Save Vibrant grain bowls featuring bold, globally inspired sauces such as miso-butter and gochujang-maple offer a satisfying, customizable meal packed with flavor. These bowls pair hearty grains, roasted vegetables, and protein for a nourishing main dish that is easy to prepare and perfect for sharing.
I first created these sauce drizzle bowls for a potluck with friends, and they were an instant hit. The combination of savory miso-butter and spicy gochujang-maple sauces brought together everyone's favorite flavors in one meal, making these bowls a staple in our weekly rotation.
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
- Preheat the oven:
- Preheat your oven to 425°F (220°C).
- Cook the grains:
- Rinse brown rice or quinoa and combine with water or vegetable broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook until tender. Fluff with a fork.
- Roast the vegetables:
- Toss broccoli, sweet potato, and bell pepper with olive oil, salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until golden and tender.
- Prepare the chickpeas:
- Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a separate baking sheet and roast for 15 to 20 minutes until crisp.
- Make the 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.
- Make the 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 bowls. Top with roasted vegetables and chickpeas. Drizzle with desired sauces and garnish with green onions, sesame seeds, and pickled red onions if desired.
Save Gathering around the table with these bowls has become a fun way for my family to experiment with different vegetables and sauces. Each person gets to build a bowl to their taste, and it's always a memorable and delicious experience.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy and milk; substitute with vegan and gluten-free options if needed. Always verify ingredient labels for allergens.
Nutritional Information
Each serving provides approximately 420 calories, 13 grams of fat, 65 grams carbohydrates, and 13 grams protein.
Save Try mixing both sauces together for a unique flavor fusion. Your next meal prep is sure to shine with these bold bowls.
Recipe FAQ
- → How can I make the bowls vegan?
Use vegan butter in the miso-butter sauce and choose plant-based proteins like tofu, tempeh, or extra chickpeas.
- → What grains work best as the base?
Brown rice and quinoa are ideal. You can swap in farro, barley, or cauliflower rice for variation.
- → Can I use different vegetables?
Absolutely. Mix in favorites like zucchini, carrots, mushrooms, or asparagus for customized flavor and texture.
- → How long do the sauces keep?
Both sauces can be refrigerated in airtight containers for up to five days. Stir gently before serving again.
- → Is this gluten-free?
Use tamari or gluten-free soy sauce, and check gochujang labels for gluten content to make the bowls completely gluten-free.
- → What toppings add extra flavor?
Try green onions, toasted sesame seeds, pickled onions, fresh herbs, or kimchi to enhance taste and texture.