Roasted Fall Veggie Rice Bowls (Meal Prep!)

These Roasted Fall Veggie Rice Bowls are healthy, flavorful and great vegetarian meal prep idea. Sweet potatoes, Brussels sprouts, chickpeas, onions and radishes are tossed in oil and spices. Once roasted, serve over brown rice with toasted almonds and a simple dijon dressing. Makes 4 in about 30 minutes.

Course meal prep

Cuisine American

Keyword bowls, fall, healthy, meal prep, rice, vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 495

Author Laurie McNamara

Equipment

Pyrex Storage 4 Cup Round Dish, Clear with Blue Lid, Pack of 4 Containers

Ingredients

FOR THE HONEY DIJON DRESSING:

1 small shallot minced (about 1 heaping tablespoon)
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoon red wine vinegar
1/4 cup olive oil

FOR THE ROASTED VEGGIES:

1 pound brussels sprouts trimmed and halved
1 medium sweet potato diced into 1-inch pieces
6 to 8 large radishes quartered
1/2 large red onion chopped
15 ounces canned chickpeas rinsed, drained and patted dry
olive oil spray
kosher salt more or less to taste
freshly ground black pepper more or less to taste
3/4 teaspoon smoked paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder

FOR THE BOWLS:

2 cups cooked brown rice
1/3 cup toasted almonds
2 tablespoons minced fresh parsley

US Customary - Metric

Instructions

FOR THE DRESSING:

In a bowl or glass jar, combine the shallot, mustard, honey, salt, pepper, vinegar and oil. Whisk or shake to combine. Measure 2 tablespoons of dressing into small containers.

FOR THE VEGETABLES:

Preheat your oven to 450℉ (or 230℃).
On a rimmed metal baking sheet. Arrange the Brussels sprouts, sweet potato, radishes, onion and chick peas. Drizzle with olive oil and season with smoked paprika, garlic, onion powder, salt and pepper. Toss to coat and slide the pan onto the middle rack of your preheated oven. Roast for 20 minutes, rotating the pan halfway through roasting.

FOR THE BOWLS:

Arrange a heaping half cup of brown rice into four 4-cup storage containers. Divide the roasted veggies and top with toasted almonds and minced parsley. Nestle the dressing into each container before securing the lid.
To reheat, remove the dressing and microwave uncovered for a minute or two or until warm. Then drizzle with desired amount of dressing.

Notes

*To toast the almonds, simple add 1/3 cup to a dry skillet and heat over medium to medium-low until golden and fragrant.

Nutrition