Pin Recipe Vibrant grain bowls featuring bold, globally inspired sauces like miso-butter and gochujang-maple, paired with roasted vegetables and protein for a satisfying, customizable meal.
I first made these drizzle bowls when I was craving something colorful and hearty but also wanted big flavor in every bite. Mixing crispy chickpeas, creamy miso-butter, and that punchy gochujang maple makes this a meal I turn to for busy weeknights or casual dinners with friends.
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 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 to a simmer, cover, and cook until tender (about 20–25 minutes for rice, 15 minutes for quinoa). Fluff with a fork.
- Roast 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 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 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 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.
Pin Recipe Our family loves to pass around the sauces at the table so everyone can dress up their bowls just the way they like. It turns dinner into a fun, colorful DIY experience everyone enjoys.
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 as 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 (per serving)
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g
Pin Recipe Drizzle generously, mix to your liking, and enjoy a bowlful of bold flavor at home tonight.
Recipe FAQs
- → What grains work best for these bowls?
Brown rice and quinoa are both excellent options. You can substitute with farro, barley, or other whole grains as desired.
- → How do I make the miso-butter sauce vegan?
Simply use your favorite plant-based butter in place of dairy butter to keep the sauce vegan-friendly.
- → Can the sauces be prepared ahead?
Yes, both sauces can be made in advance and refrigerated for up to five days. Stir well before serving.
- → What alternative proteins can I use?
Feel free to swap chickpeas for tofu, tempeh, or even grilled chicken for added variety.
- → How do I adjust for gluten-free or soy-free diets?
Use gluten-free tamari instead of soy sauce and confirm your gochujang and miso are safe for your needs. Always check labels.
- → What garnishes add extra flavor or texture?
Green onions, sesame seeds, fresh herbs, kimchi, and pickled onions all add vibrant flavors and crunch to your bowl.