Save Vibrant grain bowls featuring bold globally inspired sauces such as miso-butter and gochujang-maple are paired with roasted vegetables and protein for a satisfying customizable meal. These bowls are easy to prepare in under an hour and offer a delicious fusion of flavors.
I started making these sauce drizzle bowls during a weeknight when I wanted something colorful and filling but quick enough for my busy schedule. The sauces have become favorites in my house and we love experimenting with different veggies every time.
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 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:
- Preheat the oven to 425°F (220°C).
- Cook Grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil reduce to a simmer cover and cook until tender (about 20-25 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 25-30 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 15-20 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 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 My family enjoys these bowls around the dinner table on busy evenings. It's always fun seeing everyone pick their own toppings and favorite sauce combinations.
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
Per serving calories: 420 total fat: 13 g carbohydrates: 65 g protein: 13 g
Save These bowls are nourishing and full of bold flavor. It's a perfect weeknight dinner you can feel good about.
Recipe FAQ
- → What grains work best?
Brown rice and quinoa are ideal, but you can substitute with farro or barley for a different texture.
- → Are the sauces spicy?
The miso-butter sauce is savory, while the gochujang-maple brings gentle heat balanced by sweetness.
- → Can I add different proteins?
Absolutely. Swap chickpeas for tofu, tempeh, grilled chicken, or your favorite protein for variety.
- → Is this dish vegan?
Use vegan butter for the miso sauce to make the bowls fully plant-based and vegan-friendly.
- → How should leftovers be stored?
Keep sauces in a sealed container up to 5 days in the fridge. Reheat grains and veggies gently before serving.
- → Are there gluten-free options?
Use tamari or gluten-free soy sauce and check gochujang ingredients to keep the dish gluten-free.