Pin Vibrant grain bowls topped with bold, globally inspired sauces such as miso-butter and gochujang-maple offer a delicious way to bring variety to your dinner table. These customizable bowls feature roasted vegetables, protein, and flavorful sauces for a satisfying main dish.
I created these bowls after craving something wholesome yet boldly flavored during a busy week. The combination of crispy roasted vegetables with sweet, salty, and spicy sauces quickly became my go-to weeknight dinner.
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 to roast:
- Preheat the 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 to 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 to 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 to 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.
Pin My family loves to pick their favorite sauce and build their own bowl, making dinner interactive and fun. Even picky eaters find something they enjoy in these colorful combinations.
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
Pin Give these bowls a try for your next dinner and enjoy a fusion of flavors in every bite. They make weeknights feel special yet easy to prepare.
Recipe Q&A
- → How can I make the bowls vegan?
Simply use vegan butter in the miso-butter sauce or stick with the gochujang-maple option, and ensure all proteins are plant-based like tofu or tempeh.
- → What grains work best in these bowls?
Brown rice and quinoa offer hearty bases, but you can substitute with farro, barley, or cauliflower rice for different textures and flavors.
- → Can I prepare sauces in advance?
Both sauces can be made ahead of time and stored in the refrigerator for up to five days. Reheat gently and stir before serving.
- → Are there gluten-free options?
Use tamari or gluten-free soy sauce and double-check gochujang’s label for gluten-free certification to adapt the sauces easily.
- → What proteins can I swap for chickpeas?
Try tofu, tempeh, seared chicken, or shrimp for variety. Just season and roast or pan-fry before adding to the bowls.
- → How do I store leftovers?
Keep components separate in the fridge for up to three days. Reheat grains and vegetables, then reassemble with sauces when ready to eat.