Fall Vegetable and Rice Bowls
2 cups cooked rice
1 large sweet potato cubed
2 cups brussel sprouts halved
2 cups baby carrots halved
1 small red onion, sliced
1 cup mushrooms, sliced
1 can chickpeas, drained and rinsed
¼ cup olive oil
Salt and Pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 bag of spinach
¼ cup pumpkin seeds or sliced almonds
Honey Dijon Dressing
1/3 cup olive oil
1 Tbsp Dijon mustard
3 Tbsp honey
Salt and Pepper
1 Tbsp red wine vinegar
Preheat oven to 425 degrees. Place all vegetables on baking sheet and drizzle with olive oil, salt, pepper, paprika, onion powder and garlic powder. Mix well. Bake at 425 for 30 minutes.
Place a handful of spinach in individual serving bowl, top with some warm rice and then with vegetable mixture. Drizzle with dressing. Top with pumpkin seeds or almonds. Enjoy!
