Pin Vibrant grain bowls featuring bold global sauces like miso-butter and gochujang-maple, paired with roasted vegetables and protein for a satisfying meal that can be easily customized for any palate.
I first tried these sauces during a family weekend of kitchen experimenting and they immediately became a favorite for meal prep and cozy weeknight dinners.
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
- Prepare the oven:
- Preheat the oven to 425°F (220°C).
- Cook the 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 20–25 minutes for rice 15 minutes for quinoa). Fluff with a fork.
- Roast the vegetables:
- Toss broccoli sweet potato and bell pepper with olive oil salt and black pepper on a baking sheet. Roast for 25–30 minutes flipping halfway until golden and tender.
- Prepare the 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.
- Make the 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.
- Make the 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.
Pin We love gathering around the table and letting each person build their own bowl. My kids enjoy picking their favorite vegetables and adding an extra drizzle of sauce for a special touch.
Required Tools
Saucepan with lid baking sheets mixing bowls whisk chefs knife cutting board
Allergen Information
Contains soy (miso soy sauce gochujang) and gluten (some soy sauce some gochujang) plus milk (butter). Substitute gluten-free soy sauce vegan butter as needed and always check labels for allergens.
Nutritional Information
Per serving: Calories 420 Total Fat 13 g Carbohydrates 65 g Protein 13 g
Pin These bowls burst with flavor and stay fresh in the fridge for easy lunches all week. Enjoy experimenting with the sauces to make every meal a new adventure.
Recipe FAQ
- → Can I use different grains for the base?
Yes, brown rice or quinoa work well, but you can substitute with farro, white rice, or cauliflower rice for variety.
- → How do I make the bowl vegan?
Simply choose vegan butter for the miso sauce and ensure all sauces are free from animal products. Tofu or tempeh are good protein swaps.
- → Are the sauces spicy?
The gochujang-maple sauce has a gentle heat balanced by maple syrup, while miso-butter offers a mild, umami flavor without spice.
- → Can I prep the toppings and sauces ahead?
Yes, both sauces and roasted chickpeas can be prepared up to five days in advance and stored in the refrigerator.
- → What are the main allergens in these bowls?
Possible allergens include soy, gluten (in some sauces), and dairy (butter). Vegan and gluten-free swaps are available.