Pin It Bold Sauce Drizzle Bowls deliver vibrant flavor with customizable grain bases, roasted vegetables, and global-inspired sauces that create a satisfying meal for any palate.
I discovered these drizzle bowls while seeking inspiration for healthy weeknight dinners, and now they're a staple in my kitchen because everyone can build their favorite combo.
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 (for veggies) + 1 tbsp (for chickpeas)
- Salt: 1/2 tsp (for veggies) + 1/4 tsp (for chickpeas)
- Black pepper: 1/4 tsp (for veggies)
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Smoked paprika: 1/2 tsp (for chickpeas)
- Garlic powder: 1/2 tsp (for chickpeas)
- Unsalted butter (or vegan): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp (miso-butter) + 1 tbsp (gochujang-maple)
- Maple syrup: 2 tsp (miso-butter) + 1 1/2 tbsp (gochujang-maple)
- Sesame oil: 1 tsp (miso-butter) + 2 tsp (gochujang-maple)
- Gochujang: 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Preheat Oven:
- Set oven to 425°F (220°C).
- Cook Grains:
- Rinse rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, cover, reduce to simmer, and cook until tender (20–25 min for rice, 15 min for quinoa). Fluff with fork.
- Roast Vegetables:
- Toss broccoli, sweet potato, and bell pepper with olive oil, salt, black pepper; spread on baking sheet and roast 25–30 min, flipping halfway, until golden and tender.
- Prepare Chickpeas:
- Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt; spread on separate baking sheet and roast 15–20 min until crisp.
- Miso-Butter Sauce:
- Melt butter in saucepan over low heat. Whisk in miso, rice vinegar, maple syrup, sesame oil until smooth.
- Gochujang-Maple Sauce:
- In bowl, whisk gochujang, maple syrup, soy sauce, rice vinegar, sesame oil until combined.
- Assemble Bowls:
- Divide cooked grains among four bowls. Top with roasted veggies and chickpeas. Drizzle with sauces. Garnish with green onions, sesame seeds, and pickled onions.
Pin It These bowls are a hit at family gatherings because everyone loves customizing with their favorite veggies and sauces, and even picky eaters enjoy choosing toppings.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy, gluten, and milk unless using substitutions. For gluten-free, use tamari and gluten-free gochujang.
Nutritional Information
Per serving: 420 calories, 13 g fat, 65 g carbs, 13 g protein.
Pin It Get creative with grains and proteins for endless combinations. These bowls are a flavorful base for any occasion.
Recipe Questions & Answers
- → What grains work best for these bowls?
Brown rice and quinoa are recommended for their texture and nutrition, but other grains like farro or barley can work.
- → How can I make these bowls vegan?
Swap the butter in the miso-butter sauce for vegan butter and use plant-based protein options such as tofu or tempeh.
- → Can I use different vegetables?
Absolutely! Mix in favorites like zucchini, cauliflower, or carrots for added flavor and variety.
- → Are the sauces spicy?
The gochujang-maple sauce offers mild heat, while the miso-butter sauce is savory and mellow. Adjust spice levels to taste.
- → How should I store leftover sauces?
Keep sauces in airtight containers in the refrigerator for up to five days. Stir well before each use.
- → What toppings add extra flavor?
Garnish with green onions, sesame seeds, pickled red onions, kimchi, or fresh herbs for a flavor boost.