# 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 black pepper
→ Protein
09 - 1 can chickpeas (15 ounces), 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 oven temperature to 425°F (220°C) to prepare for roasting vegetables and chickpeas.
02 - Rinse brown rice or quinoa thoroughly. Combine grains with water or vegetable broth in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until grains are tender—about 20 to 25 minutes for brown rice, 15 minutes for quinoa. Remove from heat and fluff grains with a fork.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper in a mixing bowl. Spread evenly on a baking sheet. Roast for 25 to 30 minutes, flipping vegetables halfway through, until golden brown and fork-tender.
04 - In a mixing bowl, combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread seasoned chickpeas on a separate baking sheet. Roast for 15 to 20 minutes, shaking the pan halfway, until chickpeas are crisp.
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 sauce is smooth and well combined.
06 - In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until fully emulsified.
07 - Divide cooked grains evenly among four serving bowls. Top each bowl with roasted vegetables and crispy chickpeas. Drizzle sauces of choice generously over contents. Garnish with sliced green onions, toasted sesame seeds, and pickled red onions if desired.
