Roasted Fall Veggie Rice Bowls (Meal Prep!)

Ingredients

• 1/4 cup olive oil plus
• 2 cup brown rice (cooked)
• 1/3 cup almonds (toasted)
• 2 tbsp parsley (fresh, minced)
• 1 tbsp shallot (minced)
• 2 tbsp dijon mustard
• 2 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp dsh pepper (black, freshly ground)
• 2 tbsp red wine vinegar
• 1 lb brussels sprouts (trimmed, halved, and)
• 1 sweet potato (diced, into 1-inch pieces, medium)
• 6 radishes (quartered,, large)
• 1/2 onion thinlies (red, chopped,, large)
• 15 oz garbanzo beans (dry, canned, rinsed, drained, , and patted)
• 4 servings olive oil spray
• 4 servings kosher salt (to taste, more or less)
• 4 servings dsh pepper (black, freshly ground, to taste, more or less)
• 3/4 tsp paprika (smoked)
• 3/4 tsp garlic powder
• 3/4 tsp onion powder

Preparation Details

Dietary Information