# 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 ground 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
# Method:
01 - Set oven to 425°F (220°C) and allow to fully preheat.
02 - Rinse brown rice or quinoa thoroughly. Combine grains and water or vegetable broth in a saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook until tender—approximately 20–25 minutes for rice, 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. Spread vegetables evenly on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until vegetables are golden brown and fork-tender.
04 - In a bowl, combine chickpeas with olive oil, smoked paprika, garlic powder, and salt. Toss to coat evenly. Arrange chickpeas on a separate baking sheet and roast for 15–20 minutes, shaking halfway, until crisp and golden.
05 - Melt unsalted butter or vegan butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until the sauce is smooth and completely emulsified.
06 - Whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil in a mixing bowl until completely blended.
07 - Divide the cooked grains among four bowls. Arrange the roasted vegetables and crisp chickpeas over the grains. Drizzle with miso-butter sauce, gochujang-maple sauce, or both according to preference. Garnish with green onion, toasted sesame seeds, and optional pickled red onions.
