• Shopping List
• Meal Planner
• Collection

Roasted Fall Veggie Rice Bowls (Meal Prep!) - Simply Scratch

Ingredients

• 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 a large red onion, chopped
• 1 (15 ounce) can chickpeas (garbanzo beans), rinsed, drained and patted dry
• olive oil spray or 2 teaspoons
• kosher salt & 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 to 3 cups cooked brown rice
• 1/3 cup toasted almonds
• 2 tablespoons minced fresh parsley

Get the App

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App