Save Vibrant grain bowls featuring bold, globally inspired sauces such as miso-butter and gochujang-maple offer a satisfying and customizable meal packed with roasted vegetables and protein. These bowls elevate everyday ingredients into a main dish bursting with flavor.
I first made these sauce drizzle bowls for a quick weeknight dinner and was amazed by how the vibrant sauces transformed simple roasted veggies and grains. The combination of textures and flavors keeps every bite interesting and comforting.
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 plus 1 tbsp divided
- Salt: 1/2 tsp plus 1/4 tsp divided
- 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 divided
- Maple syrup: 2 tsp plus 1 1/2 tbsp divided
- Sesame oil: 1 tsp plus 2 tsp divided
- Gochujang: 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Preheat Oven:
- Set oven to 425°F (220°C).
- Cook Grains:
- Rinse rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, then simmer covered until tender (20 to 25 minutes for rice, 15 minutes for quinoa). Fluff with a fork.
- Roast 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 to 30 minutes, flipping halfway, until golden and tender.
- Prepare 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 to 20 minutes until crisp.
- Make Miso-Butter Sauce:
- Melt butter in a small saucepan over low heat. Whisk in miso paste, 1 tbsp rice vinegar, 2 tsp maple syrup, and 1 tsp sesame oil until smooth.
- Make Gochujang-Maple Sauce:
- In a bowl, whisk together gochujang, 1 1/2 tbsp maple syrup, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 2 tsp sesame oil until combined.
- Assemble Bowls:
- Divide cooked grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle with one or both sauces and garnish with green onions, sesame seeds, and pickled red onions if desired.
Save Sharing these bowls has become a cozy dinner tradition in my household. Everyone gets to build their own bowl and choose their favorite sauce, creating delicious memories around the table.
Notes
For vegan bowls, simply substitute vegan butter in the miso-butter sauce. The sauces pair well with grilled chicken or tofu, and a side of kimchi or herbs brings another layer of flavor.
Required Tools
Gather a saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, and cutting board for easy meal prep.
Allergen Information
This meal contains soy, gluten, and milk in certain ingredients. Use tamari and vegan butter for gluten-free and dairy-free options, and always check labels if allergies are a concern.
Save These bold drizzle bowls turn any night into a vibrant feast. Experiment with grains, veggies, and sauces to find your favorite combination.
Kitchen Guide
- → Can I use different grains for the bowl?
Yes, substitute brown rice or quinoa with farro, barley, or cauliflower rice for varied textures and flavors.
- → How can I make this bowl vegan?
Use vegan butter for the miso-butter sauce and double-check all packaged ingredients for animal products.
- → Are the sauces spicy?
The gochujang-maple sauce offers moderate heat. Adjust gochujang quantity for a milder or spicier touch.
- → What vegetables work best for roasting?
Broccoli, sweet potato, and bell pepper roast well, but cauliflower, carrots, or zucchini are delicious alternatives.
- → Can these bowls be made gluten-free?
Yes, use tamari or certified gluten-free soy sauce, and check gochujang labels for gluten content.
- → How should leftovers be stored?
Keep sauces in an airtight container in the fridge up to five days; grains, veggies, and chickpeas store well separately.