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.
Roasted Brussels Sprout and Chickpea Meal Prep Bowls
Prep Time: 20 mins- Cook Time: 40 mins
- Total Time: 1 hour
Yield: 4
Category: Meal Prep, Lunch, Vegan, Gluten Free
Cuisine: American
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Pin RecipeDescription
These Roasted Brussels Sprout and Chickpea Meal Prep Bowls are perfect for a healthy weekday lunch packed with protein and veggies! Make them on Sunday and have four delicious and healthy lunches ready to go for the week!
Ingredients
- 3/4 cups quinoa, uncooked
- 1 pound Brussels sprouts
- 2 cups cooked chickpeas
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 tablespoons dried cranberries
- 1 large avocado
Lemon Tahini Dressing:
- 1/2 cup tahini
- Juice of 1 large lemon
- 1/4 teaspoon salt, or more to taste
- 4-8 tablespoons warm water, depending on how thick you want the dressing
Instructions
- Pre-heat oven to 400 degrees F. Cook quinoa according to package directions and set aside.
- Rinse brussels sprouts, cut off stem, peel off outer leaves if necessary and slice in half. Add Brussels sprouts and chickpeas to a large sheet pan. I like to keep them separate. Drizzle everything with olive oil and season with salt and pepper. Add the paprika and garlic powder only to the chickpeas. Gently toss each ingredient until everything is coated. Bake until Brussels sprouts are tender and browned and chickpeas are crispy, 30-35 mins.
- Add all dressing ingredients to a jar or small bowl and whisk until combined. You can either portion out the dressing into two tablespoon containers or leave it all in an airtight jar until ready to use.
- Assemble bowls: add 1/4 of the quinoa, Brussels sprouts and chickpeas to each bowl. Then add 2 tablespoons of dried cranberries. I would recommend waiting to add 1/4 of the avocado until ready to eat. See tips above!
Hi Izzy! I’m going to make this recipe. I was planning on using canned chickpeas. Will they roast straight out of the can? Or do I need to rinse them? I’m hoping to avoid taking the extra skin off of the outside, since it’s so time consuming.
Thank you so much! Can’t wait to try it 🙂
Hi Cherilyn! I rinse them and then pat them dry a bit before roasting them. No need to peel the skins off! I hope you enjoy 🙂