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

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...

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91,645

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129

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30 min

TOTAL TIME

920

CALORIES

$3.03

PER SERVING