Bold Sauce Drizzle Bowls (Printable)
Grain bowls topped with bold sauces, roasted veggies, and protein, great for easy, flexible, flavorful dinners.
# What You'll Need:
→ 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 (15 ounce) can 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
# Cooking Steps:
01 - Set oven temperature to 425°F (220°C) to ensure vegetables roast evenly.
02 - Rinse brown rice or quinoa thoroughly. Combine grains with water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to a simmer. Cover with lid and cook until grains are tender, about 20 to 25 minutes for brown rice or 15 minutes for quinoa. Fluff grains with a fork following cooking.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, flipping vegetables halfway through roasting, until golden and tender.
04 - In a mixing bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a separate baking sheet. Roast chickpeas in oven for 15 to 20 minutes until golden and crisp.
05 - 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 sauce is silky and smooth.
06 - In a small bowl, whisk gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Continue whisking until mixture is fully combined and smooth.
07 - Divide cooked grains equally among four serving bowls. Top grains with roasted vegetables and crispy chickpeas. Drizzle bowls generously with chosen sauce or both. Garnish with green onions, toasted sesame seeds, and pickled red onions, if desired.
# Expert Tips:
01 -
- Customizable for different diets and flavors
- Great for meal prep and leftovers
02 -
- For vegan bowls, swap in vegan butter for the sauce
- Double the sauces to use as salad dressings or dip for leftovers
03 -
- Roast extra veggies for quick leftovers during the week
- Mix and match sauces for new flavor combinations every time