# Components:
→ 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 ground 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 ensure adequate temperature for roasting.
02 - Rinse brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan, bring to a boil, reduce heat, cover, and simmer until grains are tender—approximately 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff grains with a fork once cooked.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Arrange on a baking sheet in a single layer and roast for 25 to 30 minutes, flipping vegetables halfway through, until they are golden and tender.
04 - In a mixing bowl, coat chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread onto a separate baking sheet and roast for 15 to 20 minutes until crisp and lightly golden.
05 - In a small saucepan over low heat, melt butter or vegan butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until the sauce is completely smooth.
06 - Combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil in a bowl. Whisk until fully incorporated and smooth.
07 - Divide the cooked grains into four bowls. Top each with roasted vegetables and crisp chickpeas. Generously drizzle with one or both sauces. Finish with sliced green onions, toasted sesame seeds, and pickled red onions if desired.
