Save to Pinterest Vibrant grain bowls featuring bold, globally inspired sauces such as miso-butter and gochujang-maple, paired with roasted vegetables and protein for a satisfying customizable meal.
I created these bowls to bring exciting global taste to easy meal prep. Blending sauces like gochujang-maple and mellow miso-butter was the best way to make veggies and grains crave-worthy for my family.
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 plus 1 tbsp separated
- Salt: 1/2 tsp plus 1/4 tsp separated
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can drained and rinsed
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Unsalted butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp plus 1 tbsp separated
- Maple syrup: 2 tsp plus 1 1/2 tbsp separated
- Sesame oil: 1 tsp plus 2 tsp toasted separated
- Gochujang (Korean chili paste): 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2 thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C)
- Cook grains:
- Rinse brown rice or quinoa and add with water or broth to a saucepan. Bring to a boil then reduce to 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 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 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 to Pinterest My kids enjoyed mixing their favorite sauce and toppings making the bowls feel personal and delicious at every family dinner.
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 substitutable with vegan butter). For gluten-free use tamari or gluten-free soy sauce and check gochujang labels. Always check ingredient labels if you have allergies.
Nutritional Information
Per serving calories: 420 total fat: 13 g carbohydrates: 65 g protein: 13 g
Save to Pinterest Top your bowl with pickled onions or extra sauce for a bold finish. These bowls make leftovers exciting and are easy to customize.
Ask About This Recipe
- → What grains work best for these bowls?
Brown rice and quinoa are excellent choices due to their texture and ability to absorb sauces, but farro or bulgur can also be used.
- → Can I make the sauces ahead of time?
Absolutely. Both miso-butter and gochujang-maple sauces keep well in the fridge for up to 5 days in an airtight container.
- → What proteins can I substitute for chickpeas?
Tofu, tempeh, grilled chicken, or lentils work beautifully, allowing you to tailor the bowl to your taste or dietary needs.
- → How do I make this dish gluten-free?
Choose tamari or gluten-free soy sauce and ensure your gochujang is certified gluten-free. Verify all labels for safety.
- → What toppings add extra crunch or flavor?
Try sliced green onions, toasted sesame seeds, pickled red onions, fresh herbs, or a side of kimchi for additional zest.