Pin it Bold Sauce Drizzle Bowls are vibrant grain bowls enhanced with globally inspired sauces like miso-butter and gochujang-maple, paired with roasted vegetables and protein for a satisfying and customizable meal. These bowls are ideal for anyone craving variety and flavor during mealtime.
I first prepared these bowls for a weeknight dinner, looking for an easy and nourishing meal that would please my family's love for different textures and tastes. The sauces brought new excitement to our usual roasted veggie routine.
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
- Preheat Your Oven:
- Heat oven to 425°F (220°C).
- Prepare the Grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, reduce to simmer, cover, and cook until tender (about 20 to 25 minutes for rice, 15 minutes for quinoa). Fluff with a fork.
- Roast the Vegetables:
- Toss broccoli, sweet potato, and bell pepper with olive oil, salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until golden and tender.
- Roast the Chickpeas:
- Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a separate baking sheet and roast for 15 to 20 minutes until crisp.
- Mix 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.
- Whisk 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 with sauces. Garnish with green onions, sesame seeds, and pickled red onions if desired.
Pin it This bowl became a favorite for our Saturday lunches when everyone could build their own with preferred toppings and sauce combos. Sharing the vibrant bowls together sparked fun food curiosity among my kids.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy, gluten (in soy sauce, some gochujang), and milk (butter; can swap vegan butter). Always check ingredient labels for allergens.
Nutritional Information
Per serving: 420 Calories, 13 g Total Fat, 65 g Carbohydrates, 13 g Protein.
Pin it Finish with extra sauce drizzled on top and a sprinkle of sesame seeds for bold flavor and crunch. These bowls are an inviting, nutritious centerpiece to any meal.
Common Questions
- → Can I substitute the grains?
Absolutely! Use brown rice, quinoa, farro, or your favorite grain to personalize each bowl to your tastes.
- → What proteins work well besides chickpeas?
Tofu, tempeh, or grilled chicken make excellent alternatives. Adjust seasonings to complement the sauces you choose.
- → Are these bowls vegan-friendly?
Yes, simply use vegan butter in the miso sauce and select plant-based protein for fulfilling bowls.
- → How do I make the sauces gluten-free?
Use tamari or certified gluten-free soy sauce when preparing gochujang-maple. Check labels for gluten in gochujang.
- → What ingredients add extra crunch or flavor?
Garnish with toasted sesame seeds, pickled onions, or fresh herbs for added texture and a burst of brightness.
- → Can sauces be stored for later?
Leftover sauces keep well in an airtight container in the refrigerator for up to 5 days; stir before serving.