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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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