Save It Vibrant grain bowls featuring bold and globally inspired sauces such as miso-butter and gochujang-maple bring a satisfying and customizable approach to dinner. These bowls pair roasted vegetables with protein, making them ideal for a nourishing main dish.
I first created these bowls on a busy weeknight, and they quickly became a staple in my kitchen. The vibrant colors and layers of flavor always make everyone excited for dinner.
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
- Salt: 1/2 tsp for vegetables, 1/4 tsp for chickpeas
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Olive oil: 1 tbsp for chickpeas
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Unsalted butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 2 tbsp (1 tbsp for each sauce)
- Maple syrup: 2 tsp for miso-butter, 1 1/2 tbsp for gochujang-maple sauce
- Sesame oil: 1 tsp for miso-butter, 2 tsp toasted sesame oil for gochujang-maple
- Gochujang (Korean chili paste): 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions: 1/2 cup, optional
Instructions
- Preheat:
- Preheat oven to 425°F (220°C).
- Cook grains:
- Rinse rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, reduce to simmer, cover, and 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 black pepper on a baking sheet. 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 baking sheet and roast for 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:
- In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and sesame oil until combined.
- Assemble bowls:
- Divide grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle with one or both sauces. Garnish with green onions, sesame seeds, and pickled red onions if desired.
Save It Sharing these bowls with my family has led to fun nights of mixing and matching toppings and sauces to suit everyone's tastes.
Required Tools
You will need a saucepan with lid, baking sheets, mixing bowls, whisk, chef's knife, and cutting board to prepare this recipe.
Allergen Information
This recipe contains soy (miso, gochujang, soy sauce), gluten (soy sauce, some gochujang), and milk (butter; substitute vegan butter for dairy free).
Nutritional Information (per serving)
Calories: 420
Total Fat: 13 g
Carbohydrates: 65 g
Protein: 13 g
Save It Finish your bowls with sauces just before serving for freshest flavor. Enjoy experimenting with sauce combinations for every taste!
Common Questions About Recipes
- → Can I substitute different grains in the bowls?
Yes! Use rice, quinoa, farro, or any preferred grain to suit your taste or dietary needs.
- → Are vegan options available for this dish?
Simply use vegan butter for the miso-butter sauce and choose plant-based protein for a vegan-friendly meal.
- → How do I store leftover sauces?
Store leftover miso-butter and gochujang-maple sauces in airtight containers in the fridge for up to five days.
- → What proteins work best other than chickpeas?
Try tofu, tempeh, grilled chicken, or lentils for excellent protein variety in these grain bowls.
- → Is this dish suitable for gluten-free diets?
Yes! Use tamari or gluten-free soy sauce and check gochujang labels for gluten-free options.
- → How spicy is the gochujang-maple sauce?
It offers a balanced, mild heat with sweet undertones. Adjust gochujang quantity to your spice preference.