Save Vibrant grain bowls featuring bold, globally inspired sauces such as miso-butter and gochujang-maple bring a burst of flavor to a base of wholesome grains, roasted vegetables, and protein for a satisfying, customizable meal perfect for any occasion.
I started making these sauce drizzle bowls during busy weeknights and they quickly became a staple in our kitchen. Each bowl is a canvas for experimenting with different grains, vegetables, and proteins.
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; 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 and Preheat:
- 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 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.
- 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 My family loves making these bowls together, each person adding their favorite toppings. It has become a fun way for us to get creative with dinner while sharing healthy ingredients.
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; use vegan butter if needed). For gluten-free, use tamari or gluten-free soy sauce and check gochujang labels.
Nutritional Information (per serving)
Calories: 420. Total Fat: 13 g. Carbohydrates: 65 g. Protein: 13 g.
Save Enjoy these bowls fresh, and remember leftover sauces let you create new bowl combinations the next day.
Recipe FAQ Section
- → Can I use other grains instead of rice or quinoa?
Yes, you can substitute any cooked grains like farro, barley, or couscous to match your taste.
- → Are the sauces suitable for a vegan diet?
Definitely! Use vegan butter in the miso-butter sauce for a plant-based option. Gochujang-maple sauce is vegan-friendly.
- → What proteins can I swap for chickpeas?
Customize the protein with tofu, tempeh, grilled chicken, or even lentils for variety and added flavor.
- → How spicy is the gochujang-maple sauce?
Gochujang adds moderate heat and depth; adjust the amount to suit your spice preference.
- → Can leftover sauces be stored?
Yes, both sauces keep well in the refrigerator for up to five days in airtight containers.
- → Are gluten-free adaptations possible?
Use tamari or gluten-free soy sauce, and check gochujang labels for gluten-free options to make bowls suitable.