Save Vibrant grain bowls featuring bold sauce drizzles like miso-butter and gochujang-maple, these customizable meals bring color and flavor to your table. Roasted veggies and hearty grains team up for a dish that satisfies and excites every bite.
The first time I made these bowls for my family, everyone loved choosing their favorite sauce and toppings. Mixing and matching the sauces made each serving special and let everyone build their own unique combination.
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 the oven:
- Set your oven to 425°F (220°C) and let it come to temperature.
- Cook the grains:
- Rinse the rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, reduce to simmer, cover, and cook until tender (about 20 to 25 minutes for rice, 15 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 sauces generously, then garnish with green onions, sesame seeds, and pickled red onions if desired.
Save My kids especially loved assembling their own bowls and picking which topping to try. It became a fun and interactive meal for our weeknight dinner together.
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 with vegan butter if needed). For gluten-free, use tamari or gluten-free soy sauce and check gochujang labels. Always verify ingredient labels if you have allergies.
Nutritional Information
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g (per serving)
Save Enjoy the bold flavors and fresh ingredients in every bowl. It is a meal you can adapt to every mood and craving.
Recipe FAQ
- → Can I make these bowls vegan?
Yes, substitute vegan butter for regular in the miso-butter sauce and swap proteins like tofu or tempeh as desired.
- → How do I keep the vegetables crisp and flavorful?
Roast vegetables at high heat (425°F), tossing halfway, to achieve caramelization and tender texture while maintaining crisp edges.
- → Are there gluten-free options for the sauces?
Use gluten-free soy sauce or tamari and check gochujang label ingredients to ensure your sauces are safe for gluten-free diets.
- → What grains work best for the base?
Brown rice and quinoa both pair well; use preferred cooked grains for hearty texture and balanced flavor.
- → How long can the sauces be stored?
Leftover sauces keep in the refrigerator in a sealed container for up to five days; stir before using.
- → Can I add extra toppings?
Add green onions, sesame seeds, pickled onions, kimchi, or fresh herbs for added texture and flavor complexity.