Pin Vibrant grain bowls featuring bold globally inspired sauces such as miso&butter and gochujang&maple are paired with roasted vegetables and protein for a satisfying customizable meal. Enjoy colorful layers bursting with flavor that make dinner exciting and fresh.
I first started making sauce drizzle bowls to use up leftover vegetables and grains and quickly discovered how much the sauce brings everything together. Mixing and matching sauces makes each bowl new and interesting every time.
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
- Salt: 1/2 tsp (plus 1/4 tsp for chickpeas)
- 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 or vegan butter: 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 2 tbsp (1 tbsp for gochujang sauce 1 tbsp for miso sauce)
- Maple syrup: 3 1/2 tsp (2 tsp for miso sauce 1 1/2 tbsp for gochujang sauce)
- Sesame oil: 3 tsp (1 tsp for miso sauce 2 tsp for gochujang sauce)
- Gochujang: 2 tbsp
- Soy sauce: 1 tbsp
- Toasted sesame seeds: 1 tbsp
- Green onions: 2 thinly sliced
- Pickled red onions (optional): 1/2 cup
Instructions
- Prepare the Oven:
- Preheat oven to 425°F (220°C).
- Cook Grains:
- Rinse rice or quinoa and combine with water or broth in saucepan. Bring to boil reduce to simmer cover and cook until tender (20 to 25 minutes for rice 15 minutes for quinoa). Fluff with fork.
- Roast Vegetables:
- Toss broccoli sweet potato and bell pepper with olive oil salt and black pepper on baking sheet. Roast for 25 to 30 minutes flipping once until golden and tender.
- Roast Chickpeas:
- Toss drained chickpeas with olive oil smoked paprika garlic powder and salt. Spread on another baking sheet roast for 15 to 20 minutes until crisp.
- Miso&Butter Sauce:
- Melt butter in a small saucepan over low heat. Whisk in miso rice vinegar maple syrup and sesame oil until smooth.
- Gochujang&Maple Sauce:
- In bowl whisk together gochujang maple syrup soy sauce rice vinegar and sesame oil until 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.
Pin 
These bowls are a family favorite for meal prep nights. Everyone gets to choose their own toppings which makes dinner more fun especially for kids.
Required Tools
Saucepan with lid baking sheets mixing bowls whisk chefs knife cutting board
Allergen Information
Contains soy (miso soy sauce gochujang) gluten (soy sauce gochujang) and milk (butter). Use vegan butter and gluten&free soy sauce for dietary needs and always check ingredient labels if you have allergies.
Nutritional Information
Per serving: 420 calories 13 g total fat 65 g carbohydrates 13 g protein.
Pin Drizzle bowl leftovers taste even better the next day and can be easily packed for lunch. Try doubling the sauces so you always have extra on hand.
Recipe Questions & Answers
- → Can I substitute quinoa for brown rice?
Yes, both grains work well in these bowls. Quinoa cooks faster and provides a light, nutty flavor, while brown rice adds heartiness.
- → How can I make this vegan?
Simply swap unsalted butter with vegan butter in the miso-butter sauce and check labels for vegan-friendly ingredients in gochujang.
- → What proteins can I use besides chickpeas?
Tofu, tempeh, or grilled chicken are excellent alternatives. Adjust seasoning and roasting times for your chosen protein.
- → How long do leftover sauces keep?
Stored in an airtight container in the fridge, both miso-butter and gochujang-maple sauces will stay fresh for up to five days.
- → Is this dish gluten-free?
Use gluten-free soy sauce (tamari) and ensure gochujang is certified gluten-free to avoid gluten in the final meal.