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