Globally inspired bowls with rich sauces, grains, roasted vegetables, and protein for a flavorful, flexible main dish.
# Ingredient List:
→ 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:
01 - Set oven temperature to 425°F (220°C) to ensure optimal roasting conditions.
02 - Rinse rice or quinoa thoroughly and combine with water or vegetable broth in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and cook until grains are tender. Rice requires 20–25 minutes, quinoa 15 minutes. Fluff when done.
03 - Toss broccoli florets, diced sweet potato, and sliced bell pepper with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, rotating halfway through for uniform golden color.
04 - Mix drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Arrange on a separate baking sheet; roast for 15–20 minutes, shaking pan halfway, until chickpeas are crisp.
05 - Melt butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until sauce is smooth, glossy, and fully emulsified.
06 - Combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil in a mixing bowl. Whisk vigorously until ingredients are fully integrated and sauce is cohesive.
07 - Divide prepared grains among four bowls. Top each serving with roasted vegetables and crisp chickpeas. Drizzle bowls generously with preferred sauces. Finish with green onions, sesame seeds, and optional pickled red onions.
