These Roasted Brussels Sprout Bowls with Creamy Honey Mustard are hearty, cozy, and filling. They’re packed with veggies and protein and perfect for dinner or a healthy meal-prep lunch. Serve with quinoa or another grain of choice, and top with crispy toasted pecans and dried cranberries.
The leaves are changing colors, and the weather is really starting to cool down. I’ve been craving filling, hearty meals lately, and these Roasted Brussels Sprout Bowls with Creamy Honey Mustard Dressing have really been hitting the spot! They’re packed with veggies and protein and will leave you feeling healthy and happy.
Why You’ll Love These Roasted Brussels Sprout Bowls
- They’re hearty and filling – There’s something so cozy about a roasted veggie bowl with quinoa, a few other fun toppings, and a creamy homemade dressing. I love these bowls for lunch or dinner when it’s chilly outside.
- They’re easy to make – The sweet potato, Brussels sprouts, and chickpeas are all roasted together on one sheet pan, which makes everything so much easier!
- They’re great for meal prep – These healthy bowls are great to prep ahead of time and then take for lunch each day. You can portion them out when you make them and then just grab one each morning before heading to work.
Roasted Brussels Sprout Bowl Recipe Ingredients and Substitutions
- Quinoa – I used quinoa as a base for these bowls because it’s quick and easy to make, and I always have it on hand. You could also use rice or another grain of choice.
- Brussels Sprouts – I used fresh Brussels sprouts that I trimmed and then cut in half. If you can’t find Brussels sprouts, broccoli or diced cabbage would also work.
- Sweet Potato – Sweet potato is a great veggie for roasting and goes well with Brussels sprouts. It adds color, sweetness and nutrients to the recipe. Butternut squash could be used in place, if desired.
- Chickpeas – The chickpeas add protein and get a nice chewy texture when baked in the oven with the veggies. If you don’t like them chewy, you could omit roasting them in the oven and then add them to your bowls at the end.
- Honey Mustard Dressing – This dressing is homemade, but it’s really easy to throw together. The creamy honey mustard dressing uses olive oil, dijon mustard, stone ground mustard, honey, tahini, garlic, apple cider vinegar, salt, and black pepper. It adds a big flavor to the bowls, and the creaminess pulls everything together. Store-bought dressing can also be used instead.
- Optional Toppings – I like adding a few other toppings for extra texture and flavor. I usually add toasted pecans, dried cranberries, diced avocado, and sometimes a spoonful of hummus. Fresh herbs would also be a great addition.
How To Make Roasted Veggie Quinoa Bowls With Honey Mustard Dressing
- Pre-heat oven to 425 degrees F. Trim your Brussels sprouts and then slice them in half. If you have extra large ones, they can be sliced in quarters. If desired, peel the sweet potato and dice it into bite-size pieces. Add Brussels sprouts, sweet potato, and chickpeas to a large sheet pan. You can mix them all together or leave them separate, like I did.
- Drizzle on the olive oil and season with salt and pepper. Use your hands to mix everything together, and make sure the veggies and chickpeas are completely coated with oil. Place in the oven and roast until veggies are fork tender and starting to brown, and chickpeas are golden and crispy, about 35-40 minutes.
- Cook quinoa, or your grain of choice, according to the package directions and set aside until ready to assemble the bowls. Add all dressing ingredients to a small bowl or jar and mix together until completely combined and creamy. Add any extra salt and pepper that is needed.
- Assemble your bowls: Add a few big spoonfuls of quinoa to the bottom of your bowl and then top with the roasted veggies and chickpeas. Drizzle over desired amount of honey mustard dressing and then top with any other desired toppings (pecans, dried cranberries, avocado, hummus, fresh herbs, etc.), and enjoy!
Recipe Frequently Asked Questions
- Is this recipe vegan? It can easily be made vegan by using maple syrup instead of honey in the dressing.
- Are these bowls gluten-free? Yes!
- Can this recipe be used for meal prep? Yes, just portion it into your meal-prep containers and refrigerate until ready to eat. Heat in the microwave or a pan on the stovetop.
- Can store-bought dressing be used? Of course, feel free to use a store-bought honey mustard dressing, or another dressing of choice.
- How long do leftovers last in the refrigerator? If stored in an airtight container in the refrigerator, leftovers should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below. and I will get back to you ASAP.
Looking For More Hearty Bowl Recipes?
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Roasted Brussels Sprout Bowls with Creamy Honey Mustard
- Total Time: 1 hour
- Yield: 2-4 1x
- Diet: Gluten Free
Description
These Roasted Brussels Sprout Bowls with Creamy Honey Mustard are hearty, cozy and filling! They’re packed with veggies and protein and perfect for dinner or a healthy meal prep lunch. Serve with quinoa, or another grain of choice, and top with crispy toasted pecans and dried cranberries.
Ingredients
Scale
- 1 cup dry quinoa
- 3–4 cups trimmed and halved brussels sprouts
- 3–4 cups diced sweet potato, about 1 large sweet potato
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons olive oil, or oil of choice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional topping: toasted pecans, dried cranberries, avocado, fresh herbs
Creamy Honey Mustard Dressing
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey, or maple syrup
- 1/4 cup dijon mustard
- 2 tablespoons tahini
- 1 tablespoon stone ground mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Pre-heat oven to 425 degrees F. Trim your brussels sprouts and then slice them in half. If you have extra large ones, they can be sliced in quarters. Peel sweet potato, if desired, and then dice into bite size pieces. Add Brussels sprouts, sweet potato and chickpeas to a large sheet pan. You can mix them all together or leave them separate, like I did.
- Drizzle on the olive oil and season with salt and pepper. Use your hands to mix everything together and make sure the veggies and chickpeas are completely coated with oil. Place in the oven and roast until veggies are fork tender and starting to brown, and chickpeas are golden and crispy, about 35-40 minutes.
- Cook quinoa, or grain of choice, according to package directions and then set aside until ready to assemble bowls. Add all dressing ingredients to a small bowl, or jar, and mix together until completely combined and creamy. Add any extra salt and pepper that is needed.
- Assemble your bowls: Add a few big spoonfuls of quinoa to the bottom of your bowl and then top with the roasted veggies and chickpeas. Drizzle over desired amount of honey mustard dressing and then top with any other desired toppings (pecans, dried cranberries, avocado, hummus, fresh herbs, etc…) and enjoy!
Notes
If making for meal prep: portion out your ingredients into meal prep containers and store in the refrigerator until ready to eat (for about 4-5 days). Store dressing separately and add on just before eating. Re-heat leftovers in microwave or in a pan on the stovetop.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner, Gluten Free
- Method: Oven, Stovetop
- Cuisine: American
I’ve just made these as a veggie version of the brussels sprout bowls i usually make with sausage. It’s good! I’m not sure about the dried cranberries but it used up some I had lying around. I did add some additional spices to the garbanzos, cumin ginger and cinnamon just so they wouldn’t feel bland, which is my usual problem with garbanzos. All in all very nice.
Hi Iris, I’m so glad you enjoyed this recipe and that you were able to adjust it based on what you like! I love hearing that!
Honey comes from bees. Bees are animals. Honey is NOT vegan. I do see the maple syrup option, but if honey is used, it isn’t vegan. Please stop misrepresenting veganism.
Hi Wendy, I apologize for the confusion and mis-information. I originally meant to just use maple syrup in the dressing but then didn’t have any on hand so I subbed in honey. I forgot to change the parts that labeled the recipe as being vegan though. I have changed it now though.
Thanks. This is really a nice combination and good use of Brussels sprouts and sweet potato. I like all ingredient though I prefer less honey may be to the third of the recommended amount. Do you have other suggestion to lower sugar without using other form of sweetness? Also, what about using squash or pumpkin?
kind regards
Hi Mazhar, thank you so much for your kind words! I think you can definitely use much less honey in the dressing and it will still be good. I usually only put about 1 teaspoon of honey or maple syrup in my regular salad dressing recipes, this one just had more of an emphasis on honey 🙂 Also, if omitting some of the sweetness, I might suggest going easier on the dijon mustard or vinegar, just because you won’t have that added sweetness to balance the tart out. I think squash or pumpkin would be great!