Save Vibrant grain bowls featuring bold, globally inspired sauces create a customizable, satisfying meal. With roasted vegetables and protein, these bowls offer a tasty way to enjoy a fusion of flavors in an easy dinner format.
I first tried making sauce bowls on a busy weeknight, experimenting with different world-inspired flavors. These have now become a go-to for creative vegetarian meals that the whole family asks for.
Ingredients
- Grains: 1 cup brown rice or quinoa, uncooked, and 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 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 Putting together these bowls is a favorite family activity. Everyone loves choosing their own sauces and toppings, making mealtime both fun and personalized.
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 vegan butter and gluten-free soy sauce if needed. Always verify ingredient labels.
Nutritional Information
Calories: 420. Total Fat: 13 g. Carbohydrates: 65 g. Protein: 13 g.
Save The bold sauce drizzle bowls combine ease and versatility for a crowd-pleasing dinner. Try both sauces side by side for a true flavor adventure.
Recipe Guide
- → Can I substitute different grains?
Absolutely. Try white rice, farro, or couscous for varied textures and flavors in your bowls.
- → How do I make this vegan?
Simply use vegan butter in the miso-butter sauce and ensure all sauces and ingredients are plant-based.
- → Which vegetables work best for roasting?
Broccoli, sweet potato, and bell pepper add great flavor, but cauliflower, carrots, or zucchini are also delicious.
- → How long can I store the sauces?
Leftover sauces keep well in the refrigerator for up to 5 days in an airtight container.
- → Can I add other proteins?
Grilled tofu, tempeh, or chicken can be added for extra protein and variety to the grain bowls.
- → Is this dish gluten-free?
Use tamari or gluten-free soy sauce and check gochujang labels for a gluten-free option.