# Ingredients:
→ 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)
# Instructions:
01 - Set oven temperature to 425°F (220°C) and allow to fully preheat.
02 - Rinse brown rice or quinoa thoroughly under cold water. Combine grains with water or vegetable broth in a saucepan. Bring to a boil over medium-high heat, then reduce heat to a low simmer. Cover and cook until grains are tender—20 to 25 minutes for brown rice, 15 minutes for quinoa. Fluff grains gently with a fork when finished.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Spread vegetables evenly on a baking sheet, and roast in the preheated oven for 25 to 30 minutes, flipping them halfway through, until vegetables are golden and tender.
04 - Mix drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Arrange chickpeas on a separate baking sheet in an even layer. Roast for 15 to 20 minutes until chickpeas are golden and crisp.
05 - In a small saucepan over low heat, melt unsalted butter or vegan butter. Add white miso paste, rice vinegar, maple syrup, and sesame oil, whisking continuously until sauce is smooth and fully emulsified.
06 - In a mixing bowl, combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Whisk until all ingredients are fully incorporated and the sauce is glossy.
07 - Divide cooked grains among four serving bowls. Top each with an equal portion of roasted vegetables and crisp chickpeas. Drizzle generously with desired sauce(s). Garnish each portion with sliced green onions, toasted sesame seeds, and pickled red onions if using.
