# Ingredient List:
→ 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)
# Directions:
01 - Set oven temperature to 425°F (220°C) and allow it to fully preheat.
02 - Rinse brown rice or quinoa under cold water. Combine with water or vegetable broth in a saucepan. Bring to a boil, cover, reduce to a simmer, and cook until tender—about 20–25 minutes for rice or 15 minutes for quinoa. Fluff with fork once cooked.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced bell pepper with olive oil, salt, and black pepper. Roast for 25–30 minutes, flipping halfway, until vegetables are golden and tender.
04 - In a mixing bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread in a single layer on a second baking sheet and roast for 15–20 minutes until crisp.
05 - In a small saucepan over low heat, melt butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until fully blended and smooth.
06 - In a mixing bowl, whisk gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until the sauce is cohesive and glossy.
07 - Divide cooked grains evenly into four serving bowls. Top with roasted vegetables and crispy chickpeas. Drizzle bowls generously with miso-butter sauce and/or gochujang-maple sauce. Garnish with green onions, toasted sesame seeds, and pickled red onions if desired.
