Save 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 made these bowls for a weeknight dinner and loved how the whole family could pick their favorite sauce and toppings. The roasted vegetables and crisp chickpeas make every bite hearty and satisfying.
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
- Prep Oven:
- Preheat the 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.
- 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.
- 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 When I served these bowls at our family table, everyone dove into mixing and matching their favorite sauce. Even picky eaters enjoyed adding their own toppings, making it a truly communal meal.
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
Save Enjoy these bowls fresh or as tasty leftovers. Switch up grains and toppings every week for new flavor adventures.
Recipe Help & FAQs
- → How do I make the bowl vegan?
Substitute vegan butter in the miso-butter sauce and confirm all ingredients are plant-based.
- → Can I use other grains?
Yes, substitute brown rice or quinoa with farro, wild rice, or your preferred cooked grains.
- → What proteins work besides chickpeas?
Try tofu, tempeh, grilled chicken, or lentils for different protein options in your bowl.
- → How do I make the sauces ahead?
Prepare sauces in advance; store in an airtight container in the fridge for up to five days.
- → Is this dish gluten-free?
Use gluten-free soy sauce and check gochujang labels for gluten-free versions to suit dietary needs.
- → What toppings add extra flavor?
Green onions, toasted sesame seeds, pickled onions, and kimchi are delicious topping choices for extra taste.