Roasted Veggie Bowl with Sweet Potatoes and Tahini Honey Mustard

Smoky sweet potatoes, crispy chickpeas, and perfectly roasted Brussels sprouts with delicious tahini honey mustard make the ultimate roasted veggie bowl! This flavorful, nutrient-packed vegetarian main is perfect for meal prep lunches or hearty dinners. Packed with 18g+ plant protein, 17g fiber, and oodles of heart-healthy fats!

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 with peanut sauce, 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?

The low down on 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: 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. You could also top this bowl with my 5-minute green tahini sauce if honey mustard isn't your jam!
• Lemon Juice: For a bright punch of acidity.
• Honey: To naturally sweetened the dressing.
• Salt and pepper: A must for heightening the flavors.

Let's make it!

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.

Care to customize?

• 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!

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!

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