Simply Scratch· by Laurie McNamara★ 4.5 (23)

Roasted Fall Veggie Rice Bowls (Meal Prep!)

Name: Roasted Fall Veggie Rice Bowls (Meal Prep!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4, 4 servings
Cuisine: american
Ingredients: 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

Nutrition Facts

Per serving · recipe makes 4 · 30m total

Servings

Calories

30% of a 2,000 cal day

602KCAL

Protein

17g35% DV

% DAILY VALUE

Total Fat24g

31%

Saturated3g

15%

Unsaturated21g

—

Total Carbs84g

31%

Fiber16g

56%

Total Sugars19g

—

incl. Added Sugars9g

17%

Starch49g

—

Sodium1144mg

50%

% Daily Value is based on a 2,000 calorie day.

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.

Ingredients

4 SERVINGS

FOR THE HONEY DIJON DRESSING:

1small shallot — minced
2 tbspDijon mustard
2 tbsphoney
½ tspkosher salt
¼ tspfreshly ground black pepper
2 tbspred wine vinegar
¼ cupolive oil

FOR THE ROASTED VEGGIES:

1 lbbrussels sprouts — trimmed, halved
1medium sweet potato
6–8large radishes — quartered
½large red onion — chopped
15 ozcanned chickpeas — rinsed, drained, patted dry
olive oil spray
kosher salt — to taste
freshly ground black pepper — to taste
¾ tspsmoked paprika
¾ tspgarlic powder
¾ tsponion powder

FOR THE BOWLS:

2 cupscooked brown rice
⅓ cuptoasted almonds
2 tbspminced fresh parsley

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Simply ScratchLaurie McNamara’s original page

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mainamericangrain bowlbeansdairy freegluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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