# 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 - Preheat oven to 425°F (220°C) to ensure ideal roasting temperature.
02 - Rinse brown rice or quinoa thoroughly. In a saucepan, combine with water or vegetable broth, bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until grains are tender—about 20–25 minutes for rice or 15 minutes for quinoa. Fluff grains with a fork.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Roast for 25–30 minutes, turning halfway, until vegetables are golden and tender.
04 - Combine chickpeas with olive oil, smoked paprika, garlic powder, and salt in a mixing bowl. Spread mixture evenly on a separate baking sheet and roast for 15–20 minutes until crisp and lightly browned.
05 - In a small saucepan over low heat, melt butter or vegan alternative. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until fully emulsified and glossy.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until uniformly blended.
07 - Divide cooked grains among four bowls. Layer with roasted vegetables and spiced chickpeas. Generously drizzle each bowl with desired sauces. Finish with green onions, toasted sesame seeds, and pickled red onions if preferred.
