These easy and delicious meal prep bowls feature roasted honey mustard brussels sprouts, chickpeas, and farro. They’re simple, veggie-loaded, pack well for lunch, and can be enjoyed hot or cold.
This post may contain affiliate links. For more information, see my affiliate disclosure.
September is in full swing, and it’s one of the busiest times of year in the life of a food blogger and dietitian!
The beginning of the school year corresponds with a huge surge in searches for healthy and easy recipes. And even for those without kids, the end of summer is usually marked by a renewed energy for cooking and the desire to get back into a healthy routine.
With that in mind, I’ve been hard at work creating easy recipes that will help you eat your veggies, even on the busiest of days. Exhibit A: Honey Mustard Brussels Sprouts and Chickpea Bowls!
These flavorful bowls take fewer than 45 minutes to prepare and are an excellent lunch or dinner option. Make them in advance to bring with you to work, or throw them together after a long day.
The protein and fiber from the chickpeas, brussels, and farro in this dish will keep you satiated. Plus, you can’t beat a classic honey mustard dressing! (If you’re familiar with my Honey Sriracha Brussels Sprouts, then you probably know how well honey goes with brussels.)
Have I convinced you to make them yet? 😉
How to Make Honey Mustard Brussels Sprouts and Chickpea Bowls
First, trim the bottom of each brussels sprout and remove any spotted or brown leaves. Put them in a colander in the sink and rinse under cold water for 30-60 seconds.
Transfer the sprouts to a cutting board, one at a time, and quickly examine each one to see if you removed all of the dirt. Pat them dry with a clean towel. If you are using large brussels sprouts, slice them in half. You can keep smaller sprouts intact.
Put the sprouts on a baking sheet lined with parchment paper. Drain and rinse a can of chickpeas in the same colander. Pat the chickpeas dry and add them to the baking sheet.
Toss the brussels and chickpeas in olive oil, salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the brussels are tender and browned.
In the meantime, prepare the farro according to package instructions and whisk together the dressing (whole grain mustard, honey, lemon juice).
When the brussels sprouts and chickpeas are finished roasting, divide them into three bowls with the cooked farro. If you are eating immediately, add the dressing.
Otherwise, store the cooked ingredients and dressing separately in airtight containers until you plan to eat! You can eat these bowls hot or cold.
Possible Additions and Substitutions
- Can you make these gluten free? Yes, you can sub any gluten free whole grain for the farro, including quinoa, brown rice, millet, or teff.
- What if I don’t have chickpeas? You can sub white beans or lentils.
- What else would taste good in these bowls? Shredded turkey or chicken, hardboiled eggs, cheese, and/or apples.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
For other lunch bowl recipes, check out:
- Peanut Soba Noodles with Roasted Broccoli
- Cauliflower al Pastor Bowls
- Sweet Potato Black Bean Meal Prep Bowls
Honey Mustard Brussels Sprouts and Chickpea Bowls
Ingredients
- 1 pound Brussels sprouts - ~4 cups halved
- 1 15.5 oz can chickpeas - drained and rinsed
- 1 tablespoon olive oil
- Sea salt - to taste
- Black pepper - to taste
- 1 cup cooked farro
For the dressing:
- 3 tablespoon whole grain mustard - can sub dijon
- 3 tablespoon honey
- ½ lemon - juiced
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Trim each Brussels sprout, and remove any dirty or brown outer leaves. Rinse them in a colander under cold water for 30-60 seconds to remove dirt. Pat dry and slice them in half lengthwise. Transfer to the lined baking sheet. Rinse and drain the chickpeas in the same colander, pat dry, and add them to the baking sheet.
- Toss the sprouts and chickpeas in olive oil, salt, and pepper, spread them out in a single layer, and roast for 25-30 minutes, or until the sprouts are tender and slightly browned.
- While they are roasting, prepare the farro according to package instructions. Whisk together the whole grain mustard, honey, and lemon juice, and set aside.
- Divide the cooked Brussels sprouts, chickpeas, and farro into three bowls. Drizzle with dressing to taste and enjoy immediately. If you are not planning to eat them right away, store the ingredients and dressing separately in airtight containers in the fridge. Add the dressing right before you eat your bowl.
Notes
Nutrition
Happy back-to-school,
Lizzie
