Bold Sauce Drizzle Bowls (Print version)
Grain bowls with bold sauces, roasted vegetables, chickpeas, and flavorful toppings for a customizable meal.
# What You Need:
→ 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)
# How to Make:
01 - Set oven temperature to 425°F (220°C) and allow to preheat.
02 - Rinse brown rice or quinoa thoroughly. In a medium saucepan, combine with water or vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and cook until grains are tender—approximately 20–25 minutes for rice or 15 minutes for quinoa. Fluff with fork to separate grains.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Spread evenly. Roast for 25–30 minutes, flipping vegetables halfway, until golden brown and tender.
04 - In a bowl, combine chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread chickpeas on a separate baking sheet in a single layer. Roast for 15–20 minutes until crispy and lightly browned.
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 sauce is smooth and fully incorporated.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until glossy and combined.
07 - Divide cooked grains evenly among four serving bowls. Top each bowl with roasted vegetables and crispy chickpeas. Generously drizzle with one or both sauces. Garnish with sliced green onions, toasted sesame seeds, and pickled red onions if desired.
# Expert tips:
01 -
- Flavors from around the world in every bowl
- Customizable for dietary needs and preferences
02 -
- For a vegan bowl, substitute vegan butter in the miso–butter sauce.
- Use tamari and verify gochujang if gluten–free is needed.
03 -
- Make extra sauce to keep on hand for lunches throughout the week.
- Switch up the veggies and proteins to keep it exciting and seasonal.