Bold Sauce Drizzle Bowls (Print Version)
Grain bowls topped with global sauces, roasted veggies, and protein for a customizable, flavorful main dish.
# 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, diced
05 - 1 red bell pepper, sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Protein
09 - 1 (15 ounce) can 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 - Preheat oven to 425°F (220°C) to ensure proper roasting temperature.
02 - Rinse brown rice or quinoa. Combine with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer until tender—approximately 20–25 minutes for rice or 15 minutes for quinoa. Fluff grains with a fork after cooking.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper on a baking sheet. Roast in preheated oven for 25–30 minutes, turning halfway through, until vegetables are golden and tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a separate baking sheet and roast for 15–20 minutes, shaking pan midway, until crisp.
05 - In a small saucepan over low heat, melt unsalted butter (or vegan butter). Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until smooth and emulsified.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until fully integrated.
07 - Divide cooked grains evenly among four bowls. Top each with roasted vegetables and crisp chickpeas. Drizzle generously with miso-butter and/or gochujang-maple sauce. Garnish bowls with sliced green onions, toasted sesame seeds, and pickled red onions as desired.
# Expert Advice:
01 -
- Customizable with your favorite grains, proteins, and vegetables
- Bold and flavorful sauces bring global inspiration to every bite
02 -
- For a vegan bowl, use vegan butter in the miso–butter sauce
- Swap vegetables or proteins to match seasonal produce or personal preferences
03 -
- Leftover sauces keep well in the fridge for up to 5 days
- Serve with a side of kimchi or fresh herbs for extra flavor