Colorful bowls with bold sauces, roasted veggies, grains, and protein in a globally inspired, customizable dish.
# 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 the oven to 425°F (220°C) and allow it to fully preheat.
02 - Rinse rice or quinoa and add to a saucepan with water or broth. Bring to a boil, then reduce to a simmer. Cover and cook until grains are tender—approximately 20 to 25 minutes for rice, 15 minutes for quinoa. Fluff with a fork.
03 - Combine broccoli, diced sweet potato, and sliced bell pepper with olive oil, salt, and black pepper on a baking sheet. Roast in the oven for 25 to 30 minutes, turning halfway through, until vegetables are golden and soft.
04 - Mix drained chickpeas with olive oil, smoked paprika, garlic powder, and salt in a bowl. Spread evenly on a separate baking sheet and roast for 15 to 20 minutes until crisp.
05 - Melt butter in a small saucepan over low heat. Whisk in miso paste, rice vinegar, maple syrup, and sesame oil until smooth and fully incorporated.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until emulsified.
07 - Divide cooked grains evenly among four serving bowls. Layer roasted vegetables and crispy chickpeas on top. Generously drizzle with one or both sauces. Finish with green onions, sesame seeds, and pickled red onions if desired.
