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 for a weeknight dinner, craving something hearty yet easy. The mix of spicy gochujang-maple and creamy miso-butter sauces turned a simple platter of grains, veggies, and protein into a vibrant, restaurant-worthy meal.
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, 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
- Prep Oven:
- Preheat oven to 425°F (220°C).
- Cook 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 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 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 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 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 My kids love customizing their own bowls and watching the rainbow colors of veggies and pickled onions come together on their plates. This recipe has become a go-to for busy family dinners and weekend gatherings.
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 Try these bowls for lunch or dinner, and experiment with new sauce combinations each time. The vibrant flavors and textures make every bite memorable.
Recipe FAQ
- → What grains can I use in these bowls?
Brown rice or quinoa work best, but you can use any grain you prefer for the base, like farro or barley.
- → How do I keep the sauces vegan?
Opt for vegan butter in the miso-butter sauce and double-check all ingredients for animal products.
- → Can I add different proteins?
Yes, swap chickpeas with tofu, tempeh, or grilled chicken to suit your preferences and dietary needs.
- → How do I store leftover sauces?
Both sauces can be stored in airtight containers in the fridge for up to five days. Stir before using.
- → Are these bowls gluten-free?
Use tamari or gluten-free soy sauce, and check gochujang labels to ensure they meet gluten-free requirements.
- → Can I swap the vegetables?
Absolutely! Use any roasting vegetables you have, such as carrots, cauliflower, or zucchini for variety.