Pin 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 tried grain bowls on a busy weeknight and loved how everyone could build their own bowl with the ingredients and sauces they liked most.
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 the 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.
Pin Preparing this bowl with my family has become a favorite activity and everyone enjoys decorating their dish with extra toppings and sauces.
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 if needed). Always verify ingredient labels if you have allergies.
Nutritional Information
Calories: 420 Total Fat: 13 g Carbohydrates: 65 g Protein: 13 g (per serving)
Pin These grain bowls offer bold flavor and endless variety for lunches or fun dinners. Enjoy mixing and matching your favorite sauces and toppings!
Recipe Q&A
- → Can I use other grains besides rice or quinoa?
Absolutely! Try farro, bulgur, or cauliflower rice for variety and adjusted cooking times.
- → How do I make the dish vegan?
Simply use vegan butter for the miso-butter sauce and ensure all sauces and toppings use plant-based versions.
- → What proteins work well as substitutes?
Tofu, tempeh, or grilled chicken are great options. Adapt seasonings to match your chosen protein.
- → How spicy are the sauces?
Miso-butter is mild and savory, while gochujang-maple delivers a spicy, sweet kick. Adjust gochujang for heat preference.
- → Can I prepare ingredients ahead of time?
Yes. Cook grains, roast veggies, and make sauces in advance. Store separately and assemble bowls just before serving.
- → How do I make the dish gluten-free?
Use gluten-free soy sauce or tamari and check gochujang labels for gluten-free certification.
