Save Vibrant grain bowls featuring bold, globally inspired sauces like miso–butter and gochujang–maple, paired with roasted vegetables and protein for a satisfying, customizable meal.
I first experimented with bold sauce drizzle bowls when craving a meal with plenty of flavor and variety. Combining a mix of grains, roasted veggies, and tasty sauces became my go–to for easy lunches and dinners, and these bowls always impress guests for casual dinners at home.
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 the oven:
- Set 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.
Save My family loves customizing their bowls with extra toppings or substituting their favorite vegetables. These drizzle bowls make weeknight dinners fun and interactive for everyone at the table.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chef’s knife, cutting board
Allergen Information
Contains soy (miso, soy sauce, gochujang), gluten (soy sauce, some gochujang), and milk (butter; substitute with vegan butter if needed). For gluten–free, use tamari or gluten–free soy sauce and ensure gochujang is suitable. Always check product labels if you have allergies.
Nutritional Information
Per serving: 420 calories, 13 g fat, 65 g carbohydrates, 13 g protein.
Save Finish with a generous drizzle of sauce to make every bite pop with flavor. Enjoy these bowls warm or pack them up as a tasty meal prep option.
Cooking Questions
- → Can I substitute different grains?
Yes, use brown rice, quinoa, or even farro. Adjust cooking time for your chosen grain.
- → Are these bowls suitable for vegans?
Absolutely—swap unsalted butter for vegan butter in the sauce and choose plant-based proteins.
- → How can I customize the vegetable selection?
Feel free to use seasonal vegetables like carrots, cauliflower, or mushrooms for variety.
- → Do the sauces keep well for leftovers?
Both sauces can be refrigerated for up to 5 days. Stir well or heat gently before serving.
- → What's the best protein alternative for chickpeas?
Tofu, tempeh, or grilled chicken work excellently. Adjust seasoning and roast as preferred.
- → Is this dish gluten-free?
Use tamari and verify your gochujang for gluten-free options. Always check labels if sensitive.