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    Hummusapien » Recipes » Lunch and Dinner » Roasted Veggie Bowl with Tahini Honey Mustard

    ★★★★★ from 12 reviews

    Roasted Veggie Bowl with Tahini Honey Mustard

    Published Jan 23, 2023 · Modified Jan 31, 2023 · by Alexis Joseph · 24 Comments

    Jump to Recipe

    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 meal is perfect for meal prep lunches or hearty dinners. Packed with over 18g plant protein, 17g fiber, and plenty of heart-healthy fats! Gluten free.

    bowl with vegetables.

    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?

    pan of uncooked sweet potatoes.
    Scrub your spuds. Chop and add to baking sheet. Drain and rinse chickpeas to get rid of any preservatives and optimize the flavor.
    uncooked brussels on pan
    Slice woody ends off Brussels sprouts, toss any tattered leaves, and halve. Place sprouts and chickpeas on baking sheet. Toss each pan with oil, smoked paprika, salt, garlic, and pepper (plus cumin and cayenne on potatoes). Bake both at 425 degrees for 25-30 minutes, tossing halfway.
    dressing being whisked
    Meanwhile cook rice. Then make honey mustard by whisking together 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.
    blended dressing
    The thickness of the tahini will determine how much water you need. Always taste and adjust salt and pepper if needed!
    up close vegetable 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!
    cooked sweet potatoes
    roasted brussels sprouts

    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!
    up close vegetable bowl

    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.

    vegetable bowl with sauce.

    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!

    Print
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    bowl with vegetables.

    Roasted Veggie Bowl with Tahini Honey Mustard

    ★★★★★ 5 from 12 reviews
    • Author: Alexis Joseph
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Total Time: 45 minutes
    • Yield: 4 servings 1x
    • Category: Main Meals
    • Method: Stovetop
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Smoky sweet potatoes, crispy chickpeas, and perfectly roasted Brussels sprouts with tahini honey mustard make the ultimate roasted vegetable bowl! This flavorful, nutrient-packed vegetarian meal is perfect for meal prep lunches or hearty dinners. Feel free to make these your own by changing up the veggies, adding feta cheese, hot sauce, pumpkin seeds, etc!


    Ingredients

    Units Scale

    For the bowls:

    • 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

    Instructions

    1. Preheat oven to 425 degrees Fahrenheit.
    2. Place chopped sweet potatoes on one sheet pan. (I find veggies brown best when roasted directly on the pan versus lining it.) Place chickpeas and Brussels on another sheet pan. Remove any outer leaves that came off sprouts as they'll burn. Drizzle each pan with 1 tbsp oil, 1 tsp smoked paprika, ½ tsp fine sea salt, ½ tsp garlic powder, and a few grinds of black pepper. Sprinkle sweet potato pan with ½ tsp cumin and optional cayenne. Toss to combine.
    3. Flip Brussels so they’re all cut side down. Bake for 25-30 minutes, tossing each pan halfway through. While they bake, cook rice according to package directions. (I cook 1 ½ cups brown basmati rice in the instant pot).
    4. Make sauce by whisking together oil, tahini, lemon juice, dijon, honey, salt and pepper in a medium bowl. Whisk in water as needed to thin until you have a drizzleable sauce. If your tahini is thicker, you’ll need more. It will thicken as it sits. You may have extra dressing. I like to store it in this shaker bottle!
    5. Assemble bowls by placing a bed of rice at the bottom. Top with chickpeas, Brussels and sweet potatoes. Drizzle with plenty sauce. Garnish with avocado and thinly sliced romaine or cabbage.

    Notes

    Inspired by this delish Sweet Potato Kale Salad

    *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!).

    Keywords: vegetable bowl, power bowl

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Heather says

      April 05, 2023 at 6:47 pm

      This recipe is amazing!! My husband requests it. I don't even like dijon mustard, but I could bathe in that sauce. It's made the rotation list in our home.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 05, 2023 at 7:20 pm

        Hahaha best comment ever, thanks so much Heather!!

        Reply
    2. Maureen Stern says

      March 27, 2023 at 11:40 pm

      This is a mouth-watering fabulous dish! Cannot recommend it enough.

      ★★★★★

      Reply
      • Alexis Joseph says

        March 28, 2023 at 10:14 pm

        You made my day, thanks Maureen!

        Reply
    3. Libby says

      March 11, 2023 at 4:36 pm

      Made this last night and am officially obsessed! (in addition to the broccoli/carrot buddha bowls!)

      ★★★★★

      Reply
      • Alexis Joseph says

        March 13, 2023 at 7:53 pm

        Ahhh perfect, thanks so much Libby!

        Reply
    4. Linda Tazzia says

      March 06, 2023 at 11:04 pm

      Such a healthy, quick, tasty and satisfying recipe!!! My daughter is a Junior in college and this is her new favorite Go To meal to make for herself at school. I made it for her over one of her visits home and she became a fan!!! Soooo good!

      ★★★★★

      Reply
      • Alexis Joseph says

        March 07, 2023 at 3:34 am

        Awww that is so amazing to hear 🙂 Thank you for sharing it with your daughter and for the kind words, Linda! It means so much.

        Reply
    5. Jenna says

      February 28, 2023 at 12:14 am

      Smoked paprika, where have you been all my life? I just made this recipe yesterday and LOVE the flavors from the seasonings and the dressing. SO SO GOOD! This will definitely be in my rotation for dinners and easy lunches.

      ★★★★★

      Reply
      • Alexis Joseph says

        March 01, 2023 at 2:41 am

        Hahaha I love it! Smoked paprika adds so much. Thanks a ton, Jenna!

        Reply
    6. Janele says

      February 06, 2023 at 6:32 pm

      Wow, these packed so much flavor! I couldn't stop eating the Brussels sprouts off the pan. Gonna make it again next week!

      ★★★★★

      Reply
    7. Jenny Coffey says

      January 30, 2023 at 6:44 pm

      Amazing, delicious, can’t get enough! I put it over spinach and quinoa instead of rice because that’s what I had.

      ★★★★★

      Reply
      • Alexis Joseph says

        January 30, 2023 at 11:34 pm

        That sounds SO delish, thanks Jenny!!

        Reply
    8. Kori Daniel says

      January 30, 2023 at 12:54 am

      PHENOMENAL! I loved the flavors, and our sweet Ansley loved it too. 🤩

      ★★★★★

      Reply
      • Alexis Joseph says

        January 30, 2023 at 11:35 pm

        I LOVE IT! Ansley is the best eater!

        Reply
    9. Lisa says

      January 27, 2023 at 8:42 pm

      Can't wait to try this!

      Reply
      • Foodie Digital says

        January 27, 2023 at 8:42 pm

        Let us know how it goes!

        Reply
    10. Molly Philipps says

      January 25, 2023 at 1:44 am

      Made this last night both for my family and also to take for a friend who is recovering from surgery. It was incredibly flavorful and filling. My 7 year old loved it! It was easy to package up and take over to my friend for a nourishing meal. I used quinoa because it was what I had on hand. I don’t think it needs a ton of grain bc of the sweet potato. Do yourself a favor and make extra Brussels for the extra honey mustard you will have!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 25, 2023 at 5:41 pm

        Aww that is so kind! What a nourishing post-surgery meal! And how divine that your kiddo liked it 🙂 Thanks a ton for the review, Molly!

        Reply
    11. Penny says

      January 24, 2023 at 10:39 pm

      This was delicious! I made mine with plain couscous because I was out of brown rice.

      ★★★★★

      Reply
      • Alexis Joseph says

        January 25, 2023 at 1:14 am

        Hooray, I'm so glad! Thanks for letting me know it was a hit, Penny!

        Reply
    12. Brian says

      January 24, 2023 at 4:41 pm

      This is such a wonderful meal! It’s so easy and delicious and the entire family enjoys!

      ★★★★★

      Reply
    13. Val says

      January 24, 2023 at 2:11 am

      WOW. This recipe is so SO good! The combo of flavors from the spices on the veggies and the sauce is just killer. I made as-written (w the Brussels, sweet potatoes, and brown rice) and wouldn’t change a thing! I could still see it being amazing though if I had different veggies on hand (like the ones you rec as subs) - and would rather make this delish meal w subs than forego it LOL. It’s honestly just so good! Also love the cool crunch from the thinly sliced romaine on top - it’s such a small touch but really loved it! 💯 will be a repeat for us!!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 24, 2023 at 8:47 pm

        Heck yes!! We must make it with all the veggies imaginable! Romaine for prez. Thank you so much Val!!

        Reply

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    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

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