Roasted Brussels Sprout and Chickpea Meal Prep Bowls

backThese Roasted Brussels Sprout and Chickpea Meal Prep Bowls are packed with vegetables and protein. They’re perfect for a healthy and filling lunch that can be made ahead of time.

I made these Roasted Brussels Sprout and Chickpea Meal Prep Bowls when we were in the midst of moving, and they were so nice to have on hand. We’re now pretty much settled into our new house, aside from some unpacking, and I’m thinking I need to get to meal prepping again because it really is so convenient!

I know it can be controversial to bring cooked Brussels sprouts into the lunchroom (they stink!), but I say it’s totally worth it because these meal prep bowls are so good!

If you’re worried, though, you could always sub them out for another less stinky veggie, like carrots, zucchini, or sweet potato. 🙂

Brussels Sprout and Chickpea Meal Prep Bowl Recipe Ingredients

• Quinoa – Use your favorite variety of quinoa and cook according to the package directions.
• Brussels sprouts – As mentioned above, you can substitute another veggie if you don’t like Brussels sprouts.
• Chickpeas – 
• Olive oil 
• Spices – I used paprika, garlic powder, salt, and black pepper.
• Dried cranberries – I used dried cranberries, but if you prefer dried cherries or no fruit at all, that is also OK.
• Avocado
• Lemon Tahini Dressing– My go-to dressing for roasted vegetables is always a lemon tahini dressing, and that’s exactly what I’m using today. The dressing uses tahini, one large lemon, salt, and warm water.

Why I Love Meal Prep 

• I’m wondering if you all are as excited about meal prep as I am. I got into it shortly after I had my son, and it’s been such a lifesaver! You just make your recipe on Sunday, and then you have lunch for the next four days. I usually make four portions for food safety reasons; I get a little worried if things go past four days.
• When making meal prep bowls, I like to add a grain, vegetable, and protein. I then add some fun extras like the dried cranberries and avocado, and you must have a delicious dressing to go on top! 
• I love pretty much any roasted vegetable! Roasting them just brings out such a great flavor without having to add much spice. I also love roasting chickpeas because it makes them so crispy and delicious. They do lose a little bit of their crispiness once refrigerated, but they still have a great texture once warmed up again.

How To Make These Chickpea and Brussels Sprout Bowls

1. Preheat oven to 400 degrees F. Cook the quinoa according to package directions and set aside.
2. Rinse Brussels sprouts, cut off stem, peel off outer leaves if necessary, and slice in half. Add Brussels sprouts and chickpeas to a large sheet pan. I like to keep them separate. Drizzle everything with olive oil and season with salt and pepper. Add the paprika and garlic powder only to the chickpeas. Gently toss each ingredient until everything is coated. Bake until Brussels sprouts are tender and brown and the chickpeas are crispy, 30-35 mins.
3. Add all dressing ingredients to a jar or small bowl and whisk until combined. You can either portion out the dressing into two Tablespoon containers or leave it all in an airtight jar until ready to use.
4. Assemble bowls: Add 1/4 of the quinoa, Brussels sprouts, and chickpeas to each bowl. Then add 2 Tablespoons of dried cranberries. I recommend waiting to add 1/4 of the avocado until ready to eat. See the tips below!

Roasted Brussels Sprout and Chickpea Meal Prep Bowls

• Don’t dress these bowls until ready to eat. You can store the dressing in a small 2-tablespoon container or a larger jar.
• I have added the avocado to all containers in the photos, but I suggest not adding it until the morning of, or else it will get brown. It also helps to squeeze a little lemon juice over it to prevent browning.
• These bowls can be enjoyed cold or warmed up. I prefer mine warm. 🙂
• If you don’t like quinoa or don’t have any on hand, you can sub it out for any other grain (or cauliflower rice) that you prefer.
• This recipe can easily be made into a large salad by combining everything in a big bowl.

Have a question about this recipe? Ask in the comments, and I’ll get back to you ASAP.

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Roasted Brussels Sprout and Chickpea Meal Prep Bowls

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 1 hour
• Yield: 4 1x

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Description

These Roasted Brussels Sprout and Chickpea Meal Prep Bowls are perfect for a healthy weekday lunch packed with protein and veggies! Make them on Sunday and have four delicious and healthy lunches ready to go for the week!

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Ingredients

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• 3/4 cups quinoa, uncooked
• 1 pound Brussels sprouts
• 2 cups cooked chickpeas
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 tablespoons dried cranberries
• 1 large avocado

Lemon Tahini Dressing:

• 1/2 cup tahini
• Juice of 1 large lemon
• 1/4 teaspoon salt, or more to taste
• 4–8 tablespoons warm water, depending on how thick you want the dressing

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Instructions

1. Pre-heat oven to 400 degrees F.  Cook quinoa according to package directions and set aside.
2. Rinse brussels sprouts, cut off stem, peel off outer leaves if necessary and slice in half.  Add Brussels sprouts and chickpeas to a large sheet pan.  I like to keep them separate.  Drizzle everything with olive oil and season with salt and pepper.  Add the paprika and garlic powder only to the chickpeas.  Gently toss each ingredient until everything is coated.  Bake until Brussels sprouts are tender and browned and chickpeas are crispy, 30-35 mins.
3. Add all dressing ingredients to a jar or small bowl and whisk until combined.  You can either portion out the dressing into two tablespoon containers or leave it all in an airtight jar until ready to use.
4. Assemble bowls: add 1/4 of the quinoa, Brussels sprouts and chickpeas to each bowl.  Then add 2 tablespoons of dried cranberries.  I would recommend waiting to add 1/4 of the avocado until ready to eat.  See tips above!

• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Meal Prep, Lunch, Vegan, Gluten Free
• Cuisine: American