Save Vibrant grain bowls feature bold, globally inspired sauces such as miso-butter and gochujang-maple, combined with roasted vegetables and protein for a satisfying, customizable main dish. Ideal for anyone seeking fresh flavor and a nourishing meal.
I started making these sauce drizzle bowls to liven up weeknight dinners. Mixing different sauces and vegetables keeps things exciting, and it quickly became a favorite for easy lunches and dinners at home.
Ingredients
- Grains: 1 cup brown rice or quinoa, uncooked
- Liquids: 2 cups water or vegetable broth for cooking grains
- 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:
- Set oven to 425°F (220°C).
- Cook Grains:
- Rinse rice or quinoa and combine with liquid in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook until tender. Fluff with a fork.
- Roast Vegetables:
- Toss broccoli, sweet potato, and bell pepper with olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender.
- Prepare Chickpeas:
- Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. On a separate sheet, roast 15–20 minutes until crisp.
- Make Miso-Butter Sauce:
- Melt butter in a saucepan over low heat. Whisk in miso paste, rice vinegar, maple syrup, and sesame oil until smooth.
- Make Gochujang-Maple Sauce:
- In a bowl, whisk gochujang, maple syrup, soy sauce, rice vinegar, and sesame oil until combined.
- Assemble Bowls:
- Divide grains among bowls. Top with roasted vegetables and chickpeas. Drizzle with sauce and finish with toppings of onion, sesame seeds, and pickled onion.
Save These bowls make dinner easy when extended family drops by unexpectedly. We line up the choices, let everyone build their own, and it brings a fun, vibrant energy to the table.
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 check gochujang labels. Always verify ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g
Save Serve immediately for best flavor. Leftovers are great cold or reheated for lunches – sauce makes everything pop!
Recipe Help
- → How do I make the meal vegan?
Use vegan butter in the miso-butter sauce and ensure all sauces and toppings are plant-based.
- → Can I substitute the grains?
Swap brown rice or quinoa with farro, barley, or cauliflower rice based on your preference.
- → How long do leftover sauces keep?
Store the miso-butter and gochujang-maple sauces in the refrigerator for up to five days.
- → Are there gluten-free options?
Use tamari or certified gluten-free soy sauce and confirm gochujang labels for gluten-free assurance.
- → What proteins can I use instead of chickpeas?
Tofu, tempeh, or grilled chicken can be added for different flavors and dietary needs.
- → How can I enhance flavor and texture?
Add fresh herbs, kimchi, or crunchy toppings like sesame seeds or pickled onions for depth.