Save Vibrant grain bowls featuring bold, globally inspired sauces bring color and incredible flavor to your table. Each bowl is packed with hearty grains, perfectly roasted vegetables, and your choice of protein, designed for satisfying, customizable meals.
I first created these bowls on a busy weeknight, when I wanted something hearty yet quick. The combination of miso-butter and gochujang-maple sauces instantly became a staple, adding a delightful twist that's easy to adapt and loved by everyone at the table.
Ingredients
- Brown rice or quinoa: 1 cup, uncooked
- Water or vegetable broth: 2 cups
- Broccoli florets: 2 cups
- Sweet potato: 1 large, diced
- Red bell pepper: 1, sliced
- Olive oil: 2 tbsp for vegetables, 1 tbsp for chickpeas
- Salt: 1/2 tsp for vegetables, 1/4 tsp for chickpeas
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Unsalted butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 2 tbsp total (1 tbsp for miso sauce, 1 tbsp for gochujang sauce)
- Maple syrup: 1 1/2 tbsp for gochujang sauce, 2 tsp for miso sauce
- Sesame oil: 1 tsp for miso sauce, 2 tsp toasted for gochujang sauce
- Gochujang (Korean chili paste): 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions: 1/2 cup, optional
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Cook the 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 (20–25 minutes for rice, 15 minutes for quinoa). Fluff with a fork.
- Roast the Vegetables:
- Toss broccoli, sweet potato, and bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Prepare the Chickpeas:
- Toss chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. Spread on a separate baking sheet and roast for 15–20 minutes until crisp.
- Make the Miso-Butter Sauce:
- Melt 2 tbsp butter in a small saucepan over low heat. Whisk in 1 tbsp miso paste, 1 tbsp rice vinegar, 2 tsp maple syrup, and 1 tsp sesame oil until smooth.
- Make the Gochujang-Maple Sauce:
- In a bowl, whisk together 2 tbsp gochujang, 1 1/2 tbsp maple syrup, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 2 tsp toasted 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 The first time my family tried these bowls, everyone found their favorite sauce, and mealtime was filled with cheerful requests for seconds. Now, these grain bowls are a go-to for customizing to each person's tastes.
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). For gluten-free, use tamari or gluten-free soy sauce and check gochujang labels.
Nutritional Information (per serving)
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g
Save Add fresh herbs or a side of kimchi for a little extra crunch and flavor. These bowls make a wonderful meal any day of the week.
Recipe Questions
- → How do I make the grain base?
Rinse brown rice or quinoa, cook with water or vegetable broth until tender, then fluff with a fork.
- → Can I substitute vegetables or proteins?
Absolutely! Swap in favorites like tofu, tempeh, or other seasonal vegetables to suit your taste and dietary needs.
- → What makes the sauces unique?
Miso-butter sauce offers umami depth, while gochujang-maple combines sweet heat and savory richness for bold flavor.
- → Are these bowls suitable for vegans or gluten-free diets?
Yes, use vegan butter and gluten-free soy sauce or tamari; check gochujang labels for gluten-free status.
- → How long can I store leftover sauces?
Extra sauce keeps in the refrigerator for up to 5 days, making it convenient for multiple uses.
- → What garnishes add the most flavor?
Green onions, toasted sesame seeds, and pickled red onions bring freshness and extra layers of taste.