# Ingredient List:
→ 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 - Set oven temperature to 425°F (220°C) and allow it to fully preheat.
02 - Rinse brown rice or quinoa under cold water, then combine with water or vegetable broth in a saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer until tender—about 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff grains with a fork before serving.
03 - Toss broccoli, diced sweet potato, and bell pepper in olive oil, salt, and black pepper. Spread evenly on a baking sheet. Roast for 25 to 30 minutes, flipping vegetables halfway, until golden and tender.
04 - Coat drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Arrange in a single layer on a separate baking sheet. Bake for 15 to 20 minutes until crisp.
05 - Melt butter or vegan butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until mixture is smooth and emulsified.
06 - In a mixing bowl, combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Whisk until completely integrated.
07 - Distribute prepared grains among four bowls. Arrange roasted vegetables and chickpeas over grains. Generously drizzle with one or both sauces. Garnish with sliced green onions, toasted sesame seeds, and pickled red onions as desired.
