Save Bold Sauce Drizzle Bowls bring together vibrant roasted vegetables, hearty grains, and globally inspired sauces for a satisfying, customizable meal bursting with flavor. These fusion bowls are perfect for anyone looking to mix up their weeknight dinner routine with minimal fuss.
I made these bowls for a dinner party last weekend, letting guests choose their favorite sauces and toppings. The miso-butter and gochujang-maple drizzles really brought all the ingredients together, and even picky eaters enjoyed experimenting with combinations.
Ingredients
- Grains: 1 cup brown rice or quinoa, uncooked; 2 cups water or vegetable broth
- Roasted Vegetables: 2 cups broccoli florets; 1 large sweet potato, diced; 1 red bell pepper, sliced; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper
- Protein: 1 (15 oz) can chickpeas, drained and rinsed; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp salt
- Miso-Butter Sauce: 2 tbsp unsalted butter (or vegan butter); 1 tbsp white miso paste; 1 tbsp rice vinegar; 2 tsp maple syrup; 1 tsp sesame oil
- Gochujang-Maple Sauce: 2 tbsp gochujang (Korean chili paste); 1 1/2 tbsp maple syrup; 1 tbsp soy sauce; 1 tbsp rice vinegar; 2 tsp toasted sesame oil
- Toppings: 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds; 1/2 cup pickled red onions (optional)
Instructions
- Prepare Oven:
- Preheat the oven to 425°F (220°C)
- Cook Grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, reduce to simmer, cover, and cook until tender (about 20–25 minutes for rice, 15 minutes for quinoa). Fluff with fork.
- Roast Vegetables:
- Toss broccoli, sweet potato, and bell pepper with olive oil, salt, and black pepper on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Prepare Chickpeas:
- Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a separate baking sheet and roast for 15–20 minutes until crisp.
- Make Miso-Butter Sauce:
- Melt butter in a small saucepan over low heat. Whisk in miso paste, rice vinegar, maple syrup, and sesame oil until smooth.
- Make Gochujang-Maple Sauce:
- In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and sesame oil until fully combined.
- Assemble Bowls:
- Divide cooked grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle generously with one or both sauces. Garnish with green onions, sesame seeds, and pickled red onions if desired.
Save My kids especially love the gochujang-maple drizzle and always ask for an extra spoonful at lunch. These bowls are great for meal-prep, and everyone can build their own favorite combination at the table.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy (miso, soy sauce, gochujang), gluten (soy sauce, some gochujang), and milk (butter; substitute with vegan butter if needed). For gluten-free, use tamari or gluten-free soy sauce and check gochujang labels. Always verify ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g
Save Serve with a side of kimchi or fresh herbs for extra flavor, and let everyone customize their bowl for a fun mealtime experience.
Recipe FAQs
- → What grains work well in these bowls?
Brown rice or quinoa are classic, but farro or barley also add nutty notes. Choose according to preference or dietary needs.
- → How can I make the bowl vegan?
Simply use vegan butter in the miso sauce and ensure your other ingredients, like gochujang, are plant-based.
- → Can I swap out the vegetables?
Absolutely; try cauliflower, carrots, mushrooms, or zucchini. Roast as directed for caramelized flavor.
- → What proteins can I use instead of chickpeas?
Tofu, tempeh, grilled chicken, or even eggs make tasty substitutes, depending on your dietary preference.
- → How spicy are the sauces?
The gochujang-maple is moderately spicy but balanced by sweetness. Adjust gochujang amount for heat level.
- → How long do leftover sauces last?
Both miso-butter and gochujang-maple sauces keep well refrigerated for up to five days in sealed containers.
- → What can I serve alongside?
Kimchi, fresh herbs, or simple side salads pair well, enhancing the vibrant flavors of each bowl.