# Ingredients:
→ 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)
# Directions:
01 - Set the oven to 425°F (220°C) and allow it to reach the target temperature.
02 - Rinse the brown rice or quinoa under cold water. Combine with 2 cups water or vegetable broth in a saucepan. Bring to a boil over medium-high heat. Reduce to low, cover with lid, and cook until grains are tender—about 20 to 25 minutes for rice or 15 minutes for quinoa. Remove from heat and fluff with fork.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes, flipping halfway, until golden and tender.
04 - In a mixing bowl, combine chickpeas, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Toss well to coat. Spread on a separate baking sheet and roast for 15 to 20 minutes until chickpeas are crisp.
05 - Melt butter in a small saucepan over low heat. Add miso paste, rice vinegar, maple syrup, and sesame oil. Whisk until fully smooth and combined. Remove from the heat.
06 - In a mixing bowl, combine gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil. Whisk vigorously until well blended and glossy.
07 - Divide cooked grains evenly among four bowls. Top each with roasted vegetables and chickpeas. Drizzle generously with miso-butter or gochujang-maple sauce, or both. Garnish with sliced green onions, toasted sesame seeds, and pickled red onions if desired.
