Save to Pinterest Vibrant grain bowls featuring bold globally inspired sauces such as miso butter and gochujang maple are paired with roasted vegetables and protein for a satisfying customizable meal. This fusion dish is easy to adapt and brings color and flavor to your table any night of the week.
I first created these bowls for a family dinner when everyone wanted something a bit different and they instantly became a staple. The mix-and-match nature means everyone finds their perfect combination so it is a meal we come back to often.
Ingredients
- Brown rice or quinoa: 1 cup uncooked; use either grain
- Water or vegetable broth: 2 cups for cooking the grains
- Broccoli florets: 2 cups for roasting
- Sweet potato: 1 large diced about 1 1/2 cups
- Red bell pepper: 1 sliced
- Olive oil: 2 tbsp for vegetables plus 1 tbsp for chickpeas
- Salt: 1/2 tsp plus 1/4 tsp for chickpeas; adjust as needed
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can drained and rinsed
- Smoked paprika: 1/2 tsp for chickpeas
- Garlic powder: 1/2 tsp for chickpeas
- Unsalted butter (or vegan butter): 2 tbsp for miso-butter sauce
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp for miso-butter sauce 1 tbsp for gochujang-maple sauce
- Maple syrup: 2 tsp for miso-butter sauce 1 1/2 tbsp for gochujang-maple sauce
- Sesame oil: 1 tsp for miso-butter 2 tsp toasted for gochujang-maple sauce
- Gochujang: 2 tbsp (Korean chili paste) for sauce
- Soy sauce: 1 tbsp for gochujang sauce or tamari for gluten-free
- Green onions: 2 thinly sliced for topping
- Toasted sesame seeds: 1 tbsp as a garnish
- Pickled red onions (optional): 1/2 cup for topping
Instructions
- Preheat Oven:
- Set oven to 425°F (220°C).
- Cook Grains:
- Rinse brown rice or quinoa then combine with water or broth in a saucepan. Bring to a boil reduce to simmer cover and cook until tender (about 20–25 minutes for rice 15 minutes for quinoa). Fluff with 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 separate baking sheet roast for 15–20 minutes until crisp.
- Make Miso-Butter Sauce:
- Melt butter in small saucepan over low heat. Whisk in miso paste rice vinegar maple syrup and sesame oil until smooth.
- Make Gochujang-Maple Sauce:
- In bowl whisk together gochujang maple syrup soy sauce rice vinegar and sesame oil until fully combined.
- Assemble Bowls:
- Divide grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle with one or both sauces. Garnish green onions sesame seeds and optional pickled onions.
Save to Pinterest Sharing these bowls with my family always sparks creativity as each person builds their own perfect combination. Even picky eaters enjoy picking different sauces or toppings and making the meal feel personal.
Required Tools
You will need a saucepan with lid baking sheets mixing bowls whisk knife and cutting board for this recipe.
Allergen Information
This dish contains soy gluten and milk. Substitute vegan butter for dairy and tamari for gluten-free if needed. Always check ingredient labels if you have allergies in your household.
Nutritional Information
Each serving contains about 420 calories 13 g total fat 65 g carbohydrates and 13 g protein making these bowls balanced and filling.
Save to Pinterest A quick drizzle of extra sauce right before serving makes these bowls irresistible. Customize with kimchi or fresh herbs for even bolder flavor.
Recipe FAQs
- → Can I use different grains?
Yes, substitute brown rice or quinoa with farro, barley, or wild rice for a unique texture.
- → How do I make it vegan?
Use vegan butter in the miso-butter sauce and choose plant-based proteins like tofu or tempeh.
- → What protein alternatives work well?
Try grilled chicken, tofu, tempeh, or baked salmon for variety and added nutrition.
- → How long do the sauces keep?
Store leftover miso-butter and gochujang-maple sauces in the fridge for up to 5 days in a sealed container.
- → Are there gluten-free options?
Use tamari or gluten-free soy sauce, and check your gochujang for gluten-free labeling to suit special diets.
- → What toppings add extra flavor?
Fresh herbs, kimchi, sliced green onions, or toasted sesame seeds enhance taste and presentation.