# Components:
→ 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 to preheat fully.
02 - Rinse brown rice or quinoa. Combine with water or vegetable broth in a saucepan, bring to a boil, then reduce heat to a simmer. Cover and cook until tender, about 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff thoroughly with a fork.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper in olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until vegetables are golden and tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Arrange on a separate baking sheet and roast for 15 to 20 minutes until chickpeas are crisp and slightly golden.
05 - In a small pan over low heat, gently melt butter or vegan butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until sauce reaches a fully smooth consistency.
06 - In a mixing bowl, vigorously whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until fully emulsified.
07 - Divide cooked grains evenly among four bowls. Top each with roasted vegetables and chickpeas. Drizzle with either or both sauces, then garnish with green onions, toasted sesame seeds, and pickled red onions if desired.
