Bold Sauce Drizzle Bowls (Printable)
Grain bowls combine bold sauces, roasted vegetables, and protein for a vibrant, customizable main dish.
# What You'll Need:
→ 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)
# Method:
01 - Set oven temperature to 425°F (220°C) and allow to fully preheat.
02 - Rinse brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook until grains are tender—approximately 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff with a fork after cooking.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Spread evenly on a baking sheet. Roast for 25 to 30 minutes, turning once halfway, until vegetables are golden and tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread mixture on a separate baking sheet and roast for 15 to 20 minutes until chickpeas become crisp.
05 - In a small saucepan over low heat, melt butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until sauce is smooth.
06 - In a mixing bowl, combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Whisk until fully blended and smooth.
07 - Divide cooked grains evenly among four serving bowls. Top each portion with roasted vegetables and crisp chickpeas. Drizzle with one or both sauces. Finish with green onions, sesame seeds, and optional pickled red onions.
# Expert Advice:
01 -
- Customizable with favorite grains proteins and vegetables
- Features bold sauces for exciting flavors in every bite
02 -
- For a vegan bowl use vegan butter in the miso-butter sauce.
- Leftover sauces keep in the fridge for up to 5 days.
03 -
- Swap in favorite roasted vegetables or different proteins for endless variety.
- Double the sauces for easy flavor boosts throughout the week.