish.
# Expert Advice:
01 -
- Customizable with favorite grains vegetables and proteins
- Globally inspired flavors for an exciting twist
02 -
- Leftover sauces keep in fridge for up to 5 days
- Use tamari and check gochujang for gluten free bowls
03 -
- Swap in favorite vegetables or proteins like tofu or tempeh
- Serve with kimchi or fresh herbs for extra pop of flavor