Save to Pinterest Bold Sauce Drizzle Bowls are colorful, customizable grain bowls designed to bring global flavors to your dinner table with quick, satisfying recipes.
I first tried these bowls when looking to add more bold flavors to weeknight meals. The variety of textures and punchy sauces keeps dinner interesting every time.
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 + 1 tbsp (for chickpeas)
- Salt: 1/2 tsp + 1/4 tsp (for chickpeas)
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Unsalted butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp (for miso-butter) + 1 tbsp (for gochujang-maple)
- Maple syrup: 2 tsp (for miso-butter) + 1 1/2 tbsp (for gochujang-maple)
- Sesame oil: 1 tsp (for miso-butter) + 2 tsp toasted (for gochujang-maple)
- Gochujang (Korean chili paste): 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Prep Oven:
- Preheat oven to 425°F (220°C).
- Cook Grains:
- Rinse brown rice or quinoa. Combine with water or broth in a saucepan, bring to boil, reduce to simmer, cover, and cook until tender (20 to 25 min for rice, 15 min for quinoa). Fluff with fork.
- Roast Vegetables:
- Toss broccoli, sweet potato, and bell pepper with olive oil, salt, and black pepper on baking sheet. Roast for 25 to 30 min, flipping halfway, until golden and tender.
- Prepare Chickpeas:
- Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on separate baking sheet and roast for 15 to 20 min until crisp.
- Miso-Butter Sauce:
- Melt butter in small saucepan over low heat. Whisk in miso paste, rice vinegar, maple syrup, and sesame oil until smooth.
- Gochujang-Maple Sauce:
- In bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and sesame oil until fully combined.
- Assemble Bowls:
- Divide cooked grains among bowls. Top with roasted vegetables and chickpeas. Drizzle with sauces. Garnish with green onions, sesame seeds, and pickled onions as desired.
Save to Pinterest We love serving these bowls family-style and letting everyone customize their toppings and sauces around the table.
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 labels for allergies.
Nutritional Information (per serving)
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g
Save to Pinterest These bowls are a delicious way to explore new flavors while keeping meal prep easy. Enjoy mixing and matching sauces!
Common Recipe Questions
- → Can I use other grains besides brown rice or quinoa?
Yes, you can substitute other grains like farro, barley, or cauliflower rice for a different base.
- → How do I make the sauces vegan?
Replace regular butter with vegan butter in the miso-butter sauce; all other ingredients are naturally vegan.
- → Can the sauces be made ahead?
Both miso-butter and gochujang-maple sauces keep well in the refrigerator for up to five days.
- → What proteins work as alternatives to chickpeas?
Tofu, tempeh, or grilled chicken are great protein options you can use in place of chickpeas.
- → Are the bowls gluten-free?
Use tamari or gluten-free soy sauce and check gochujang labels for a gluten-free version.
- → How spicy are these bowls?
The gochujang-maple sauce adds mild heat; adjust with more or less gochujang to suit your taste.