# What you 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 (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)
# How to Make It:
01 - Set oven to 425 degrees Fahrenheit (220 degrees Celsius) and allow to come up to temperature.
02 - Rinse brown rice or quinoa under cold running water. Combine with water or vegetable broth in a saucepan. Bring to a boil over medium-high heat, cover, lower heat, and simmer until grains are tender—20 to 25 minutes for rice, 15 minutes for quinoa. Fluff grains with a fork when done.
03 - In a mixing bowl, toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper. Transfer to a baking sheet and spread in a single layer. Roast for 25 to 30 minutes, turning halfway, until vegetables are golden and tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a second baking sheet. Roast 15 to 20 minutes until crispy, shaking pan halfway through.
05 - In a small saucepan over low heat, melt unsalted butter (or vegan butter). Whisk in miso paste, rice vinegar, maple syrup, and sesame oil until the sauce is smooth.
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 serving bowls. Garnish with roasted vegetables and chickpeas. Drizzle generously with either or both sauces. Sprinkle with green onions, toasted sesame seeds, and pickled red onions if using.
