Pin Vibrant grain bowls packed with bold, globally inspired sauces like miso-butter and gochujang-maple make an energizing, customizable main dish. These bowls blend roasted vegetables and satisfying proteins for a fresh, fusion-style meal you can adapt to any preference.
I first made these sauce drizzle bowls on a busy weeknight when I wanted something hearty that didn't feel routine. The mix of warm grains, roasted veggies, and punchy sauces was an instant hit at the table!
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 + 1 tbsp (for vegetables and chickpeas)
- Salt: 1/2 tsp + 1/4 tsp
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Unsalted butter: 2 tbsp (or vegan butter)
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp + 1 tbsp
- Maple syrup: 2 tsp + 1 1/2 tbsp
- Sesame oil: 1 tsp + 2 tsp toasted
- Gochujang: 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions: 1/2 cup (optional)
Instructions
- Heat oven:
- Preheat the oven to 425°F (220°C).
- Cook grains:
- Rinse brown rice or quinoa, combine with water or broth in a saucepan. Bring to a boil, reduce to a simmer, cover and cook until tender (20–25 min for rice, 15 min for quinoa). Fluff with a fork.
- Roast vegetables:
- Toss broccoli, sweet potato, and bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast 25–30 min, flipping halfway, until golden and tender.
- Prepare chickpeas:
- Toss chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. Spread on separate baking sheet and roast 15–20 min until crisp.
- Miso-butter sauce:
- Melt butter in small saucepan over low heat. Whisk in miso paste, 1 tbsp rice vinegar, 2 tsp maple syrup, and 1 tsp sesame oil until smooth.
- Gochujang-maple sauce:
- In a bowl, whisk together gochujang, 1 1/2 tbsp maple syrup, soy sauce, 1 tbsp rice vinegar, and 2 tsp toasted sesame oil until fully combined.
- Assemble bowls:
- Divide cooked grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle with sauces. Garnish with green onions, sesame seeds, and pickled red onions if desired.
Pin Sharing these bowls with my family turned dinner into a creative, build-your-own experience. Everyone had fun mixing flavors and picking their favorite toppings.
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; sub vegan butter if needed). For gluten-free, use tamari or gluten-free soy sauce and verify gochujang. Always check labels.
Nutritional Information
Per serving: 420 calories, 13 g fat, 65 g carbs, 13 g protein
Pin Finish with extra sauce or a sprinkle of sesame seeds for color. These bowls make weeknight dinners both fun and nourishing!
Recipe FAQ
- → What grains work best for these bowls?
Brown rice and quinoa both complement the sauces and roasted vegetables, but you can use any whole grain you prefer.
- → Can I make the sauces ahead of time?
Yes, leftover sauces can be refrigerated for up to five days and used for future bowls or as condiments.
- → How do I make the bowl vegan?
Use vegan butter for the miso-butter sauce and check your sauce ingredients for allergens and dietary preferences.
- → Can other proteins be substituted for chickpeas?
Absolutely! Try tofu, tempeh, or grilled chicken for variety depending on your dietary needs.
- → How can I adjust spiciness?
Customize heat levels by using more or less gochujang, or swap for milder sauces as desired.
- → Are these bowls gluten-free?
To keep bowls gluten-free, use tamari or a gluten-free soy sauce, and verify the gochujang label for gluten content.