Grain bowls with roasted vegetables, protein, and flavorful global sauces for a colorful, customizable meal.
# 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 (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 - Set the oven to 425°F (220°C) and allow it to fully preheat.
02 - Rinse the chosen grains and combine with water or broth in a saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook until tender—approximately 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff with a fork and keep warm.
03 - 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 vegetables halfway through, until caramelized and tender.
04 - Combine chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a separate baking sheet and roast for 15 to 20 minutes or until crisp and golden.
05 - In a small saucepan over low heat, melt the butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until the sauce reaches a smooth consistency.
06 - Whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil in a mixing bowl until well emulsified.
07 - Divide cooked grains into four serving bowls. Top with roasted vegetables and chickpeas. Drizzle with desired sauce(s) and garnish generously with sliced green onions, toasted sesame seeds, and optionally, pickled red onions.
