Hearty bowls with grains, roasted vegetables, protein, and vibrant global sauces for a filling, customizable meal.
# 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 ground 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 to 425°F (220°C) and allow to fully preheat.
02 - Rinse brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan. Bring to a boil, reduce heat to simmer, cover with lid, and cook until grains are tender—about 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff with fork before serving.
03 - In a large mixing bowl, toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Spread evenly on baking sheet. Roast for 25 to 30 minutes, turning halfway, until vegetables are caramelized and tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt in a bowl. Distribute on a separate baking sheet and roast for 15 to 20 minutes, turning once, until crisp and golden.
05 - Melt unsalted butter or vegan butter in small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until emulsified and smooth.
06 - In a bowl, combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Whisk the mixture until completely blended and homogeneous.
07 - Distribute cooked grains into four individual bowls. Layer with roasted vegetables and chickpeas, then drizzle generously with desired sauce(s). Garnish with sliced green onions, toasted sesame seeds, and pickled red onions if using.
