Roasted Brussels Sprout and Chickpea Meal Prep Bowls

These Roasted Brussels Sprout and Chickpea Meal Prep Bowls are full of vegetables and protein!  They’re perfect for a healthy and filling lunch that can be made ahead of time!

I made these Roasted Brussels Sprout and Chickpea Meal Prep Bowls when we were in the midst of moving and they were so nice to have on hand.  We’re now pretty much settled into our new house, aside form some unpacking, and I’m thinking I need to get to meal prepping again because it really is so convenient!

I know it can be controversial to bring cooked Brussels sprouts into the lunchroom (stinky!) but I say it’s totally worth it because these meal prep bowls are so good!

If you’re worried though, you could always sub them out for another less stinky veggie, like carrots, zucchini or sweet potato 🙂

I really love pretty much any roasted vegetable!  Roasting them just brings out such a great flavor without having to add much spice.  I also love roasting chickpeas because it makes them so crispy and delicious.  They do lose a little bit of their crispiness once refrigerated but they still have a great texture to them once warmed up again.

I’m wondering if you all are as excited about meal prep as I am?  I got into it shortly after I had my son and it’s been such a lifesaver!  You just make your recipe on Sunday and then you have lunch for the next 4 days.  I usually just make 4 portions because of food safety, I get a little worried if things go past 4 days.

When making meal prep bowls I like to add a grain, vegetable and protein.  I then add some fun extras like the dried cranberries and avocado and you have to have a delicious dressing to go on top!  My go-to dressing for roasted vegetables is always a lemon tahini dressing and that’s exactly what I’m using today.

Tips for these Roasted Brussels sprout and Chickpea Meal Prep Bowls:

• Don’t dress these bowls until ready to eat.  You can either store the dressing in a little 2 tablespoon size container or a larger jar.
• I have added the avocado to all containers in the photos, but I would suggest not adding the avocado until the morning of, or else it will get brown.  It also helps to squeeze a little lemon juice over it to prevent browning.
• These bowls can be enjoyed cold or warmed up.  I prefer mine warm 🙂
• If you don’t like or have quinoa on hand you can sub it out for any kind of other grain (or cauliflower rice) that you prefer.
• This recipe can easily be made into a large salad by combining everything together in a big bowl.

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