Save to Pinterest Vibrant grain bowls come alive with bold, globally inspired sauces like miso-butter and gochujang-maple. Paired with roasted vegetables and protein, these customizable bowls transform dinner into a flavorful and satisfying experience.
I have made these sauce drizzle bowls on busy weeknights and they always deliver big flavor with minimal effort. My favorite part is mixing different sauces for a personalized twist each time.
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 (for vegetables)
- Salt: 1/2 tsp (for vegetables)
- Black pepper: 1/4 tsp (for vegetables)
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Olive oil: 1 tbsp (for chickpeas)
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Salt: 1/4 tsp (for chickpeas)
- Unsalted butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp (for miso-butter sauce)
- Maple syrup: 2 tsp (for miso-butter sauce)
- Sesame oil: 1 tsp (for miso-butter sauce)
- Gochujang (Korean chili paste): 2 tbsp
- Maple syrup: 1 1/2 tbsp (for gochujang-maple sauce)
- Soy sauce: 1 tbsp
- Rice vinegar: 1 tbsp (for gochujang-maple sauce)
- Toasted sesame oil: 2 tsp (for gochujang-maple sauce)
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions: 1/2 cup (optional)
Instructions
- Preheat the oven:
- Set oven to 425°F (220°C).
- 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 (20–25 minutes for rice, 15 minutes 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 25–30 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 15–20 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 toasted 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 to Pinterest My family loves customizing their bowls, and everyone adds their preferred toppings and sauce. It is a fun way to create a meal that suits both adults and kids.
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: 420 calories, 13 g total fat, 65 g carbohydrates, 13 g protein.
Save to Pinterest Enjoy experimenting with sauces and veggies in these bowls for a memorable and colorful meal any night of the week.
Recipe FAQs
- → Which grains work best for these bowls?
Brown rice and quinoa are recommended, but farro or barley also work well for variety and texture.
- → How do I make the sauces vegan?
Simply use vegan butter for the miso-butter sauce. The gochujang-maple sauce is naturally vegan; check sauce labels.
- → Can I swap the vegetables?
Absolutely! Try cauliflower, carrots, or zucchini. Choose seasonal options for flavor and freshness.
- → What proteins are good alternatives?
Grilled tofu, tempeh, or chicken work well. Chickpeas add plant-based protein and great texture.
- → How long can I store leftover sauces?
Refrigerate leftover sauces in airtight containers and use within 5 days for best taste and safety.
- → How can I make this gluten-free?
Use tamari in place of soy sauce and select gluten-free gochujang varieties. Always check packaging labels.
- → What toppings add extra flavor?
Try green onions, toasted sesame seeds, pickled onion, kimchi, or fresh herbs for added flavor and crunch.