Grains, veggies, and bold sauces combine for a hearty, flavorful bowl. Easily adaptable and packed with taste.
# 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 black pepper
→ Protein
09 - 1 (15 ounce) can 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)
# Method Steps:
01 - Set oven temperature to 425°F (220°C).
02 - Rinse brown rice or quinoa under cold water. Combine with water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until grains are tender. For brown rice, cook 20–25 minutes; for quinoa, 15 minutes. Fluff grains with a fork.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Arrange on a baking sheet and roast for 25–30 minutes, turning once halfway through, until vegetables are golden and tender.
04 - Mix chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a separate baking sheet. Roast for 15–20 minutes until crisp.
05 - Melt unsalted butter or vegan butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until smooth and fully combined.
06 - In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until the mixture is smooth.
07 - Divide the cooked grains evenly between four bowls. Top with roasted vegetables and crispy chickpeas. Generously drizzle with one or both sauces. Garnish with green onions, toasted sesame seeds, and pickled red onions if desired.
