Pin Vibrant grain bowls featuring bold, globally inspired sauces are the highlight of this recipe, combining flavors like miso-butter and gochujang-maple for a satisfying meal. These bowls pair roasted vegetables and protein, allowing for full customization based on your taste and dietary preferences.
I started experimenting with grain bowls during weeknight dinners, seeking meals that felt both nourishing and exciting. The combination of spicy and umami sauces instantly made these bowls a household staple we could tweak for each person's mood.
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:
- Set the oven to 425°F (220°C) to get started.
- Cook Grains:
- Rinse rice or quinoa, add water or broth in a saucepan, boil, then simmer covered. Cook until tender (20 to 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 pepper. Spread on a baking sheet and roast for 25 to 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 sheet and roast 15 to 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:
- Whisk together gochujang, maple syrup, soy sauce, rice vinegar, and sesame oil in a bowl until combined.
- Assemble Bowls:
- Divide grains among bowls, top with roasted vegetables and chickpeas, drizzle generously with sauces, and garnish with green onions, sesame seeds, and pickled red onions if desired.
Pin Everyone in my family loves customizing their own bowl, and it quickly becomes a fun, interactive dinner — the perfect way to get kids excited about veggies.
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). Use vegan butter and gluten-free soy sauce and gochujang as needed.
Nutritional Information
Per serving: Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g
Pin These bowls are ideal for meal prep and taste even better the next day. Fresh flavors, bright sauces, and plenty of textures make every bite memorable.
Recipe Q&A
- → Can I use other grains besides rice or quinoa?
Yes, you can substitute farro, barley, or cauliflower rice to suit your taste or dietary needs.
- → What proteins can be used instead of chickpeas?
Try tofu, tempeh, grilled chicken, or shrimp for alternate proteins and added variety.
- → Is the miso-butter sauce vegan friendly?
Yes, simply use vegan butter to make the sauce fully plant-based without sacrificing flavor.
- → How spicy is the gochujang-maple sauce?
It has a mild to moderate heat, customizable by adjusting the gochujang amount to your preference.
- → Can I prepare the sauces ahead of time?
Absolutely! Store leftover sauces in airtight containers in the fridge for up to five days.
- → How do I make this bowl gluten-free?
Use tamari or gluten-free soy sauce and check that your gochujang does not contain added wheat.