Save Discover vibrant grain bowls brought to life with bold, globally inspired sauces such as miso-butter and gochujang-maple. Packed with roasted vegetables and your choice of protein, these customizable bowls are perfect for a satisfying main dish.
I first began making these bowls when I craved a nutritious, flavorful meal with minimal fuss. Experimenting with different sauces and vegetables always brings delightful surprises at the dinner table.
Ingredients
- Grains: 1 cup brown rice or quinoa, uncooked; 2 cups water or vegetable broth
- Roasted Vegetables: 2 cups broccoli florets; 1 large sweet potato, diced; 1 red bell pepper, sliced; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper
- Protein: 1 (15 oz) can chickpeas, drained and rinsed; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp salt
- Miso-Butter Sauce: 2 tbsp unsalted butter (or vegan butter); 1 tbsp white miso paste; 1 tbsp rice vinegar; 2 tsp maple syrup; 1 tsp sesame oil
- Gochujang-Maple Sauce: 2 tbsp gochujang (Korean chili paste); 1 1/2 tbsp maple syrup; 1 tbsp soy sauce; 1 tbsp rice vinegar; 2 tsp toasted sesame oil
- Toppings: 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds; 1/2 cup pickled red onions (optional)
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 (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 Sharing these bowls with family turns dinner into a creative, fun experience. Everyone enjoys picking their own toppings and sauce combinations for a meal that suits their taste.
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 be made vegan and gluten-free as needed
Nutritional Information
Per serving: Calories 420, Total Fat 13 g, Carbohydrates 65 g, Protein 13 g
Save These vibrant bowls offer the perfect balance of flavor, nutrition, and fun. Enjoy discovering your favorite combination each time you serve them.
Recipe Guide
- → What grains work best for these bowls?
Brown rice and quinoa are excellent choices, but other whole grains like farro or barley also complement the bold sauces and roasted vegetables.
- → Can I substitute different vegetables?
Absolutely! Use seasonal vegetables such as carrots, zucchini, cauliflower, or mushrooms for variety and added nutrition.
- → How do I make the dish vegan?
Simply substitute vegan butter in the miso-butter sauce and check sauce labels for vegan-friendly ingredients.
- → Are the sauces spicy?
The gochujang-maple sauce has mild heat, but you can adjust by using less gochujang or adding a touch of maple syrup for balance.
- → What proteins can I use besides chickpeas?
Swap in tofu, tempeh, or even grilled chicken for a different protein boost, depending on your dietary preferences.
- → How should I store leftover sauces?
Keep leftover sauces in sealed containers in the fridge for up to five days. Stir before serving to recombine.