Dinner

Bold Sauce Drizzle Bowls Recipe

ByJake Silas January 8, 2026January 8, 2026

Introduction

This Bold Sauce Drizzle Bowl combines hearty grains, roasted vegetables, and crispy chickpeas for a satisfying vegetarian meal. Finished with flavorful miso-butter and gochujang-maple sauces, it’s perfect for a nourishing lunch or dinner.

The dish is served in a white bowl with a base layer of light brown cooked rice, topped with four main sections: bright orange roasted sweet potato cubes mixed with small pieces of red bell pepper on one side, golden-brown roasted chickpeas in the center, dark green roasted broccoli florets with a crispy texture on another side, and bright purple pickled onions in the back. All the toppings are drizzled with a creamy beige sauce and sprinkled with green chopped scallions and black and white sesame seeds. The bowl sits on a white marbled surface with a beige cloth napkin beside it, and a wooden board with a small bowl of sauce is partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked brown rice or quinoa
2 cups water or vegetable broth
2 cups broccoli florets
1 large sweet potato, diced
1 red bell pepper, sliced
2 tablespoons olive oil, divided
1/2 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon black pepper
1 (15 ounce) can chickpeas, drained and rinsed
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 tablespoons unsalted butter or vegan butter
1 tablespoon white miso paste
1 tablespoon rice vinegar, plus extra for sauces
2 teaspoons maple syrup, plus 1 1/2 tablespoons
1 teaspoon sesame oil
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
1/2 cup pickled red onions (optional)

Instructions

Preheat the oven: Set the oven to 425°F (220°C) to prepare for roasting vegetables and chickpeas.
Cook the grains: Rinse the brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until tender—about 20-25 minutes for brown rice or 15 minutes for quinoa. Fluff with a fork and set aside.
Roast the vegetables: Toss broccoli florets, diced sweet potato, and sliced red bell pepper with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, turning halfway through until vegetables are golden and tender.
Prepare the chickpeas: In a bowl, mix drained chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, and 1/4 teaspoon salt. Spread evenly on a separate baking sheet and roast for 15-20 minutes until crisp.
Make the miso-butter sauce: Melt butter in a small saucepan over low heat. Whisk in white miso paste, 1 tablespoon rice vinegar, 2 teaspoons maple syrup, and 1 teaspoon sesame oil until smooth and emulsified.
Prepare the gochujang-maple sauce: In a bowl, whisk together gochujang, 1 1/2 tablespoons maple syrup, soy sauce, 1 tablespoon rice vinegar, and toasted sesame oil until combined.
Assemble the bowls: Divide cooked grains among four bowls. Top with roasted vegetables and crispy chickpeas. Drizzle with the miso-butter and/or gochujang-maple sauces to taste. Garnish with green onions, toasted sesame seeds, and pickled red onions if using.

Tips & Variations

Swap brown rice for quinoa if you want a lighter, quicker-cooking grain.
Use vegan butter and tamari sauce to keep this recipe fully plant-based.
Add avocado slices or a handful of fresh herbs for extra creaminess and freshness.
Adjust the amount of gochujang based on your preferred spice level.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep sauces separate if possible to maintain freshness. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to loosen the grains and vegetables.

How to Serve

A white bowl filled with a colorful layered dish starts with a base of light brown rice. On top, there are four main sections: roasted orange sweet potato cubes mixed with small red bell pepper pieces on the left, bright pink pickled onions arranged near the back, golden brown chickpeas in the center, and vibrant green roasted broccoli florets on the right. A creamy light orange sauce is drizzled over the chickpeas and broccoli, sprinkled with black and white sesame seeds and chopped green onion slices. The bowl sits on a white marbled surface with a beige cloth underneath, and a wooden board with a white bowl holding a creamy orange sauce is slightly visible at the top right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned vegetables instead of fresh for this recipe?

While fresh vegetables roast best for flavor and texture, you can use frozen broccoli and bell peppers. Just thaw and pat dry before roasting to achieve better crispness.

Is this recipe gluten-free?

Yes, as long as you use a gluten-free soy sauce alternative like tamari, this recipe is gluten-free.

Jake Silas