Pin Vibrant grain bowls featuring bold, globally inspired sauces such as miso-butter and gochujang-maple, paired with roasted vegetables and protein for a satisfying, customizable meal. Perfect for a nourishing lunch or weeknight dinner, these bowls deliver a flavor-packed experience in every bite.
I first tried grain bowls when searching for a quick dinner that didn&t sacrifice flavor, and these sauce combinations have turned them into a household favorite. The miso-butter and gochujang-maple sauces bring a unique twist, making each bowl feel special.
Ingredients
- Grains: 1 cup brown rice or quinoa, uncooked / 2 cups water or vegetable broth
- Roasted Vegetables: 2 cups broccoli florets / 1 large sweet potato, diced / 1 red bell pepper, sliced / 2 tbsp olive oil / 1/2 tsp salt / 1/4 tsp black pepper
- Protein: 1 (15 oz) can chickpeas, drained and rinsed / 1 tbsp olive oil / 1/2 tsp smoked paprika / 1/2 tsp garlic powder / 1/4 tsp salt
- Miso-Butter Sauce: 2 tbsp unsalted butter (or vegan butter) / 1 tbsp white miso paste / 1 tbsp rice vinegar / 2 tsp maple syrup / 1 tsp sesame oil
- Gochujang-Maple Sauce: 2 tbsp gochujang (Korean chili paste) / 1 1/2 tbsp maple syrup / 1 tbsp soy sauce / 1 tbsp rice vinegar / 2 tsp toasted sesame oil
- Toppings: 2 green onions, thinly sliced / 1 tbsp toasted sesame seeds / 1/2 cup pickled red onions (optional)
Instructions
- Prepare for roasting:
- Preheat the oven to 425°F (220°C).
- Cook the grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook until tender. Fluff with a fork after cooking.
- Roast the 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 the 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 the 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 the 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.
Pin These bowls are a go-to option for family nights when everyone wants something a little different. The flexibility in toppings and sauces always sparks fun conversations and creativity at our dinner 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 and gluten-free sauces as needed. Always check labels for allergens.
Nutritional Information
Per serving: Calories 420, Total Fat 13 g, Carbohydrates 65 g, Protein 13 g.
Pin Drizzle, garnish, and serve right away for the most vibrant flavor. These bowls are even delicious as a next-day lunch.
Recipe Q&A
- → What grains work best for these bowls?
Brown rice and quinoa are ideal, but other grains like farro or millet also work well for texture and nutrition.
- → Can I substitute the protein option?
Absolutely. Tofu, tempeh, grilled chicken, or edamame make tasty swaps depending on dietary preferences.
- → How spicy is the gochujang-maple sauce?
Gochujang adds a moderate heat balanced by maple syrup. Adjust quantities for milder or bolder spice levels.
- → Are these bowls easy to make vegan and gluten-free?
Use vegan butter in the sauce and gluten-free soy sauce. Check gochujang labels for gluten-free certification.
- → How should leftovers be stored?
Keep leftover sauces sealed in the fridge for up to 5 days. Store bowl components separately for best freshness.