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 made these bowls when my family wanted a hearty dinner that could be easily adapted for everyone's tastes. The colorful sauces and toppings won everyone over instantly.
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: 3 tbsp divided
- Salt: 1/2 tsp plus 1/4 tsp divided
- 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: 2 tbsp divided
- Maple syrup: 2 tsp plus 1 1/2 tbsp divided
- Sesame oil: 1 tsp plus 2 tsp toasted sesame oil divided
- 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:
- 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.
- Make 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 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 like to add extra green onions while my partner loves a double drizzle of both sauces. Bowls like these always gather us at the table for a lively meal.
Required Tools
Saucepan with lid baking sheets mixing bowls whisk chefs knife cutting board
Allergen Information
Contains soy gluten and milk ingredients. To make gluten-free use tamari or a gluten-free soy sauce and check labels for gochujang. Always verify label information if you have allergies.
Nutritional Information
Per serving: Calories 420 Total Fat 13 g Carbohydrates 65 g Protein 13 g
Save Miso-butter and gochujang-maple sauces transform simple bowls into a flavor-packed meal. Enjoy experimenting with toppings and ingredients each time.
Recipe FAQ
- → What grains work best for these bowls?
Brown rice or quinoa give a hearty foundation and absorb the sauces well. Feel free to use your favorite cooked grains.
- → Can the sauces be made ahead?
Yes, both the miso-butter and gochujang-maple sauces can be prepared in advance and stored in the fridge for up to five days.
- → Are the bowls customizable?
Absolutely! Swap out vegetables or protein with tofu, tempeh, or grilled chicken based on your preferences.
- → Is this suitable for vegans?
Use vegan butter in the miso-butter sauce and ensure other ingredients fit your dietary needs for a plant-based meal.
- → How can I make this gluten-free?
Choose tamari or gluten-free soy sauce, and check gochujang labels to avoid gluten-containing ingredients.
- → What toppings add extra flavor?
Green onions, toasted sesame seeds, pickled red onions, and kimchi are delicious finishing touches for more taste and texture.