Bold Sauce Drizzle Bowls (Printable Version)
Customizable grain bowls with global sauces, roasted vegetables, and protein make a satisfying, colorful meal.
# What You'll Need:
→ 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)
# Steps to Follow:
01 - Preheat oven to 425°F (220°C).
02 - Rinse brown rice or quinoa. In a saucepan, combine with water or vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook until tender—about 20–25 minutes for rice, 15 minutes for quinoa. Fluff grains with a fork.
03 - On a baking sheet, toss broccoli, sweet potato, and bell pepper with olive oil, salt, and black pepper. Roast for 25–30 minutes, flipping halfway, until golden and tender.
04 - Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt in a mixing bowl. Spread onto a separate baking sheet. Roast for 15–20 minutes until crisp and lightly browned.
05 - Melt butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until smooth and emulsified.
06 - In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until fully mixed.
07 - Arrange cooked grains in four bowls. Top with roasted vegetables and chickpeas. Drizzle with miso-butter and/or gochujang-maple sauce. Garnish with green onions, toasted sesame seeds, and pickled red onions if desired.
# Additional Tips::
01 -
- Globally inspired sauces elevate simple grains and veggies
- Easily adaptable for different diets and preferences
02 -
- For gluten-free, use tamari and check gochujang labels
- Leftover sauces stay fresh refrigerated up to 5 days
03 -
- Switch up veggies and proteins for seasonal variety
- Serve with kimchi or fresh herbs for vibrant flavor