Grain bowls topped with vibrant sauces, roasted vegetables, and seasoned chickpeas create customizable, fusion-style meals.
# 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 fully preheat.
02 - Rinse brown rice or quinoa thoroughly. Add grains and water or vegetable broth to a saucepan, bring to a boil, then reduce to a simmer. Cover and cook until grains are tender—brown rice for 20–25 minutes or quinoa for 15 minutes. Fluff with a fork when done.
03 - Place broccoli florets, diced sweet potato, and sliced bell pepper on a baking sheet. Toss with olive oil, salt, and black pepper until evenly coated. Spread vegetables in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
04 - Combine drained chickpeas, olive oil, smoked paprika, garlic powder, and salt in a mixing bowl. Spread mixture on a separate baking sheet and roast for 15–20 minutes until chickpeas are crisp.
05 - Melt butter in a small saucepan over low heat. Add white miso paste, rice vinegar, maple syrup, and sesame oil, whisking until mixture is smooth and emulsified.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until fully blended.
07 - Divide cooked grains evenly into four bowls. Top each bowl with a portion of roasted vegetables and crisp chickpeas. Generously drizzle with one or both sauces. Garnish with sliced green onions, toasted sesame seeds, and pickled red onions if using.
