Fusion grain bowls with bold sauces, roasted vegetables, and protein—satisfying, colorful, and customizable.
# Components:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
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 ground black pepper
→ Protein
09 - 1 can (15 ounces) 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)
# Preparation Steps:
01 - Set the oven to 425°F (220°C) to ensure proper roasting temperature.
02 - Rinse brown rice or quinoa thoroughly. Combine with water or broth in a saucepan. Bring to a boil, reduce heat to simmer, cover, and cook until grains are tender. For rice, simmer 20–25 minutes; for quinoa, cook 15 minutes. Fluff with a fork after cooking.
03 - Arrange broccoli, diced sweet potato, and bell pepper on a baking sheet. Toss with olive oil, salt, and black pepper. Roast for 25–30 minutes, turning halfway, until vegetables are golden and cooked through.
04 - In a mixing bowl, coat chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a separate baking sheet and roast 15–20 minutes until crisp.
05 - In a small saucepan over low heat, melt unsalted butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until smooth and fully combined.
06 - Whisk gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil together in a bowl until homogeneous.
07 - Divide the cooked grains among four bowls. Top each with roasted vegetables and crispy chickpeas. Drizzle generously with miso-butter and gochujang-maple sauces. Garnish with sliced green onions, toasted sesame seeds, and pickled red onions as desired.
