# 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)
# Preparation steps:
01 - Set the oven to 425°F (220°C) and allow it to come to temperature.
02 - Rinse the brown rice or quinoa thoroughly. In a medium saucepan, combine the grains with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook until tender—about 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff with a fork when done.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and bell pepper slices with olive oil, salt, and black pepper. Roast in the oven for 25 to 30 minutes, flipping vegetables halfway through, until golden and tender.
04 - Combine chickpeas with olive oil, smoked paprika, garlic powder, and salt in a mixing bowl. Spread on a separate baking sheet and roast for 15 to 20 minutes, stirring occasionally, until crisp and lightly browned.
05 - In a small saucepan over low heat, melt the butter. Add white miso paste, rice vinegar, maple syrup, and sesame oil, whisking continuously until the sauce is smooth and fully blended.
06 - In a small bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until the mixture is smooth and cohesive.
07 - Divide the cooked grains evenly among four serving bowls. Top with roasted vegetables and chickpeas. Drizzle generously with miso-butter sauce, gochujang-maple sauce, or both. Finish with sliced green onions, toasted sesame seeds, and pickled red onions if desired.
