Save Vibrant grain bowls featuring bold globally inspired sauces such as miso-butter and gochujang-maple are paired with roasted vegetables and protein for a satisfying customizable meal. Perfect for a nourishing main dish with fusion flavors.
I first made these bold sauce drizzle bowls for a weeknight dinner and my family was instantly hooked. The combination of crispy chickpeas and tangy sauces brought extra excitement to our usual grain bowl routine.
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: 2 tbsp for vegetables plus 1 tbsp for chickpeas
- Salt: 1/2 tsp for vegetables plus 1/4 tsp for chickpeas
- 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: 1 tbsp plus 1 tbsp for gochujang-maple sauce
- Maple syrup: 2 tsp for miso-butter sauce plus 1 1/2 tbsp for gochujang-maple sauce
- Sesame oil: 1 tsp for miso-butter sauce plus 2 tsp for gochujang-maple sauce
- Gochujang (Korean chili paste): 2 tbsp
- Soy sauce: 1 tbsp
- Toasted sesame seeds: 1 tbsp
- Green onions: 2 thinly sliced
- Pickled red onions (optional): 1/2 cup
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.
Save When we served these bowls on a busy weeknight everyone got creative with their favorite toppings. Our little one loved swirling the sauces over the sweet potato pieces.
Required Tools
Saucepan with lid baking sheets mixing bowls whisk chefs knife and cutting board are all you need to make these bowls come together quickly.
Allergen Information
This recipe contains soy (miso soy sauce gochujang) gluten (soy sauce some gochujang) and milk (butter). Swap for vegan butter and gluten-free soy sauce as needed. Always check labels if you have allergies.
Nutritional Information
Calories: 420 Total Fat: 13 g Carbohydrates: 65 g Protein: 13 g per serving.
Save Drizzle bowl leftovers make an easy lunch the next day. Add a sprinkle of fresh herbs for a burst of brightness.
Recipe FAQ
- → Can I substitute grains in these bowls?
Yes, you can use brown rice, quinoa, farro, or any preferred grain to suit your taste or dietary needs.
- → What if I don’t have all the vegetables listed?
Feel free to swap in your favorite seasonal veggies like carrots, cauliflower, zucchini, or asparagus.
- → How can I make this bowl vegan?
Simply use vegan butter for the miso-butter sauce; all other ingredients are plant-based or easily adaptable.
- → Are the sauces spicy?
The gochujang-maple sauce adds gentle heat, while miso-butter is savory and smooth. Adjust spice by using less gochujang.
- → Can leftovers be stored?
Yes, leftover sauces and components keep for up to 5 days in the fridge. Assemble bowls fresh for best texture.
- → Is this bowl suitable for gluten-free diets?
Yes, use gluten-free soy sauce or tamari, and check gochujang labels to ensure a gluten-free option.