# 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)
# Method:
01 - Preheat oven to 425°F (220°C) to roast vegetables and chickpeas.
02 - Rinse brown rice or quinoa thoroughly. Combine grains and water or broth in a medium saucepan. Bring to a boil, then reduce heat, cover with a lid, and simmer until grains are tender—about 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff grains with a fork before serving.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Spread evenly and roast in the oven for 25 to 30 minutes, flipping vegetables halfway through the cooking time until golden and tender.
04 - In a mixing bowl, toss drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Evenly spread chickpeas on a separate baking sheet. Roast in the oven for 15 to 20 minutes until crisp and lightly browned.
05 - Melt butter or vegan butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until smooth and incorporated.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until fully combined and smooth.
07 - Divide cooked grains among four bowls. Layer with roasted vegetables and crisped chickpeas. Drizzle generously with miso-butter sauce and/or gochujang-maple sauce. Garnish each bowl with sliced green onions, toasted sesame seeds, and pickled red onions, if desired.
