Save Bold Sauce Drizzle Bowls brighten your dinner table with grain bowls layered in vibrant, globally inspired sauces such as miso-butter and gochujang-maple. These customizable meals come together easily with roasted vegetables and hearty protein for a nourishing main dish packed with flavor.
I started making these sauce drizzle bowls to liven up weeknight meals, and they quickly became a favorite. Everyone loves being able to build their own bowl, and the bold sauces keep things interesting each time.
Ingredients
- Brown rice or quinoa: 1 cup, uncooked (choose your favorite)
- Water or vegetable broth: 2 cups, for cooking grains
- Broccoli florets: 2 cups, cut into bite-sized pieces
- Sweet potato: 1 large, diced
- Red bell pepper: 1, sliced
- Olive oil: 2 tbsp for vegetables, 1 tbsp for chickpeas
- Salt: 1/2 tsp for vegetables, 1/4 tsp for chickpeas
- Black pepper: 1/4 tsp, for vegetables
- Chickpeas: 15 oz can, drained and rinsed
- Smoked paprika: 1/2 tsp, for chickpeas
- Garlic powder: 1/2 tsp, for chickpeas
- Unsalted butter or vegan butter: 2 tbsp, for miso-butter sauce
- White miso paste: 1 tbsp, for miso-butter sauce
- Rice vinegar: 1 tbsp for miso-butter, 1 tbsp for gochujang-maple
- Maple syrup: 2 tsp for miso-butter, 1 1/2 tbsp for gochujang-maple
- Sesame oil: 1 tsp for miso-butter, 2 tsp toasted for gochujang-maple
- Gochujang: 2 tbsp, Korean chili paste
- Soy sauce: 1 tbsp, for gochujang-maple sauce
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions: 1/2 cup, optional for garnish
Instructions
- Prep Oven:
- Preheat the oven to 425°F (220°C).
- Cook Grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, reduce heat, cover, and cook until tender (about 20 to 25 minutes for rice, 15 minutes for quinoa). Fluff with a fork.
- Roast Vegetables:
- Toss broccoli, sweet potato, and bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until golden and tender.
- Roast Chickpeas:
- Toss chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. Spread on a separate baking sheet and roast for 15 to 20 minutes until crisp.
- 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.
- Gochujang-Maple Sauce:
- In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted 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 These bowls became a fun dinner tradition in our home, especially on busy nights when everyone wants something different. Watching my kids pick their favorite grain, veggie, and sauce combos adds a playful touch to family meals.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, and cutting board make everything easy to prep and assemble.
Allergen Information
Contains soy (miso, soy sauce, gochujang), gluten (soy sauce, gochujang), and milk (butter). Use tamari and vegan butter for gluten-free and dairy-free versions. Always check labels for allergen safety.
Nutritional Information
Per serving: Calories 420, Fat 13g, Carbohydrates 65g, Protein 13g. Nutrition may vary with your chosen grain or protein option.
Save Experiment and make these bowls your own by trying new sauces or topping ideas. They're simple to build, nourishing, and perfect for meal prep all week.
Common Questions
- → What grains work best for these bowls?
Brown rice and quinoa are excellent bases, but you can use farro, barley, or any preferred grain.
- → Can I substitute other vegetables?
Yes, use favorites like cauliflower, carrots, zucchini, or mushrooms to personalize each bowl.
- → Are these bowls suitable for vegan diets?
Use vegan butter and choose plant-based protein options like tofu or tempeh to keep them vegan.
- → How is the gochujang-maple sauce made?
Mix gochujang, maple syrup, soy sauce, rice vinegar, and sesame oil until smooth and combined.
- → How can I add more protein?
Add cooked tofu, tempeh, edamame, or grilled chicken for extra protein variety.
- → Is the dish gluten-free?
It can be made gluten-free by using tamari or gluten-free soy sauce and checking gochujang labels.
- → How should leftovers be stored?
Store sauces in the fridge up to 5 days and keep assembled components separate for best freshness.