Save 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 made these Bold Sauce Drizzle Bowls for a weeknight dinner when I wanted something comforting and nourishing but still exciting. Mixing and matching sauces made each bite feel new and special.
Ingredients
- Brown rice or quinoa: 1 cup, uncooked
- Water or vegetable broth: 2 cups
- Broccoli florets: 2 cups
- Sweet potato: 1 large, diced
- Red bell pepper: 1, sliced
- Olive oil: 2 tbsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Olive oil (for chickpeas): 1 tbsp
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Salt (for chickpeas): 1/4 tsp
- Unsalted butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar (miso-butter sauce): 1 tbsp
- Maple syrup (miso-butter sauce): 2 tsp
- Sesame oil (miso-butter sauce): 1 tsp
- Gochujang: 2 tbsp
- Maple syrup (gochujang-maple sauce): 1 1/2 tbsp
- Soy sauce: 1 tbsp
- Rice vinegar (gochujang-maple sauce): 1 tbsp
- Toasted sesame oil (gochujang-maple sauce): 2 tsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Prep Oven:
- Preheat the oven to 425°F (220°C).
- Cook Grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, reduce heat to a simmer, cover, and cook until tender (about 20–25 minutes for rice, 15 minutes for quinoa). Fluff with a fork.
- Roast 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 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 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 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 My family loves making their own drizzle combinations—even picky eaters get excited to choose their favorite bowl toppings and sauces together.
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). Use vegan butter and tamari for dairy-free and gluten-free options.
Nutritional Information
Per serving: 420 calories, 13 g total fat, 65 g carbohydrates, 13 g protein
Save A final sprinkle of fresh herbs or kimchi at the table makes these bowls even livelier for everyone. Enjoy experimenting with sauce combinations and toppings each time you make it.
Recipe Questions & Answers
- → How do I make the grains tender and flavorful?
Cook rice or quinoa in vegetable broth for extra flavor. Simmer covered until grains are tender, then fluff with a fork.
- → What proteins can I use besides chickpeas?
Tofu, tempeh, or grilled chicken work well. Season or marinate before roasting for added taste.
- → Are the sauces adjustable for heat?
Yes. Adjust gochujang and chili paste amounts for preferred spice level, or use sweeteners to mellow heat.
- → Can I make this vegan or gluten-free?
Swap in vegan butter for the sauce and use tamari or gluten-free soy sauce. Always check ingredient labels.
- → How can I store leftovers?
Store grains, veggies, and sauces separately in airtight containers. Refrigerate sauces for up to five days.