Description
Bold Sauce Drizzle Bowls are vibrant and flavorful bowls topped with roasted vegetables, protein-rich chickpeas, and two delicious sauces that enhance the meal’s depth.
Ingredients
Scale
- 1 cup brown rice or quinoa, uncooked
- 2 cups water or vegetable broth
- 2 cups broccoli florets
- 1 large sweet potato, diced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter or vegan butter
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 2 teaspoons maple syrup
- 1 teaspoon sesame oil
- 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
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/2 cup pickled red onions (optional)
Instructions
- Set the oven to 425°F (220°C) to ensure optimal roasting conditions for the vegetables.
- Rinse brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook until grains are tender—approximately 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff cooked grains with a fork upon completion.
- On a baking sheet, distribute broccoli florets, diced sweet potato, and sliced bell pepper. Toss with olive oil, salt, and black pepper. Roast for 25 to 30 minutes, turning vegetables halfway through, until caramelized and tender.
- In a mixing bowl, combine chickpeas with olive oil, smoked paprika, garlic powder, and salt. Transfer to a separate baking sheet and roast for 15 to 20 minutes until crisp.
- Gently 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 smooth and emulsified.
- Combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil in a bowl; whisk until homogeneous.
- Portion cooked grains evenly into four serving bowls. Top each bowl with roasted vegetables and chickpeas. Generously drizzle with one or both sauces. Finish with sliced green onions, toasted sesame seeds, and pickled red onions if desired.
Notes
- Feel free to customize the vegetables based on seasonal availability.
- This recipe can be made vegan by using vegan butter.
- Prepare extra sauces for more servings or as a dressing for salads.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking and Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg