Save to Pinterest Vibrant grain bowls featuring bold globally inspired sauces like miso-butter and gochujang-maple pair perfectly with roasted vegetables and protein for a satisfying customizable meal.
I first experimented with miso-butter and gochujang-maple sauces to jazz up everyday grain bowls for my family. The colorful roasted veggies and crispy chickpeas quickly made it a weeknight favorite around our table.
Ingredients
- Grains: 1 cup brown rice or quinoa uncooked plus 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 Oven:
- Set oven to 425°F (220°C).
- Cook the Grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil reduce to a simmer cover and cook until tender (about 20–25 minutes for rice 15 minutes for quinoa). 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 25–30 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 15–20 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 four bowls. Top with roasted vegetables and chickpeas. Drizzle generously with one or both sauces. Garnish with green onions sesame seeds and pickled red onions if desired.
Save to Pinterest Our last family gathering featured these bowls at the center of the dinner table and every generation enjoyed personalizing their creations with bold sauce drizzles and colorful toppings.
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 substitute with vegan butter if needed). For gluten-free use tamari or gluten-free soy sauce and check gochujang labels. Always verify ingredient labels if you have allergies.
Nutritional Information
Calories: 420 Total Fat: 13 g Carbohydrates: 65 g Protein: 13 g per serving
Save to Pinterest With endless combinations and a drizzle of bold sauce these grain bowls will keep your dinner routine exciting and delicious. Enjoy experimenting with flavors every time you build a bowl.
Recipe Questions & Answers
- → Can I use other grains instead of brown rice or quinoa?
Absolutely! Try farro, barley, or cauliflower rice for a different texture and flavor. Adjust cooking times as needed.
- → How do I make this vegan?
Simply substitute vegan butter for regular butter in the miso-butter sauce. All other components can be kept vegan-friendly.
- → What proteins can I use besides chickpeas?
Feel free to swap chickpeas for tofu, tempeh, or grilled chicken. Each adds its own flavor and texture to the bowls.
- → Are there gluten-free options for this dish?
Use tamari or gluten-free soy sauce, and check the gochujang label for gluten content. Brown rice and quinoa are naturally gluten-free.
- → How long do the sauces last in the fridge?
Store leftover miso-butter and gochujang-maple sauce in airtight containers in the fridge for up to 5 days.
- → Can I prepare the vegetables in advance?
Yes, roasted vegetables can be made ahead and stored in the refrigerator. Reheat in the oven or microwave before assembling the bowls.