# 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 to preheat fully.
02 - Rinse the brown rice or quinoa thoroughly under cold water. Combine with water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and cook until grains are tender—about 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff grains with a fork once cooked.
03 - Place broccoli florets, diced sweet potato, and sliced bell pepper on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly, then arrange in a single layer. Roast for 25 to 30 minutes, stirring once midway, until vegetables are golden and tender.
04 - On a separate baking sheet, toss drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread evenly. Roast in the oven for 15 to 20 minutes until chickpeas are crisp and lightly browned.
05 - Melt unsalted butter or vegan butter in a small saucepan over low heat. Add white miso paste, rice vinegar, maple syrup, and sesame oil. Whisk continuously until sauce achieves a smooth consistency.
06 - In a mixing bowl, combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Whisk thoroughly until all ingredients are well incorporated.
07 - Divide the cooked grains evenly among four serving bowls. Arrange roasted vegetables and crispy chickpeas on top. Drizzle bowls with desired amount of miso-butter or gochujang-maple sauce—or both. Finish by garnishing each bowl with sliced green onions, toasted sesame seeds, and pickled red onions if preferred.
