Save Vibrant grain bowls featuring globally inspired bold sauces such as miso-butter and gochujang-maple offer a satisfying, customizable fusion meal piled with hearty roasted vegetables and plant-based protein.
I started making these bold sauce drizzle bowls to add variety to my weekday meals, and discovering how different sauce pairings completely changed the overall flavor made each bowl uniquely delicious.
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 (for vegetables)
- Salt: 1/2 tsp (for vegetables) plus 1/4 tsp (for chickpeas)
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Olive oil: 1 tbsp (for chickpeas)
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Unsalted butter or vegan butter: 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp (for miso-butter sauce) + 1 tbsp (for gochujang-maple sauce)
- Maple syrup: 2 tsp (for miso-butter sauce) + 1 1/2 tbsp (for gochujang-maple sauce)
- Sesame oil: 1 tsp (for miso-butter sauce) + 2 tsp toasted (for gochujang-maple sauce)
- Gochujang: 2 tbsp (Korean chili paste)
- Soy sauce: 1 tbsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions: 1/2 cup, optional
Instructions
- Preheat Oven:
- Set oven to 425°F (220°C).
- Cook Grains:
- Rinse brown rice or quinoa and add to saucepan with water or broth. Bring to boil, reduce to simmer, cover, and cook until tender (20–25 minutes for rice, 15 for quinoa). Fluff with fork.
- Roast Vegetables:
- Toss broccoli, sweet potato, and bell pepper with olive oil, salt, and black pepper on baking sheet. Roast 25–30 minutes, flipping halfway, until golden and tender.
- Prepare Chickpeas:
- Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on separate baking sheet. Roast 15–20 minutes until crisp.
- Make Miso-Butter Sauce:
- Melt butter over low heat in small saucepan. Whisk in miso paste, rice vinegar, maple syrup, and sesame oil until smooth.
- Make Gochujang-Maple Sauce:
- In bowl, whisk gochujang, maple syrup, soy sauce, rice vinegar, and sesame oil until fully combined.
- Assemble Bowls:
- Divide grains in four bowls. Top with roasted vegetables and chickpeas. Drizzle miso-butter or gochujang-maple sauce. Garnish with green onions, sesame seeds, and pickled red onions if desired.
Save My family loves making their own bowl combinations at the table, letting each person choose their favorite sauce and toppings for a fun, flavorful dinner experience.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy (miso, soy sauce, gochujang), gluten (soy sauce, some gochujang), and milk (butter). For gluten-free and dairy-free options, use tamari and vegan butter, and read all labels carefully.
Nutritional Information (per serving)
Calories: 420 Protein: 13 g Total Fat: 13 g Carbohydrates: 65 g
Save These sauce drizzle bowls are easy to reinvent with different vegetables and proteins, making weeknight dinners both nourishing and exciting.
Common Questions
- → Can I substitute rice or quinoa with other grains?
Absolutely! Farro, barley, or cauliflower rice are great alternatives. Adjust cooking times as needed for each grain.
- → How do I make the bowls vegan?
Use vegan butter in the miso sauce and ensure your gochujang is vegan-friendly. All other ingredients are easily plant-based.
- → Are the sauces spicy?
The gochujang-maple sauce has a moderate heat, while the miso-butter sauce is savory and mild. Adjust chili paste for more spice.
- → Can these bowls be prepped ahead?
Yes! Roast vegetables, cook grains, and prepare sauces in advance. Store separately and assemble just before serving.
- → Which toppings add extra flavor?
Green onions, toasted sesame seeds, and pickled red onions enhance the bowls. Try kimchi or fresh herbs for more depth.
- → Is this dish gluten-free?
Use gluten-free soy sauce and check gochujang labels to ensure the meal is gluten-free. Tamari is a good soy sauce substitute.