# Components:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
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)
# Directions:
01 - Set oven to 425°F (220°C) to ensure even roasting of vegetables and chickpeas.
02 - Rinse the brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and cook until grains are tender—approximately 20 to 25 minutes for rice, or 15 minutes for quinoa. Fluff with a fork and set aside.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and bell pepper with olive oil, salt, and black pepper. Spread in a single layer and roast for 25 to 30 minutes, turning halfway through, until vegetables are golden and tender.
04 - In a mixing bowl, combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a separate baking sheet and roast for 15 to 20 minutes until crisp.
05 - Melt unsalted or vegan butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until the mixture is smooth and fully emulsified.
06 - Mix gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil in a bowl. Whisk until combined and homogenous.
07 - Divide cooked grains among four individual bowls. Top each with roasted vegetables and chickpeas. Drizzle with either or both sauces to taste. Garnish with green onions, toasted sesame seeds, and pickled red onions if desired.
