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 tried fusing miso and gochujang into grain bowls on a busy weeknight. The creative sauces transformed leftovers into vibrant, craveable meals, and now this bowl is a staple whenever I want a satisfying, fuss-free dinner.
Ingredients
- Brown rice or quinoa: 1 cup, uncooked
- Water or vegetable broth: 2 cups
- Broccoli florets: 2 cups
- Sweet potato: 1 large, diced
- Red bell pepper: 1, sliced
- Olive oil: 3 tbsp total, divided
- Salt: 1 tsp total, divided
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Unsalted butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 2 tbsp total, divided
- Maple syrup: 2 tbsp total, divided
- Sesame oil: 3 tsp total, divided
- Gochujang (Korean chili paste): 2 tbsp
- Soy sauce: 1 tbsp
- Toasted sesame oil: 2 tsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Preheat the oven:
- Set oven to 425°F (220°C).
- Cook the grains:
- Rinse brown rice or quinoa. Combine with water or broth in a saucepan, bring to a boil, then reduce to a simmer. Cover, cook until tender (20–25 minutes for rice, 15 minutes for quinoa), then 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. Arrange on a separate baking sheet, 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 mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and sesame oil until fully combined.
- Assemble the bowls:
- Divide grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle with one or both sauces. Garnish with green onions, sesame seeds, and optional pickled red onions.
Save Sharing these bowls at family dinners always sparks new conversations about flavor combinations. Everyone loves customizing with extra toppings and their favorite sauce drizzle!
Required Tools
Saucepan, baking sheets, mixing bowls, whisk, knife, and cutting board help streamline prep for the vibrant sauces and roasted vegetables.
Allergen Information
Contains soy and gluten. Swap soy sauce for tamari and confirm gochujang labels if you need gluten-free. Always double-check ingredients for allergies.
Nutritional Information
Per serving: Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g. Values will vary with your chosen grains, proteins, and sauces.
Save Bold Sauce Drizzle Bowls make weeknights exciting with fusion flavors. Every drizzle is a chance to experiment and enjoy!
Recipe Questions
- → Can I substitute the grains?
Yes, you can use brown rice, quinoa, farro or any favorite grain for the base.
- → What proteins pair well?
Chickpeas are suggested, but tofu, tempeh, or grilled chicken work great for extra protein variety.
- → How do I make the sauces vegan?
Use vegan butter for the miso-butter sauce. The gochujang-maple sauce is naturally vegan.
- → What vegetables can I roast?
Broccoli, sweet potato, and bell pepper are featured, but cauliflower, carrots, or mushrooms are delicious alternatives.
- → Are leftovers suitable for meal prep?
Absolutely! The sauces and components keep well in the fridge and make excellent ready-to-assemble bowls.
- → Are there gluten-free options?
Use tamari or gluten-free soy sauce and check gochujang labels for gluten-free options.