# What You'll Need:
→ 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 to reach temperature.
02 - Rinse the brown rice or quinoa. In a saucepan, combine grains with water or vegetable broth. Bring to a boil, cover, reduce heat to low, and simmer until tender—about 20–25 minutes for rice or 15 minutes for quinoa. Fluff with a fork once done.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced bell pepper with olive oil, salt, and black pepper. Roast for 25–30 minutes, flipping halfway through, until vegetables are golden and tender.
04 - In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a separate baking sheet and roast for 15–20 minutes until crispy.
05 - In a small saucepan over low heat, melt butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until smooth and emulsified.
06 - In a bowl, combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Whisk until completely smooth.
07 - Divide cooked grains among four bowls. Top each dish with roasted vegetables and chickpeas. Generously drizzle one or both sauces. Finish with green onions, sesame seeds, and pickled red onions as garnish.
