# Components:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
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
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)
# Directions:
01 - Set oven temperature to 425°F (220°C) and allow to fully preheat.
02 - Rinse brown rice or quinoa. In a saucepan, combine with water or broth. Bring to a boil, reduce heat, cover, and simmer until grains are tender—about 20–25 minutes for rice or 15 minutes for quinoa. Fluff gently with a fork.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Spread mixture onto a baking sheet. Roast for 25–30 minutes, flipping halfway through, until vegetables are golden and tender.
04 - Combine chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a separate baking sheet. Roast at 425°F (220°C) for 15–20 minutes until crisp.
05 - Melt butter or vegan butter in a small saucepan over low heat. Whisk in 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 homogenous.
07 - Divide cooked grains into four bowls. Add roasted vegetables and crisp chickpeas. Drizzle with one or both sauces. Garnish each bowl with green onions, sesame seeds, and optional pickled red onions.
