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
