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 fell in love with these sauce drizzle bowls after experimenting with international condiments at home: each bite feels lively and comforting, and everyone in my family can build their own ideal bowl.
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
- MisoButter 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
- GochujangMaple 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
- Prepare 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 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 MisoButter Sauce:
- Melt butter in a small saucepan over low heat. Whisk in miso paste, rice vinegar, maple syrup, and sesame oil until smooth.
- Make GochujangMaple 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 My kids love decorating their bowls with extra veggies and drizzle: it turns dinner into a playful, healthy event every time.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy (miso, soy sauce, gochujang), gluten (soy sauce, some gochujang), and milk (butter; substitute with vegan butter if needed). For glutenfree, use tamari or glutenfree soy sauce and check gochujang labels. Always verify ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories 420, Total Fat 13 g, Carbohydrates 65 g, Protein 13 g
Save Bright sauces and roasted vegetables make these bowls a go-to for flavorpacked weeknight dinners. Choose your favorites and make it yours every time.
Recipe Guide
- → Can I use different grains?
Yes, try brown rice, quinoa, farro, or even cauliflower rice for a lighter base.
- → Is this dish vegan-friendly?
Use vegan butter in the miso sauce and ensure other ingredients are plant-based for a fully vegan bowl.
- → How can I add more protein?
Swap chickpeas for tofu, tempeh, or grilled chicken to boost protein content as desired.
- → Can I make the sauces ahead?
Both sauces keep in the refrigerator for up to 5 days, so you can prepare them in advance.
- → Are these bowls gluten-free?
Use tamari or gluten-free soy sauce and confirm your gochujang is gluten-free to avoid gluten.
- → What toppings work best?
Green onions, sesame seeds, pickled onions, or kimchi add crunch and flavor to the finished bowl.