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.
When I first made these drizzle bowls, everyone at home enjoyed mixing and matching sauces for their own perfect bowl. It quickly became a staple dinner when we want something hearty yet fresh.
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 (for vegetables) & 1 tbsp (for chickpeas)
- Salt: 1/2 tsp (for vegetables) & 1/4 tsp (for chickpeas)
- 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 (miso) & 1 tbsp (gochujang)
- Maple syrup: 2 tsp (miso) & 1 1/2 tbsp (gochujang)
- Sesame oil: 1 tsp (miso) & 2 tsp (gochujang)
- Gochujang: 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions: 1/2 cup (optional)
Instructions
- Preheat the oven:
- Set 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.
Save We love to make these bowls on busy nights when everyone wants to choose their own toppings. Sharing these at the dinner table lets everyone build their favorite combination.
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; substitute with vegan butter if needed). For gluten–free, use tamari or gluten–free soy sauce and always verify ingredient labels.
Nutritional Information
Per serving: 420 calories, 13 g total fat, 65 g carbohydrates, 13 g protein
Save These bowls are as beautiful as they are delicious. Enjoy experimenting with different sauce combos for endless variety.
Recipe Questions
- → What grains work best in these bowls?
Brown rice or quinoa create a sturdy, nutritious base. Both pair well with bold sauces and roasted vegetables.
- → How do I make this meal vegan?
Use vegan butter in the miso-butter sauce and plant-based proteins like tofu or tempeh for a fully vegan bowl.
- → Can I substitute the vegetables?
Absolutely! Try cauliflower, carrots, mushrooms, or Brussels sprouts to suit your preference and seasonality.
- → How spicy is the gochujang-maple sauce?
The sauce is moderately spicy with balanced sweetness. Adjust gochujang amount for a milder or bolder kick.
- → How should leftovers be stored?
Store sauces separately in the fridge for up to five days. Refrigerate bowl components in airtight containers.
- → Are there gluten-free options?
Yes, use tamari or certified gluten-free soy sauce, and ensure your gochujang is gluten-free when needed.