Bold Sauce Drizzle Bowls (Print)
Satisfy cravings with colorful bowls featuring grains, roasted veggies, and bold, globally inspired sauces.
# 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)
# Directions:
01 - Set oven to 425°F (220°C) and allow to fully preheat.
02 - Rinse brown rice or quinoa thoroughly and combine with water or vegetable broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook until grains are tender—about 20–25 minutes for rice and 15 minutes for quinoa. Fluff with a fork once cooked.
03 - Toss broccoli florets, diced sweet potato, and sliced bell pepper in olive oil, salt, and black pepper. Arrange in a single layer on a baking sheet and roast for 25–30 minutes, turning vegetables halfway through, until they are golden brown and tender.
04 - Mix drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a separate baking sheet and roast for 15–20 minutes, stirring once, until chickpeas are crispy.
05 - In a small saucepan over low heat, melt butter or vegan butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until sauce is smooth and fully emulsified.
06 - In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until well integrated.
07 - Portion cooked grains into four bowls. Layer roasted vegetables and crispy chickpeas over grains, then drizzle with miso-butter and/or gochujang-maple sauces. Finish with green onions, toasted sesame seeds, and pickled red onions if desired.
# Expert Advice:
01 -
- Customizable for many diets (vegetarian, vegan, gluten-free option)
- Flavorful sauces brighten up every bite
02 -
- Use vegan butter for plant-based bowls
- Choose tamari and gluten-free gochujang for gluten-free guests
03 -
- Prepare extra sauce for leftovers or other meals
- Roast vegetables in batches for optimal caramelization