Save Vibrant grain bowls featuring bold, globally inspired sauces like miso–butter and gochujang–maple, paired with roasted vegetables and protein for a satisfying, customizable meal.
I discovered these bowls while craving vibrant, healthy comfort food with an international twist. Mixing up sauces and vegetables lets us personalize every dinner in a fun way.
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
- Prepare 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 heat, cover, and cook until tender (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:
- Whisk gochujang, maple syrup, soy sauce, rice vinegar, and sesame oil in a bowl until fully combined.
- Assemble Bowls:
- Divide 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 loves assembling their own bowls and choosing favorite sauce combinations. Each meal turns into a cheerful, creative table moment.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chef's knife, cutting board
Allergen Information
Contains soy, gluten, and milk; substitute vegan butter and gluten–free soy sauce as needed. Always verify labels for allergies.
Nutritional Information
Per serving: Calories 420, Total Fat 13 g, Carbohydrates 65 g, Protein 13 g
Save Give these bowls a try for a vibrant, nourishing dinner that is sure to spark creativity at your table!
Kitchen Tips & Answers
- → What types of grains work best for these bowls?
Brown rice and quinoa are ideal bases, but feel free to use farro, barley, or wild rice for extra texture.
- → How can I make this dish vegan or gluten-free?
Swap regular butter for vegan butter and use tamari or gluten-free soy sauce. Always check gochujang labels for gluten.
- → Which vegetables are best for roasting in this bowl?
Broccoli, sweet potato, and red bell pepper are recommended, but carrots, cauliflower, or zucchini work well too.
- → Can I prepare the sauces ahead of time?
Bboth sauces can be kept in the fridge up to 5 days. Whisk again before serving for best texture.
- → What are good protein alternatives to chickpeas?
Tofu, tempeh, grilled chicken, or roasted lentils are excellent substitutes based on your preference.
- → Are there recommended garnishes or sides?
Green onions, sesame seeds, pickled red onions, kimchi, and fresh herbs all add extra flavor and crunch.