Spicy Gochujang Roasted Broccoli Bowl (Printable)
Roasted broccoli and veggies in a spicy gochujang glaze, served over rice with toasted sesame and scallions.
# What You’ll Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets
02 - 1 red bell pepper, sliced
03 - 1 large carrot, peeled and sliced on the bias
04 - 1 small red onion, sliced
05 - 2 cups cooked brown rice or white rice
→ Gochujang Sauce
06 - 3 tablespoons gochujang (Korean chili paste)
07 - 2 tablespoons soy sauce or tamari
08 - 1 tablespoon toasted sesame oil
09 - 1 tablespoon maple syrup or agave nectar
10 - 1 tablespoon rice vinegar
11 - 2 garlic cloves, minced
12 - 1 teaspoon grated fresh ginger
→ Toppings
13 - 2 tablespoons toasted sesame seeds
14 - 2 scallions, sliced thin
15 - 1/4 cup fresh cilantro or parsley, chopped (optional)
16 - Lime wedges, for serving
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine broccoli florets, bell pepper, carrot, and red onion in a large bowl.
03 - Whisk together gochujang, soy sauce, toasted sesame oil, maple syrup, rice vinegar, minced garlic, and grated ginger in a small bowl until smooth.
04 - Pour half of the sauce over the vegetables and toss evenly to coat. Reserve the remaining sauce for serving.
05 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, tossing halfway, until broccoli is golden and edges are slightly crispy.
06 - Divide cooked rice among four bowls. Top with roasted vegetables and drizzle with reserved gochujang sauce.
07 - Sprinkle bowls with toasted sesame seeds, scallions, and cilantro if using. Serve with lime wedges.
# Expert Advice:
01 -
- This bowl brings heat, savory depth, and tangled fresh flavors in under 40 minutes even on your busiest day.
- The gochujang dressing is dangerously addictive and makes even leftover veggies sing.
02 -
- Trying to roast on a too-crowded baking sheet gave me soggy veggies instead of crisp—space is truly essential.
- One day I swapped maple for agave and noticed the sauce turned silkier and just a notch sweeter, so both work but taste slightly varies.
03 -
- Let the veggies roast undisturbed for at least the first 10 minutes so they caramelize instead of steaming.
- Toss freshly roasted veggies onto warm rice so every bite melds the flavors perfectly.