Oh hi hello, it’s your local bowl queen calling with another stupendous veggie fest for your face. We did it before with my Vegan Buddha Bowls, Sweet Potato Black Bean Bowls with Mango Tahini Sauce, and Chickpea Glow Bowls. Veggies plus beans plus greens plus punchy sauce equals my kinda lunch heaven. It’s far from a complex formula, but trust me–when packed with mountains on mountains of flavor, the end result is downright drool-worthy. Because you deserve a noteworthy lunch, ok?
Ingredients
Sweet potatoes: For gorgeous color, sweet flavor, and plenty of nutrients. Chickpeas: Roasted chickpeas add another layer of texture, plus fiber and protein. Brussels Sprouts: Just like in my Harvest Bowls, caramelized Brussels sprouts lend body and savory flavor. Rice: The base of our veggie bowl. You can use brown, basmati, or whatever your favorite is. My go-to in a pinch is frozen or microwave brown rice! Spices: Cumin, garlic powder, and smoked paprika make these bowls packed with flavor. Tahini: The nutty, creamy base of the dressing that complements the veggies so well. Lemon Juice: For a bright punch of acidity. Honey: To naturally sweetened the dressing. Salt and pepper: A must for heightening the flavors.
How to make (step-by-step instructions)
It’s easy, I promise! Sweet, savory, smoky, and a little spicy. Kinda like a hot honey vibe, ya know?
Tips for the best roasted veggies
Make sure veggies are in a single layer and aren’t touching. Use multiple baking sheets! Don’t be afraid of oil. Oil helps encourage that yummy browning. Roast right on the baking sheet. The direct contact means more flavor. Go high heat. We’re roasting at 425 degrees!
What makes this bowl healthy?
As a nutrition professional, I love that these power bowls are absolutely brimming with vitamins, antioxidants, plant protein and fiber. Each serving has over 18 grams of protein an 17 grams of filling fiber!
Sweet potatoes: Loaded with vitamins A, C, and gut-friendly fiber. Brussels sprouts: An excellent source of bone-supporting vitamin K. Rich in antioxidants that prevent inflammation. Tahini (ground sesame seeds): packed with brain-boosting healthy fats, immune-boosting selenium, phosphorus, and iron.
How to customize
Now, the fun part!
You can add a tangy cheese like feta or goat cheese to amp up the flavor. Feel free to boost the protein with rotisserie chicken or cubed roasted tofu. Get crunchy with pepitas or roasted almonds. Feeling a different veg? Use what you have! Just adjust the cooking time if needed. Broccoli or cauliflower would be great in place of Brussels, just cook for less time. Swap sweet potato for butternut squash if you fancy. Not a chickpea fan? Omit them or try drained and pressed tofu instead!
Time saving tips
Use frozen brown rice or pre-packaged cooked rice. Look for pre-chopped Brussels. sprouts. You could even use a store bought honey mustard and stir in some tahini!
Storage tips
I recommend storing all the components separately in glass air-tight containers (rice in one, veggies/sweet potatoes/chickpeas in one, dressing in one). You can thin out the dressing with water if it thickens in the fridge. The dressing will keep 1-2 weeks. The rice and veggies will keep 4 days. Add avocado right before serving.
I hope you’re as obsessed with this fun recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
2 medium sweet potatoes, diced 1 lb Brussels sprouts, woody ends removed and halved 1 15oz can chickpeas, drained and rinsed 2 tbsp olive oil or avocado oil, divided 2 tsp smoked paprika, divided 1 tsp fine sea salt, divided 1 tsp garlic powder, divided ½ tsp cumin Pinch of cayenne (omit if you don’t like spicy) 2-3 cups cooked brown rice Optional (but recommended!) for serving: 1 avocado, thinly sliced romaine or cabbage
For the tahini honey mustard:
¼ cup extra-virgin olive oil ¼ cup tahini 2 tbsp lemon juice (from 1 small lemon) 2 tbsp Dijon mustard 2 ½ tbsp honey ½ tsp fine fine sea salt + lots of black pepper, to taste 3 tbsp water, as needed to thin
