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 experimented with these bowls after craving something hearty yet bright, and the sauce combinations quickly became a staple for family dinners and weekday lunches.
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
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Cook the Grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook until tender (about 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 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.
Pin it Our family loves customizing these bowls—the kids always choose their own toppings, so everyone gets a dinner they truly enjoy.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, and cutting board make prep easy and streamlined.
Allergen Information
Contains soy (miso, soy sauce, gochujang), gluten (soy sauce, some gochujang), and milk (butter). Substitute gluten-free soy sauce and vegan butter if needed, and check ingredient labels for allergens.
Nutritional Information
Per serving: 420 calories, 13 g total fat, 65 g carbohydrates, 13 g protein.
Pin it Try these bowls for a weeknight dinner or a meal prep solution — they never fail to please and adapt perfectly to what you have in your kitchen.
Frequently Asked Questions
- → Can I use other grains besides brown rice or quinoa?
Yes, feel free to substitute with farro, barley, or even cauliflower rice for variation.
- → How do I make this dish vegan?
Use vegan butter for the miso-butter sauce and ensure all ingredients are plant-based.
- → What vegetables work best for roasting?
Broccoli, sweet potato, and bell pepper are great, but carrots, zucchini, or cauliflower can also be used.
- → Can I prepare components ahead of time?
Absolutely! Grain, vegetables, chickpeas, and sauces can be made up to 5 days ahead and refrigerated.
- → Are these bowls gluten-free?
Use tamari or gluten-free soy sauce and confirm your gochujang is gluten-free for a safe option.
- → What proteins can I swap for chickpeas?
Tofu, tempeh, or grilled chicken work well for alternate protein choices.