# What You'll Need:
→ 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)
# Step-by-Step:
01 - Set the oven to 425°F (220°C) and allow it to preheat fully.
02 - Rinse the brown rice or quinoa and combine with water or vegetable broth in a saucepan. Bring to a boil over medium heat, reduce to a simmer, cover securely, and cook until the grains are tender—approximately 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff with a fork after cooking.
03 - In a mixing bowl, 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 in the oven for 25 to 30 minutes, flipping halfway for even browning, until the vegetables are golden and fork-tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt in a mixing bowl. Spread the mixture onto a separate baking sheet and roast for 15 to 20 minutes until chickpeas are crisp and lightly browned.
05 - In a small saucepan over low heat, melt unsalted butter or vegan butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until the sauce is smooth and fully emulsified.
06 - Whisk gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil together in a bowl until well combined and glossy.
07 - Divide the cooked grains evenly among four individual bowls. Layer with roasted vegetables and crispy chickpeas. Generously drizzle with your chosen sauce or both. Finish with green onions, toasted sesame seeds, and pickled red onions as desired.
