Pin it 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 made these bold sauce drizzle bowls for a weekend dinner with friends, and everyone loved being able to build their own flavorful bowl with the variety of sauces and toppings. Trying new combinations and tasting each sauce made the meal both fun and memorable!
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 Oven:
- Preheat the oven to 425°F (220°C).
- Cook 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 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 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 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 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.
Pin it My family loves how each bowl can reflect their favorite flavors, and it always feels like a special occasion when we share toppings and sauces at the table!
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chef's knife, and cutting board all make assembling these bowls quick and easy.
Allergen Information
Contains soy (miso, soy sauce, gochujang), gluten (soy sauce, some gochujang), and milk (butter; use vegan butter for dairy–free). For gluten–free bowls, use tamari and confirm gochujang is certified gluten–free.
Nutritional Information (per serving)
Each serving provides about 420 calories, 13 g total fat, 65 g carbohydrates, and 13 g protein, offering a balanced meal with plenty of plant–based nutrition.
Pin it Finish each bowl with your favorite fresh toppings for a restaurant–quality meal at home. Enjoy experimenting with bold flavors and different sauce combinations!
Recipe Questions & Answers
- → Can I use other grains besides brown rice or quinoa?
Absolutely! Try farro, barley, or cauliflower rice to suit your preference and dietary needs.
- → How can I make the miso-butter sauce vegan?
Use vegan butter instead of regular butter for a completely plant-based miso sauce base.
- → What proteins work well if I want something other than chickpeas?
Tofu, tempeh, grilled chicken, or even lentils make delicious alternatives for added variety.
- → How spicy is the gochujang-maple sauce?
It's moderately spicy; you can reduce gochujang or add more maple syrup to mellow the heat.
- → Can I prepare the sauces ahead of time?
Yes, both sauces keep well in the fridge for up to 5 days, making meal prep simple.
- → Are these bowls gluten-free?
Use tamari instead of soy sauce, and ensure gochujang is gluten-free for a safe, gluten-free meal.