Save Bold Sauce Drizzle Bowls are vibrant grain bowls layered with globally inspired sauces, roasted vegetables, and hearty protein choices for a satisfying, customizable meal. Featuring both classic and adventurous flavors, these bowls are perfect for lunch or dinner.
I first made these bowls for a casual weeknight dinner when I craved something nutritious yet bold in flavor. The variety of sauces and toppings made everyone excited to create their own perfect bowl.
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:
- 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.
Save These bowls became a staple after my family started requesting them on busy nights for their delicious mix of protein and sauces. Everyone enjoys personalizing with their favorite blends and toppings.
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 verify gochujang. Always check ingredient labels for allergies.
Nutritional Information (per serving)
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g
Save Finish your bowl with an extra sprinkle of sesame seeds for crunch. Enjoy experimenting with all the bold flavors!
Kitchen Help
- → How do I make the sauces for these bowls?
Miso-butter sauce uses butter, miso paste, vinegar, maple syrup, and sesame oil. Gochujang-maple blends gochujang, maple syrup, soy sauce, vinegar, and sesame oil.
- → Can I substitute grains in this dish?
Yes, use rice, quinoa, or other cooked grains based on preference or dietary needs for the base.
- → Are the bowls suitable for vegans?
Swap regular butter with vegan butter in the miso-butter sauce to make the meal vegan-friendly.
- → What protein alternatives work well in these bowls?
Roasted chickpeas are featured, but tofu, tempeh, or grilled chicken are delicious substitutions.
- → How spicy are the sauces?
Gochujang-maple sauce delivers a mild spicy kick. Adjust gochujang to taste, or use less for milder bowls.
- → How can I prep ahead for busy nights?
Cook grains and roast vegetables in advance, and keep sauces ready in the fridge for up to five days.