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 first created these bowls when craving easy weeknight dinners with tons of flavor but minimal fuss. The drizzle sauces truly elevate every bite making every bowl unique and satisfying.
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: 3 tbsp divided
- Salt: 1/2 tsp plus 1/4 tsp divided
- 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: 2 tbsp divided
- Maple syrup: 2 1/2 tbsp divided
- Sesame oil: 3 tsp divided
- Gochujang: 2 tbsp
- Soy sauce: 1 tbsp
- Toasted sesame oil: 2 tsp
- Green onions: 2 thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Preheat oven:
- Set oven to 425°F (220°C).
- Cook grains:
- Rinse rice or quinoa combine with water or broth in saucepan bring to boil then simmer covered until tender (20 to 25 minutes for rice 15 minutes for quinoa). Fluff with fork.
- Roast vegetables:
- Toss broccoli sweet potato and bell pepper with 2 tbsp olive oil 1/2 tsp salt and black pepper on baking sheet. Roast 25 to 30 minutes flipping halfway until golden and tender.
- Prepare chickpeas:
- Toss chickpeas with 1 tbsp olive oil smoked paprika garlic powder and 1/4 tsp salt. Spread on separate baking sheet roast 15 to 20 minutes until crisp.
- Make miso-butter sauce:
- Melt butter in saucepan on low. Whisk in miso rice vinegar (1 tbsp) maple syrup (2 tsp) and sesame oil (1 tsp) until smooth.
- Make gochujang-maple sauce:
- Whisk gochujang maple syrup (1 1/2 tbsp) soy sauce rice vinegar (1 tbsp) and toasted sesame oil (2 tsp) in bowl until combined.
- Assemble bowls:
- Divide grains among bowls. Top with roasted veggies and chickpeas. Drizzle with preferred sauce. Garnish with green onions sesame seeds and pickled onions if desired.
Save These bowls are perfect for busy evenings and my kids love to build their own with favorite toppings. Sharing them at family gatherings has become a fun tradition everyone looks forward to.
Required Tools
Saucepan with lid baking sheets mixing bowls whisk chefs knife cutting board
Allergen Information
Contains soy and gluten from miso soy sauce and gochujang and milk from butter. For gluten-free use tamari and confirm gochujang labels. Substitute vegan butter if dairy free is needed.
Nutritional Information (per serving)
Calories: 420 Total Fat: 13 g Carbohydrates: 65 g Protein: 13 g
Save Give these bowls a try for dinner this week. They are vibrant fun and every bite is packed with bold flavor.
Kitchen Guide
- → Which grains work best for these bowls?
Brown rice or quinoa are ideal bases due to their hearty texture and ability to soak up sauces. Feel free to use couscous or farro for variety.
- → Can I make these bowls vegan?
Yes, use vegan butter in the miso-butter sauce and ensure all sauces and proteins are plant-based. Tofu or tempeh are great protein options.
- → Are there gluten-free options available?
Swap regular soy sauce for tamari and verify that your gochujang is gluten-free. All other components are naturally gluten-free.
- → How can I adjust the spice level?
Vary the amount of gochujang in the sauce or add sliced fresh chili for extra heat. Miso-butter offers a milder alternative.
- → What vegetables pair well in these bowls?
Broccoli, sweet potato, and bell pepper provide great flavor and texture, but use whatever seasonal or favorite vegetables you enjoy roasting.
- → How should leftover sauces be stored?
Place extra sauce in airtight containers and refrigerate for up to 5 days. Reheat gently before serving for best results.