Pin It 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 tried this style of sauce-drizzled bowls after exploring fusion recipes in my own kitchen and was amazed by how simple seasonal ingredients can be elevated with these punchy homemade sauces.
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 for vegetables 1 tbsp for chickpeas
- Salt: 1/2 tsp for vegetables 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 for miso-butter 1 tbsp for sauces
- Maple syrup: 2 tsp for miso-butter 1 1/2 tbsp for gochujang-maple
- Sesame oil: 1 tsp for miso-butter 2 tsp toasted for gochujang-maple
- Gochujang: 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2 thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Prep Oven:
- Preheat oven to 425°F (220°C)
- Cook Grains:
- Rinse rice or quinoa and combine with water or broth in a saucepan Bring to a boil cover and simmer until tender Fluff with fork
- Roast Vegetables:
- Toss broccoli sweet potato and bell pepper with olive oil salt and black pepper on a baking sheet Roast flipping halfway until golden and tender
- Prepare Chickpeas:
- Toss chickpeas with olive oil smoked paprika garlic powder and salt Spread on baking sheet and roast until crisp
- Make Miso-Butter Sauce:
- Melt butter in saucepan over low heat Whisk in miso paste rice vinegar maple syrup and sesame oil until smooth
- Make Gochujang-Maple Sauce:
- Whisk together gochujang maple syrup soy sauce rice vinegar and sesame oil in a bowl until combined
- Assemble Bowls:
- Divide grains among bowls Top with roasted vegetables and chickpeas Drizzle sauces Garnish with green onions sesame seeds and pickled onions if desired
Pin It This bowl recipe has become a favorite during busy weeks and is perfect for family dinners because everyone can choose their own toppings.
Required Tools
You will need a saucepan with lid baking sheets mixing bowls whisk chefs knife and cutting board for this recipe.
Allergen Information
This recipe contains soy (miso soy sauce gochujang) gluten (soy sauce some gochujang) and milk (butter). For gluten-free or dairy-free use suitable substitutes and always check ingredient labels.
Nutritional Information
Per serving: Calories 420 Total Fat 13 g Carbohydrates 65 g Protein 13 g
Pin It Finish with extra sauce or fresh herbs for even more flavor and enjoy the customizable comfort of these bold bowls.
Recipe FAQs
- → Can I use different grains for the bowl?
Yes! Try quinoa, brown rice, or farro. Adjust cooking times based on your chosen grain.
- → Are the sauces spicy?
The gochujang-maple sauce carries mild heat, while the miso-butter sauce is savory and rich.
- → How can I make this vegan?
Simply use vegan butter in the miso-butter sauce and check gochujang labels for vegan certification.
- → What proteins can I substitute for chickpeas?
Tofu, tempeh, or even grilled chicken work great as alternative proteins for added variety.
- → Are there gluten-free options available?
Yes! Use tamari instead of soy sauce and choose gluten-free gochujang. Always check packaging for allergens.
- → How do I store leftover sauces?
Store sauces in an airtight container in the fridge for up to five days. Stir before use.