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 tried these bowls for dinner after a busy week and loved how everyone could build their own combination with the sauce options. It turned out to be a fun and delicious meal we kept coming back to for quick weeknight dinners.
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 (plus 1 tbsp for chickpeas)
- Salt: 1/2 tsp (plus 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 (plus 1 tbsp for gochujang-maple sauce)
- Maple syrup: 2 tsp (plus 1 1/2 tbsp for gochujang-maple sauce)
- Sesame oil: 1 tsp (plus 2 tsp toasted for gochujang-maple 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:
- Preheat 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. 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 to 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 to 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 toasted sesame oil until fully combined.
- Assemble bowls:
- Divide cooked grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle generously with sauce(s) and garnish with green onions sesame seeds and pickled red onions if desired.
Save We enjoyed these customizable bowls for a family dinner and everyone picked their own sauce pairing. It has become a regular favorite for our weekly meal prep.
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 but can use vegan butter). For gluten-free use tamari and check labels.
Nutritional Information (per serving)
Calories: 420 Total Fat: 13 g Carbohydrates: 65 g Protein: 13 g
Save Serve fresh and enjoy experimenting with different sauce pairings. These bowls are perfect for meal prepping and leftovers taste just as good.
Kitchen Questions
- → How can I make the bowls vegan?
Swap regular butter for vegan butter in the miso-butter sauce and use plant-based proteins like tofu or tempeh.
- → Can I use other grains besides rice or quinoa?
Absolutely! Try farro, barley, millet, or cauliflower rice for unique textures and flavors.
- → What vegetables work well in these bowls?
Broccoli, sweet potatoes, and bell peppers are great, but you can mix in carrots, zucchini, mushrooms, or greens.
- → How long can I store the sauces?
Leftover sauces keep well refrigerated for up to 5 days in airtight containers.
- → Is this dish gluten-free?
Use tamari or gluten-free soy sauce and check gochujang labels for a gluten-free meal.
- → Can I add animal proteins?
Yes, grilled chicken or shrimp work well for more protein variety in your bowl.