Pin It Bold Sauce Drizzle Bowls are vibrant, customizable grain bowls featuring globally inspired sauces such as miso-butter and gochujang-maple. These bowls combine roasted vegetables, grains, and protein for a satisfying fusion meal that can be easily tailored for different tastes and diets.
I first discovered the magic of drizzle sauces when experimenting with different combinations in my kitchen. These bowls quickly became a weeknight staple for their flavor, ease, and versatility.
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
- Preheat oven:
- Preheat the oven to 425°F (220°C)
- Cook the grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook until tender (about 20–25 minutes for rice, 15 minutes for quinoa). Fluff with a fork.
- Roast the 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 the 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 the 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 the 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.
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These bowls were a hit for our family Sunday lunch—everyone loved creating their own favorite combinations and drizzling extra sauce!
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). Always check labels for allergens.
Nutritional Information
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g per serving
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Finish each bowl with a generous drizzle, fresh herbs, and a sprinkle of sesame seeds for restaurant-worthy flavor at home. Enjoy every bite!
Recipe Questions & Answers
- → Which grains can be used for the base?
Brown rice or quinoa are recommended, but other grains such as farro or barley also work well for texture and flavor.
- → Are there vegan options available?
Yes, swap unsalted butter for vegan butter in the miso-butter sauce. The rest of the ingredients are plant-based.
- → How can I vary the protein?
Try chickpeas for a vegetarian option, or substitute with tofu, tempeh, or grilled chicken for other dietary preferences.
- → How long do leftover sauces keep?
Both miso-butter and gochujang-maple sauces stay fresh for up to 5 days when refrigerated in an airtight container.
- → Can I make the bowls gluten-free?
Use tamari or gluten-free soy sauce and ensure gochujang is gluten-free by reading ingredient labels carefully.
- → What toppings pair best?
Green onions, toasted sesame seeds, pickled red onions, kimchi, and fresh herbs all enhance flavor and presentation.