# Components:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
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 to 425°F (220°C) to prepare for roasting vegetables and chickpeas.
02 - Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer until grains are tender—20 to 25 minutes for rice, 15 minutes for quinoa. Fluff with a fork.
03 - Toss broccoli florets, sweet potato cubes, and sliced bell pepper with olive oil, salt, and black pepper. Arrange on a baking sheet. Roast for 25 to 30 minutes, flipping once halfway, until vegetables are golden and tender.
04 - Combine chickpeas with olive oil, smoked paprika, garlic powder, and salt in a bowl. Spread evenly on a separate baking sheet. Roast for 15 to 20 minutes until chickpeas are crisp and lightly browned.
05 - In a small saucepan over low heat, melt butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until the mixture is smooth.
06 - Whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil in a mixing bowl until fully emulsified.
07 - Divide cooked grains evenly among four bowls. Top each with roasted vegetables and crisp chickpeas. Drizzle with miso-butter sauce, gochujang-maple sauce, or both. Finish with green onions, toasted sesame seeds, and pickled red onions if desired.
