Description

These Bold Sauce Drizzle Bowls feature a vibrant mix of roasted vegetables and crispy chickpeas served over fluffy brown rice or quinoa. Enhanced with a rich miso-butter sauce and a spicy-sweet gochujang-maple drizzle, this wholesome and flavorful dish is perfect for a nutritious, satisfying meal.

Ingredients

Scale

Grains

1 cup uncooked brown rice or quinoa
2 cups water or vegetable broth

Vegetables

2 cups broccoli florets
1 large sweet potato, diced
1 red bell pepper, sliced

Roasting & Seasoning

2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Roasted Chickpeas

1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt

Miso-Butter Sauce

2 tablespoons unsalted butter or vegan butter
1 tablespoon white miso paste
1 tablespoon rice vinegar
2 teaspoons maple syrup
1 teaspoon sesame oil

Gochujang-Maple Sauce

2 tablespoons gochujang (Korean chili paste)
1 1/2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil

Garnishes

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
1/2 cup pickled red onions (optional)

Instructions

Preheat Oven: Set your oven to 425°F (220°C) to ensure a perfect roast for the vegetables and chickpeas.
Cook Grains: Rinse the brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until tender—about 20 to 25 minutes for brown rice, or 15 minutes for quinoa. Once cooked, fluff with a fork and set aside.
Roast Vegetables: On a baking sheet, toss the broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Spread them in an even single layer. Roast for 25 to 30 minutes, turning halfway through, until the veggies are golden and tender.
Prepare Chickpeas: In a mixing bowl, combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread the chickpeas evenly on a separate baking sheet and roast for 15 to 20 minutes, or until crisp and slightly browned.
Make Miso-Butter Sauce: Melt the unsalted or vegan butter in a small saucepan over low heat. Whisk in the white miso paste, rice vinegar, maple syrup, and sesame oil until the sauce is smooth and fully emulsified.
Prepare Gochujang-Maple Sauce: In a bowl, mix together the gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Whisk until the sauce is evenly combined and smooth.
Assemble Bowls: Divide the cooked grains evenly among four bowls. Top each bowl with the roasted vegetables and crispy chickpeas. Drizzle with one or both of the prepared sauces according to your taste. Garnish with thinly sliced green onions, toasted sesame seeds, and optional pickled red onions. Serve immediately and enjoy!

Notes

You can substitute brown rice with quinoa for a lighter grain option.
For a vegan version, ensure to use vegan butter.
Adjust the amount of gochujang in the sauce based on your preferred spice level.
Pickled red onions add a tangy contrast but can be omitted if unavailable.
Leftover grains and roasted veggies can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting
Cuisine: Korean-inspired Fusion

Keywords: roasted vegetable bowl, chickpea bowl, miso butter sauce, gochujang sauce, Korean-inspired recipes, healthy bowls, quinoa bowl, brown rice bowl, vegetarian meal