Bold Sauce Drizzle Bowls (Print)
Grain bowls paired with roasted vegetables, flavorful protein, and bold, globally inspired sauces.
# Components:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 2 cups broccoli florets
04 - 1 large sweet potato, peeled and diced
05 - 1 red bell pepper, sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Protein
09 - 1 can (15 ounces) 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 temperature to 425°F (220°C) and allow to fully preheat.
02 - Rinse brown rice or quinoa thoroughly. Combine grains with water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 to 25 minutes for rice, or 15 minutes for quinoa. Fluff with a fork upon completion.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Spread evenly on a baking sheet. Roast for 25 to 30 minutes, flipping vegetables halfway, until golden and tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread chickpeas on a separate baking sheet. Roast for 15 to 20 minutes, stirring once for even crispness.
05 - In a small saucepan over low heat, melt butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until smooth and cohesive.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until homogenous.
07 - Divide cooked grains among four bowls. Top each portion with roasted vegetables and crispy chickpeas. Drizzle with desired amount of sauces. Garnish with green onions, toasted sesame seeds, and pickled red onions if using.
# Expert Advice:
01 -
- Packed with flavor thanks to two unique sauces
- Customizable with your favorite grains, vegetables, and protein
02 -
- Leftover sauces can be stored for up to 5 days in the fridge
- Swap in any vegetables or proteins to fit dietary preferences
03 -
- Double the sauces for easy meal prep all week
- Add a fried or soft-boiled egg for extra protein if not vegan