Hearty bowls featuring grains, global sauces, roasted vegetables, and protein, finished with fresh vibrant toppings.
# Ingredients:
→ 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)
# Instructions:
01 - Preheat the oven to 425°F (220°C) to ensure even roasting of vegetables and chickpeas.
02 - Rinse brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan. Bring to a boil, reduce to low heat, cover, and cook until tender—approximately 20–25 minutes for rice and 15 minutes for quinoa. Fluff the grains with a fork.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Arrange evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread onto a separate baking sheet and roast for 15–20 minutes until chickpeas are crisp and lightly browned.
05 - Melt unsalted or vegan butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until the mixture is smooth and emulsified.
06 - Whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil in a bowl until fully blended.
07 - Divide the cooked grains evenly among four serving bowls. Top each with roasted vegetables and crispy chickpeas. Generously drizzle with either or both prepared sauces. Garnish with sliced green onions, toasted sesame seeds, and optionally pickled red onions.
