# What You'll Need:
→ 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)
# How to Make It:
01 - Set oven to 425°F (220°C) and allow it to fully preheat.
02 - Rinse brown rice or quinoa. In a saucepan, combine with water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer until tender; cook brown rice for 20–25 minutes, quinoa for approximately 15 minutes. Fluff grains with a fork.
03 - Place broccoli florets, diced sweet potato, and sliced bell pepper onto a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat. Roast for 25–30 minutes, flipping halfway through, until vegetables are golden and fork-tender.
04 - In a mixing bowl, toss drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a separate baking sheet and roast for 15–20 minutes until crisp.
05 - Melt butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until the mixture is emulsified and smooth.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until the sauce is uniform and silky.
07 - Divide cooked grains among four individual bowls. Arrange roasted vegetables and chickpeas on top. Generously drizzle with preferred sauces. Garnish with green onions, toasted sesame seeds, and pickled red onions if using.
