Roasted Veggie Bowl with Tahini Honey Mustard

Smoky sweet potatoes, crispy chickpeas, and perfectly roasted Brussels sprouts with tahini honey mustard make the ultimate roasted veggie bowl! This flavorful, nutrient-packed vegetarian meal is perfect for meal prep lunches or hearty dinners.

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 Curried Cauliflower Chickpea Bowls. Veggies + beans + greens + punchy sauce = 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? Ok.

How to make yummy vegetable bowls (step by step instructions)

It's easy, I promise! We're seasoning sweet potatoes, chickpeas, and Brussels sprouts with a zesty mix of spices and oil then roasting until they're nice and caramelized.

Make a batch of brown rice while they roast and whisk together the punchy honey mustard and voila, done! Sweet, savory, smoky, and a little spicy. Kinda like a hot honey vibe, ya know?

Step 1: Prep veggies

First, scrub clean your spuds and give them a good chop. No need to peel. Drain and rinse the can of chickpeas using a fine mesh sieve to get rid of any preservatives and optimize the flavor.

Slice the woody ends off the Brussels sprouts and toss any tattered brown leaves. No thank you to those.

The outer leaves that come loose when you chop will burn if left on the sheet, so pluck them out and save for later (a quick sauté makes a yummy simple side dish!).

Step 2: Roast veggies

You'll want your sweet taters on one baking sheet and the chickpeas and Brussels on another. We don't want the veggies touching, which means steaming (mush, yuck) versus that tasty browning and caramelization (scientifically speaking, the Maillard reaction).

The veggies need space! Putting the sprouts cut side down will encouraging browning, too.

Roasting the veg right on the baking sheet rather than using parchment paper also facilities browning. While it is an extra cleanup step, I recommend it for ideal flavor.

Toss each pan of veggies with oil, smoked paprika, salt, garlic, and pepper (plus cumin and cayenne on the potatoes). Bake at 425 degrees for 25-30 minutes, tossing halfway.

Step 3: Cook rice

Make your rice using whatever method you choose. Honestly I struggle with rice on the stovetop, so I prefer the foolproof instant pot.

The liquid and cooking time will change depending on what type of rice you use (basmati, jasmine, etc) so I'll google "instant pot X rice" to confirm the timing.

Step 4: Make dressing

Make the tangy tahini honey mustard by whisking together the sauce ingredients in a bowl. Then whisk in a few tablespoons of water to get the texture just right. You want to be able to drizzle it on your bowl easily.

The thickness of the tahini will determine how much water you need. Always taste and adjust salt and pepper if needed!

Step 5: Assemble the bowl

We made it! Now all you have to do is layer rice, roasted veggies, avocado, and lots of sauce. Dig in!

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!

Shortcuts to cut down prep time

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!

Tips for storing leftovers

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.

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