# Ingredient List:
→ 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)
# Steps:
01 - Set oven to 425°F and allow to fully preheat before roasting ingredients.
02 - Rinse brown rice or quinoa under cold water. In a saucepan, combine grains with water or broth. Bring to a boil over high heat, reduce to a simmer, cover, and cook until tender: about 20–25 minutes for rice, 15 minutes for quinoa. Remove from heat and fluff with a fork.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Spread evenly and roast for 25–30 minutes, turning halfway, until golden and tender.
04 - Mix chickpeas with olive oil, smoked paprika, garlic powder, and salt. Arrange on a separate baking sheet and roast for 15–20 minutes until crisp.
05 - Gently melt butter or vegan butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until fully emulsified and smooth.
06 - Combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil in a mixing bowl. Whisk thoroughly until homogenous.
07 - Divide cooked grains among four serving bowls. Arrange roasted vegetables and crispy chickpeas on top. Generously drizzle with one or both sauces. Garnish with green onions, sesame seeds, and pickled red onions if desired.
