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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
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