Pin Vibrant grain bowls featuring bold, globally inspired sauces like miso-butter and gochujang-maple deliver a colorful, satisfying meal. With roasted vegetables and hearty protein, these customizable bowls are a fusion delight any night of the week.
I first started making bold sauce drizzle bowls on busy weeknights when I wanted something filling yet fresh. Experimenting with various sauces and toppings made each dinner exciting & different every time.
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 + 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: 1 1/2 tbsp divided
- Sesame oil: 3 tsp total (1 tsp + 2 tsp)
- Gochujang (Korean chili paste): 2 tbsp
- Soy sauce: 1 tbsp
- Toasted sesame oil: 2 tsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions: 1/2 cup (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Cook the 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 to 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 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 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.
Pin My family loves placing out the sauces and toppings so everyone can build their bowl their own way. It always sparks conversation about favorite flavor combos.
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)< substitute with vegan butter if needed. For gluten-free, use tamari or gluten-free soy sauce and check gochujang labels. Always verify ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 420 , Total Fat: 13 g , Carbohydrates: 65 g , Protein: 13 g
Pin A bright drizzle makes all the difference in these grain bowls. Mix and match toppings for a new favorite every time.
Recipe Questions
- → Can I use other grains instead of rice or quinoa?
Absolutely. Try farro, barley, or cauliflower rice for a different texture and flavor.
- → How do I make the bowl vegan?
Swap regular butter for vegan butter in the miso-butter sauce. All other ingredients are plant-based.
- → Are these bowls gluten-free?
Use tamari or gluten-free soy sauce and verify gochujang is gluten-free to make the dish suitable.
- → What protein alternatives can I use?
Try tofu, tempeh, or grilled chicken as substitutes for chickpeas based on your dietary preferences.
- → Can I prepare the sauces ahead of time?
Yes, both sauces keep in the fridge for up to 5 days. Store them in airtight containers.
- → What other toppings work well?
Fresh herbs, chopped nuts, or a side of kimchi add extra flavor and texture to the bowls.