# What You Need:
→ 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 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
# Directions:
01 - Set oven to 425°F and allow to fully preheat while preparing other components.
02 - Rinse brown rice or quinoa thoroughly in cold water. In a saucepan, combine grains with water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer until tender—approximately 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff grains with a fork once done.
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 to 30 minutes, turning halfway through, until vegetables are golden and tender.
04 - In a mixing bowl, coat chickpeas with olive oil, smoked paprika, garlic powder, and salt. Distribute on a separate baking sheet and roast for 15 to 20 minutes until chickpeas are crisp.
05 - In a small saucepan over low heat, melt butter or vegan butter. Add white miso paste, rice vinegar, maple syrup, and sesame oil. Whisk until the sauce is homogeneous and glossy.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until fully integrated.
07 - Divide cooked grains among four serving bowls. Top with roasted vegetables and crisp chickpeas. Generously drizzle with miso-butter sauce, gochujang-maple sauce, or both. Garnish with green onions, toasted sesame seeds, and pickled red onions, if desired.
