Save Vibrant grain bowls featuring globally inspired sauces like miso-butter and gochujang-maple make a hearty and customizable meal sure to brighten any day. Each bowl combines roasted vegetables, protein, and bold flavors for a bowl that satisfies on every level.
I first tried these bold sauce drizzle bowls when looking for an easy way to spice up weeknight dinners. Mixing and matching sauces quickly became a fun routine, and now everyone requests their favorite combination!
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
- Preheat:
- Preheat oven to 425°F (220°C).
- Cook Grains:
- Rinse rice or quinoa. Combine grains and water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer until tender (20-25 minutes for rice, 15 minutes for quinoa). Fluff with fork.
- Roast Vegetables:
- Toss broccoli, sweet potato, and bell pepper with olive oil, salt, and black pepper. Spread on a baking sheet. Roast 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. 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 grains among bowls. Top with roasted vegetables and chickpeas. Drizzle with desired sauce(s) and garnish with green onions, sesame seeds, and pickled red onions if using.
Save These bowls are now a favorite for family meals, letting everyone pick their toppings and sauces. Sharing combinations always sparks conversation around the table!
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). For gluten-free, use tamari or gluten-free soy sauce and verify gochujang labels. Adjust butter for vegan or dairy-free diets.
Nutritional Information
Per serving: 420 calories, 13 g total fat, 65 g carbohydrates, 13 g protein
Save Enjoy designing your own bowl and sharing your favorite combos with friends. Each drizzle makes every bite stand out.
Recipe FAQ
- → Can I substitute other grains for rice or quinoa?
Yes! Try farro, barley, or cauliflower rice to suit your taste or dietary needs.
- → How do I make this bowl vegan?
Simply use vegan butter for the miso-butter sauce and ensure all sauces contain plant-based ingredients.
- → What other proteins can I add?
Toss in tofu, tempeh, or grilled chicken for additional protein, adjusting seasonings as needed.
- → How spicy is the gochujang-maple sauce?
The sauce has mild heat. Adjust gochujang to taste, and balance with more maple syrup if desired.
- → Can I prepare components ahead of time?
Absolutely! Roast vegetables and grains ahead, and store sauces up to 5 days in the fridge.
- → What toppings pair well with these bowls?
Pickled onions, kimchi, fresh herbs, or extra sesame seeds all enhance flavor and texture.