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. These bowls offer exciting flavors and textures making them a wonderful choice for a hearty lunch or dinner.
My first attempt at these bowls was on a weeknight when I wanted something filling yet fresh. The contrast of spicy gochujang-maple sauce and savory miso-butter left everyone asking for seconds.
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 oven to 425°F (220°C).
- Cook the 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 the 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 the 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 the 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 the gochujang-maple 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 These bowls were a huge hit at our family dinner. Even the kids enjoyed mixing and matching their favorite toppings for a personalized meal.
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 vegan butter and gluten-free soy sauce if needed. Always verify labels for allergies.
Nutritional Information
Per serving: 420 calories, 13 g total fat, 65 g carbohydrates, 13 g protein
Save Bold Sauce Drizzle Bowls are perfect for meal prep and make weeknight dinners exciting. Enjoy every bite with your favorite creative sauce combination.
Recipe Guide
- → What grains work best in these bowls?
Brown rice and quinoa are excellent choices for their texture and flavor, but farro or barley also work well.
- → How do I make the sauces vegan?
Use vegan butter in the miso-butter sauce and ensure all other ingredients are plant-based for a vegan-friendly bowl.
- → Can I swap out the vegetables?
Yes, use any seasonal veggies you prefer—cauliflower, zucchini, or carrots are great alternatives to those listed.
- → How long do leftover sauces keep?
Store extra miso-butter or gochujang-maple sauces in the fridge for up to 5 days in airtight containers.
- → How can I add extra protein?
Include tofu, tempeh, or grilled chicken in place of chickpeas, adjusting for vegetarian or omnivore needs.
- → Are these bowls gluten-free?
Use gluten-free soy sauce or tamari and check gochujang labels to keep your bowls gluten-free.