Print

Fall Veggies & Rice Harvest Bowls

Roasted brussels sprouts, carrots, sweet potatoes, fresh greens, brown rice, quinoa, and pepitas all topped with a creamy chili dressing. These Fall Veggies & Rice Harvest Bowls are delicious and perfect for a healthy, easy lunch or dinner!
Course Lunch, Dinner, Appetizer, Main Course
Cuisine American
Keyword Fall, Power Bowl
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 Harvest Bowls
Calories 525kcal
Author Christine McMichael

Ingredients

Fall Veggies & Rice Harvest Bowls

  • 3 cups brussels sprouts, halved (about 15-20 sprouts)
  • 3 cups sweet potatoes, cubed (about 2 large sweet potatoes)
  • 2 cups baby carrots, halved (about 15-20 carrots)
  • 1/4 cup oil
  • 1/4 cup water
  • salt/pepper (to taste)
  • 1 cup spinach, chopped
  • 1/4 cup pepitas
  • 2 cups brown rice, cooked

Creamy Chili Dressing

  • 1/4 cup tahini
  • 2 Tbsp olive oil
  • 1/2 lemon, juiced
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 1 tsp chili powder
  • salt/pepper (to taste)

Instructions

  • Preheat oven to 375 degrees F.
  • Place the vegetables on a baking sheet and drizzle with oil.
  • Pour the water over the vegetables and salt/pepper to taste.
  • Roast the vegetables for about 30 minutes, tossing halfway to ensure that they are evenly cooked.
  • Place the chopped spinach and cooked rice in bowls.
  • While the vegetables are cooking, mix the tahini, oil, lemon juice, paprika, cayenne, chili powder, and salt/pepper in a dressing shaker.
  • Place the roasted veggies in each bowl, then top with pepitas and dressing.
  • Serve and enjoy!

Notes

*Feel free to substitute greek yogurt for the tahini.
*We recommend using pre-cut veggies to save on time!

Nutrition

Calories: 525kcal | Carbohydrates: 59g | Protein: 16g | Fat: 25g