# What you'll need:
→ 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 can (15 ounces) 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 - Set oven to 425°F (220°C) and allow to fully preheat before beginning vegetable and chickpea preparation.
02 - Rinse brown rice or quinoa thoroughly and combine with water or broth in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer until grains are tender—approximately 20 to 25 minutes for rice, or 15 minutes for quinoa. Fluff grains with a fork after cooking.
03 - In a mixing bowl, toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Arrange vegetables in an even layer on a baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until vegetables are golden and tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt in a clean bowl. Spread evenly on a separate baking sheet. Roast for 15 to 20 minutes until chickpeas are crisp and lightly browned.
05 - In a small saucepan over low heat, melt butter or vegan butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until sauce is smooth and emulsified.
06 - In a separate bowl, briskly whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until mixture is fully combined and glossy.
07 - Divide cooked grains into four serving bowls. Top each bowl with roasted vegetables and crispy chickpeas. Generously drizzle bowls with either, or both, sauces. Garnish with sliced green onions, toasted sesame seeds, and pickled red onions if preferred.
