Pin 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.
The first time I tried these bowls, my family had so much fun drizzling different sauces and mixing and matching toppings. It quickly became our favorite way to use up extra veggies in the fridge.
Ingredients
- Grains: 1 cup brown rice or quinoa, uncooked; 2 cups water or vegetable broth
- Roasted Vegetables: 2 cups broccoli florets; 1 large sweet potato, diced; 1 red bell pepper, sliced; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper
- Protein: 1 (15 oz) can chickpeas, drained and rinsed; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp salt
- Miso-Butter Sauce: 2 tbsp unsalted butter (or vegan butter); 1 tbsp white miso paste; 1 tbsp rice vinegar; 2 tsp maple syrup; 1 tsp sesame oil
- Gochujang-Maple Sauce: 2 tbsp gochujang (Korean chili paste); 1 1/2 tbsp maple syrup; 1 tbsp soy sauce; 1 tbsp rice vinegar; 2 tsp toasted sesame oil
- Toppings: 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds; 1/2 cup pickled red onions (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Cook 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 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.
- 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.
- 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.
Pin The kids always get excited to choose their sauce and sprinkle on the extra sesame seeds, making weeknight dinners feel like a special event.
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 vegan butter as needed)
Nutritional Information
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g per serving
Pin Miso-butter and gochujang-maple sauces bring all the flavor. You can meal prep these bowls for quick lunches or dinners throughout the week.
Recipe Questions
- → Can I use other grains instead of brown rice or quinoa?
Yes, feel free to swap in farro, barley, cauliflower rice, or any grain of your choice to suit your preference.
- → Are these bowls suitable for a vegan diet?
Absolutely! Use vegan butter for the miso-butter sauce and ensure all ingredients are plant-based.
- → How can I adjust the spiciness of the gochujang-maple sauce?
Reduce the amount of gochujang, or add more maple syrup and rice vinegar, for a milder drizzle that still delivers flavor.
- → What other toppings go well with these bowls?
Try adding avocado, kimchi, microgreens, or sliced radishes for extra freshness and crunch.
- → Can I make the components ahead of time?
Yes, grains, veggies, chickpeas, and sauces can all be prepped in advance and assembled fresh for quick meals.
- → How do I store leftover sauces?
Keep sauces in airtight containers in the fridge for up to five days. Stir before using again.