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Roasted Fall Veggie Rice Bowls (Meal Prep!) l SimplyScratch.com

Roasted Fall Veggie Rice Bowls (Meal Prep!)

Print Recipe
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 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Calories 495
Author Laurie McNamara

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
  • 6-8 large radishes quartered
  • 1/2 large red onion chopped
  • 1 (15 ounce) can 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

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°.
  • 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

Serving: 1serving | Calories: 495kcal | Carbohydrates: 62g | Protein: 12g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 446mg | Potassium: 971mg | Fiber: 11g | Sugar: 16g | Vitamin A: 9232IU | Vitamin C: 104mg | Calcium: 147mg | Iron: 4mg