Roasted Fall Veggie Rice Bowls (Meal Prep!)
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Simply Scratch · by Laurie McNamara★ 4.5 (23)

Roasted Fall Veggie Rice Bowls (Meal Prep!)

NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 39%
CARBS 92G59% OF CAL
17G FIBER19G SUGAR56G OTHER
FAT 24G35% OF CAL
3G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted vegetables including sweet potatoes, Brussels sprouts, and chickpeas over brown rice with almonds and tangy Dijon dressing. Hearty, healthy, and perfect for meal prep.

mainamericangrain bowlbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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
  • 2 cups cooked brown rice
  • 1/3 cup toasted almonds
  • 2 tablespoons minced fresh parsley
PREP
10M
SODIUM
863MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.