# 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 can (15 ounces) 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 - Set the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius) and allow it to reach full heat.
02 - Rinse the brown rice or quinoa under cold water. Place in a saucepan with water or vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and let cook until grains are tender—about 20 to 25 minutes for rice, 15 minutes for quinoa. Fluff with a fork when done.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and ground black pepper. Spread evenly and roast for 25 to 30 minutes, turning halfway through cooking for even browning and tenderness.
04 - In a mixing bowl, combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread chickpeas on a separate baking sheet; roast for 15 to 20 minutes until crisp and lightly golden.
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 the mixture is smooth and completely emulsified.
06 - In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until the sauce is uniform and velvety.
07 - Divide the cooked grains evenly among four serving bowls. Top with roasted vegetables and crisp chickpeas. Drizzle with your choice of miso-butter sauce and/or gochujang-maple sauce. Finish with green onions, toasted sesame seeds, and pickled red onions if desired.
