# What You 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 (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)
# How To Make It:
01 - Set the oven to 425°F (220°C) to prepare for roasting.
02 - Rinse brown rice or quinoa thoroughly. Combine grains with water or vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until grains are tender (20–25 minutes for rice or 15 minutes for quinoa). Fluff with a fork before serving.
03 - Arrange broccoli florets, diced sweet potato, and bell pepper on a baking sheet. Toss with olive oil, salt, and black pepper. Roast for 25–30 minutes, flipping once midway, until vegetables are golden and tender.
04 - Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt in a bowl. Spread onto a separate baking sheet and roast for 15–20 minutes until chickpeas become crisp.
05 - Heat butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil. Cook gently, stirring constantly, until silky and smooth.
06 - In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until the sauce is well blended.
07 - Divide cooked grains equally among four serving bowls. Top with roasted vegetables and crisp chickpeas. Drizzle generously with the desired sauce or both sauces. Garnish with sliced green onions, toasted sesame seeds, and pickled red onions, if using.
