# What You’ll Need:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
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 can (15 ounces) 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:
01 - Set oven temperature to 425°F (220°C) and allow to preheat completely.
02 - Rinse brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer until grains are tender—approximately 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff cooked grains gently with a fork.
03 - Toss broccoli florets, diced sweet potato, and sliced bell pepper with olive oil, salt, and black pepper in a mixing bowl. Spread evenly on a baking sheet. Roast in preheated oven for 25 to 30 minutes, turning halfway through cooking, until vegetables are golden brown and fork-tender.
04 - Mix drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Scatter evenly on a separate baking sheet and roast for 15 to 20 minutes until chickpeas become crisp and golden.
05 - Melt butter or vegan butter gently in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until silky and well combined.
06 - In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until fully emulsified.
07 - Divide cooked grains into four individual serving bowls. Top each with an equal portion of roasted vegetables and crisp chickpeas. Generously drizzle with either or both sauces. Garnish with sliced green onions, toasted sesame seeds, and optional pickled red onions.
