Simply Scratch

Roasted Fall Veggie Rice Bowls

Name: Roasted Fall Veggie Rice Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3/4 teaspoon garlic powder; kosher salt & freshly ground black pepper, more or less to taste; 2 tablespoon red wine vinegar; 1/4 cup olive oil; 3/4 teaspoon smoked paprika; 1/3 cup toasted almonds; 1 pound brussels sprouts, trimmed and halved; 1/2 teaspoon kosher salt; 2 tablespoons honey; 3/4 teaspoon onion powder; 2 to 3 cups cooked brown rice; olive oil spray or 2 teaspoons; 1 can chickpeas , rinsed, drained and patted dry; 6-8 large radishes, quartered; 1/2 a large red onion, chopped; 2 tablespoons Dijon mustard; 1 small shallot, minced; 2 tablespoons minced fresh parsley; 1/4 teaspoon freshly ground black pepper; 1 medium sweet potato, diced into 1-inch pieces

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 mi...





91,645



129



30 min

TOTAL TIME

920

CALORIES

$3.03

PER SERVING