Customize vibrant bowl meals with roasted vegetables, grains, bold sauces, and protein. Easy and flavorful fusion option.
# Components:
→ 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 can (15 ounces) 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)
# Directions:
01 - Set the oven to 425°F (220°C) to ensure optimal roasting conditions for the vegetables.
02 - Rinse brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook until grains are tender—approximately 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff cooked grains with a fork upon completion.
03 - On a baking sheet, distribute broccoli florets, diced sweet potato, and sliced bell pepper. Toss with olive oil, salt, and black pepper. Roast for 25 to 30 minutes, turning vegetables halfway through, until caramelized and tender.
04 - In a mixing bowl, combine chickpeas with olive oil, smoked paprika, garlic powder, and salt. Transfer to a separate baking sheet and roast for 15 to 20 minutes until crisp.
05 - Gently melt unsalted butter or vegan butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until smooth and emulsified.
06 - Combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil in a bowl; whisk until homogeneous.
07 - Portion cooked grains evenly into four serving bowls. Top each bowl with roasted vegetables and chickpeas. Generously drizzle with one or both sauces. Finish with sliced green onions, toasted sesame seeds, and pickled red onions if desired.
