Save Vibrant grain bowls featuring bold, globally inspired sauces like miso-butter and gochujang-maple, paired with roasted vegetables and protein for a satisfying, customizable meal. This fusion dish is perfect for anyone craving a flavor-packed bite that delivers both comfort and creativity.
I first tried a sauce drizzle bowl at a local food hall on a chilly evening. The layers of grains, warm roasted vegetables, and the sweet-spicy gochujang maple sauce made the experience memorable and sparked my interest in creating endless flavor combinations at home.
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 plus 1 tbsp separated
- Salt: 1/2 tsp plus 1/4 tsp divided
- 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: 2 tbsp (or vegan butter)
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp plus 1 tbsp divided
- Maple syrup: 2 tsp for miso-butter sauce, 1 1/2 tbsp for gochujang-maple sauce
- Sesame oil: 1 tsp for miso-butter sauce, 2 tsp toasted for gochujang-maple sauce
- Gochujang: 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions: 1/2 cup, optional
Instructions
- Preheat Oven:
- Set your oven to 425°F (220°C) for roasting.
- Cook the grains:
- Rinse brown rice or quinoa, combine with water or broth in a saucepan, bring to a boil, reduce to a simmer, cover, and cook until tender (about 20 25 minutes for rice, 15 minutes for quinoa). Fluff with a fork when done.
- Roast the vegetables:
- Toss broccoli, sweet potato, and bell pepper with 2 tbsp olive oil, 1/2 tsp 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 1 tbsp olive oil, smoked paprika, garlic powder, and 1/4 tsp 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 on low heat. Whisk in miso paste, 1 tbsp rice vinegar, 2 tsp maple syrup, and 1 tsp sesame oil until smooth.
- Make the gochujang-maple sauce:
- In a bowl, whisk together gochujang, 1 1/2 tbsp maple syrup, soy sauce, 1 tbsp rice vinegar, and 2 tsp toasted sesame oil until well combined.
- Assemble bowls:
- Divide cooked grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle with one or both sauces, then garnish with green onions, sesame seeds, and pickled red onions if using.
Save Our family loves creating DIY grain bowls for dinner, letting everyone drizzle their favorite sauce combination. These bowls are a fun way to get kids excited about eating vegetables and exploring new flavors together.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy in miso, soy sauce, gochujang, gluten in some sauces, and milk in regular butter. Substitute as needed for dietary needs and always verify ingredients for allergies.
Nutritional Information
Per serving: Calories 420, Total Fat 13 g, Carbohydrates 65 g, Protein 13 g
Save Try these bold sauce drizzle bowls for a dinner that brings global flavor and family fun to your table. Use leftovers for easy lunch bowls throughout the week.
Recipe FAQ
- → How can I make these bowls vegan?
Simply substitute vegan butter for regular butter in the miso-butter sauce and choose plant-based proteins like tofu or tempeh.
- → Can I use other grains instead of rice or quinoa?
Absolutely. Try farro, bulgur, or cauliflower rice for variety and adjust cooking times accordingly.
- → Are the sauces spicy?
The gochujang-maple sauce offers mild heat balanced by sweetness. Adjust gochujang quantity for desired spice level.
- → How long do the sauces keep?
Store leftover sauces in airtight containers in the refrigerator for up to five days.
- → What proteins can I use besides chickpeas?
Swap in baked tofu, tempeh, grilled chicken, or shrimp—choose your favorite protein to suit any dietary preference.
- → Can I customize the vegetables?
Of course! Use seasonal or favorite vegetables—try roasted carrots, zucchini, or mushrooms for extra color.