# 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 (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 oven to 425°F (220°C) and allow to preheat fully.
02 - Rinse uncooked brown rice or quinoa thoroughly. Combine with water or vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until grains are tender—20 to 25 minutes for rice or 15 minutes for quinoa. Fluff grains with a fork.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Roast for 25 to 30 minutes, flipping halfway, until vegetables are golden and tender.
04 - In a mixing bowl, combine chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread them in a single layer on a separate baking sheet. Roast for 15 to 20 minutes until crisp and lightly browned.
05 - Over low heat, melt unsalted butter in a small saucepan. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until smooth and emulsified.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until fully combined.
07 - Divide cooked grains evenly among four bowls. Top each with roasted vegetables and crisp chickpeas. Drizzle generously with the miso-butter sauce, gochujang-maple sauce, or both. Garnish with sliced green onions, toasted sesame seeds, and pickled red onions, if desired.
