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 drizzle bowls trying to use up leftovers. Mixing and matching different sauces became a weekday ritual, and each bowl felt new and exciting. The colorful presentation always impresses guests and makes dinner more fun.
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
- Prep Oven:
- 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 20–25 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.
- Prepare 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.
- 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.
- 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 These bowls have become a weeknight staple in my home and my family loves being able to build their own. Everyone gets creative with sauces and toppings, and each meal turns into a fun, tasty experience together.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chef's 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
Save Enjoy these bowls for lunch or dinner and customize sauces for endless variety. They are perfect for meal prep or inviting friends to build their own creation!
Recipe FAQ
- → Can I use other grains besides brown rice or quinoa?
Absolutely! Try farro, bulgur, or wild rice for different textures and flavors.
- → Are the sauces vegan-friendly?
Use vegan butter in the miso-butter sauce for a fully plant-based option.
- → How do I make the bowls gluten-free?
Substitute tamari for soy sauce and check the gochujang label to ensure no wheat is present.
- → What protein alternatives work well?
Try tofu, tempeh, or grilled chicken for added variety. Adjust seasonings as preferred.
- → Can I prepare components ahead?
Yes, sauces and roasted veggies can be made in advance and refrigerated for easier assembly later.
- → What toppings add more flavor?
Garnish with kimchi, fresh herbs, or extra sesame seeds for an enhanced taste and texture.