Bold Sauce Drizzle Bowls (Print)
Vibrant fusion bowls featuring globally inspired sauces, grains, vegetables, and customizable proteins.
# Ingredients:
→ 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
# Directions:
01 - Preheat the oven to 425°F (220°C).
02 - Rinse brown rice or quinoa and combine with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer until grains are tender—about 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff gently with a fork.
03 - Toss broccoli florets, diced sweet potato, and sliced bell pepper with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes, flipping halfway, until golden and tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Arrange on a separate baking sheet and roast for 15 to 20 minutes until chickpeas are crisp.
05 - Melt butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until the sauce becomes smooth.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until thoroughly blended.
07 - Divide cooked grains evenly among four bowls. Top each with roasted vegetables and crispy chickpeas. Generously drizzle with either or both sauces. Sprinkle with green onions, toasted sesame seeds, and pickled red onions if desired.
# Expert Tips:
01 -
- Customizable with different grains, proteins, and sauces
- Quick to prepare and perfect for meal prep
02 -
- Use vegan butter for a fully plant-based version
- Choose gluten-free soy sauce and check gochujang labels for dietary needs
03 -
- Prep grains and sauces ahead for speedy weeknight bowls
- Switch up veggies according to season and what you have on hand