# 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:
01 - Set oven to 425°F and allow to fully preheat before roasting.
02 - Rinse brown rice or quinoa thoroughly. Combine with water or vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and cook until grains are tender; approximately 20–25 minutes for rice, 15 minutes for quinoa. Fluff grains with a fork once fully cooked.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper in olive oil, salt, and black pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 25–30 minutes, turning vegetables halfway through baking, until golden brown and tender.
04 - In a mixing bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Arrange on a separate baking sheet and roast for 15–20 minutes, shaking once to promote even crisping.
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 fully emulsified and smooth. Keep sauce warm until serving.
06 - In a bowl, combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Whisk together until thoroughly blended and silky.
07 - Distribute cooked grains among four bowls. Layer with roasted vegetables and crisp chickpeas. Drizzle generously with desired sauce(s). Top with sliced green onions, toasted sesame seeds, and pickled red onions if using.
