Bold Sauce Drizzle Bowls (Printable)

Vibrant grain bowls topped with bold sauces, roasted vegetables, and protein for a globally inspired meal.

# 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)

# How to Make It:

01 - Preheat the oven to 425°F (220°C).
02 - Rinse the brown rice or quinoa and combine with water or vegetable broth in a saucepan. Bring to a boil, reduce heat to simmer, cover, and cook until tender—approximately 20 to 25 minutes for rice, or 15 minutes for quinoa. Fluff with a fork once cooked.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced red bell pepper in olive oil, salt, and black pepper. Roast in the preheated oven for 25 to 30 minutes, flipping vegetables halfway through, until golden and tender.
04 - In a bowl, toss drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a separate baking sheet and roast for 15 to 20 minutes, until chickpeas are crisp.
05 - In a small saucepan over low heat, melt the butter. Whisk in the miso paste, rice vinegar, maple syrup, and sesame oil until the sauce is smooth and fully integrated.
06 - In a mixing bowl, combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil, whisking thoroughly until the sauce is well blended.
07 - Divide the cooked grains among four bowls. Layer with roasted vegetables and crisp chickpeas. Generously drizzle with one or both sauces as desired. Finish each bowl with sliced green onions, toasted sesame seeds, and pickled red onions if using.

# Expert Suggestions:

01 -
  • Easy to prep and perfect for meal planning
  • Fully customizable for family members or guests
  • Bold global sauces elevate the everyday bowl
  • Veggie-forward but filling enough for any appetite
  • Both sauces keep well for amazing leftovers
02 -
  • Loaded with fiber protein and good fats for nourishing energy
  • All sauces and components store well for grab-and-go lunches
  • This dish brings a global flair to weeknight cooking with minimal work
  • The gochujang-maple sauce is always my favorite part and the reason I double it every time.
03 -
  • Always taste your sauces before serving you might want a bit more sweetness or acidity depending on your veggies
  • Let grains cool slightly before assembling to keep the bowl from steaming and wilting toppings
  • Use a wide shallow bowl for prettiest presentation and easiest sauce drizzling
  • If you want a real restaurant finish roast your chickpeas until deeply golden and toss with a pinch more smoked paprika right after baking for smoky punch

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