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 made these bowls during a busy week craving something nourishing and exciting. Mixing miso-butter with roasted veggies changed my idea of grain bowls forever.
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 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
- Prepare oven and grains:
- Preheat the oven to 425°F (220°C). Rinse brown rice or quinoa 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.
- Roast 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 We love sharing these bowls at weekend family dinners letting everyone choose their favorite sauce & toppings. Even picky eaters find combos they enjoy.
Required Tools
Saucepan with lid mixing bowls baking sheets 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
Calories: 420 Total Fat: 13 g Carbohydrates: 65 g Protein: 13 g per serving
Save Serve immediately for best crunch and flavor. These bowls are guaranteed to brighten up your dinner routine.
Recipe Guide
- → What grains work best for these bowls?
Brown rice and quinoa are sturdy choices, but other cooked grains like farro, barley, or millet also pair well with the sauces and accompaniments.
- → Can the sauces be made ahead?
Yes, both miso-butter and gochujang-maple sauces store well in the refrigerator for up to five days. Reheat gently and stir before using for best texture.
- → How do I make this meal vegan?
Simply substitute vegan butter in the miso-butter sauce and use plant-based proteins such as tofu or tempeh for the main bowl.
- → Are there gluten-free options?
Use certified gluten-free soy sauce or tamari and verify gochujang ingredients. Most grains and vegetables are naturally gluten-free.
- → Can I swap vegetables or proteins?
Absolutely! Try adding roasted cauliflower, carrots, tempeh, grilled chicken, or tofu to suit your taste and dietary preferences.