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    Home » Recipes » Dairy Free

    Honey Mustard Brussels Sprouts and Chickpea Bowls

    Published: Sep 19, 2019 / Modified: Jul 1, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 18 Comments

    • 127
    Jump to Recipe Print

    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.

    honey mustard brussels sprouts and chickpea bowls

    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? 😉

    ingredients for honey mustard brussels sprouts

    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.

    brussels and chickpeas on a baking sheet

    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.

    honey mustard brussels sprouts and chickpeas bowls close-up

    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.
    honey mustard brussels sprouts and chickpeas bowls

    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

    📖 Recipe

    Honey Mustard Brussels Sprouts and Chickpea Bowls

    Vegetarian meal prep bowls with brussels sprouts and a three ingredient honey mustard dressing!
    5 from 24 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 40 minutes mins
    Servings: 3 people
    Calories: 375kcal
    Author: Lizzie Streit, MS, RDN

    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
    Prevent your screen from going dark

    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

    Make gluten free: sub quinoa, teff, brown rice, or millet for farro
    Possible add-ons: shredded turkey or chicken, hard boiled eggs, cheese
    Servings and storage: Store the bowl components and dressing separately, up to 3 days in the fridge. You can eat these hot or cold. Reheat in the microwave on high for 60-90 seconds before adding the dressing.

    Nutrition

    Serving: 1bowl | Calories: 375kcal | Carbohydrates: 67g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 618mg | Potassium: 868mg | Fiber: 15g | Sugar: 21g | Vitamin A: 1162IU | Vitamin C: 130mg | Calcium: 129mg | Iron: 5mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy back-to-school,

    Lizzie

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    • 127

    Reader Interactions

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    1. Janet Gaston

      January 17, 2023 at 8:22 am

      Why is the sodium so high? Is it just the “salt to taste”?

      Reply
      • Lizzie Streit, MS, RDN

        January 17, 2023 at 11:32 am

        Hi Janet, the sodium is mostly coming from the canned beans and the mustard. The nutrition calculator that I use for my recipes estimates the amount of salt in canned beans, so the actual amount of sodium that the beans will contribute to the recipe varies by brand and preparation method. For example, no salt added or low sodium beans will not contribute as much sodium as regular canned beans, which is what the nutrition calculator used. Thoroughly rinsing canned beans before using them in the recipe will also reduce the sodium content. Homemade beans made with no added salt will be low in sodium too. The amount of sodium in mustard also varies by brand. Finally, the “salt to taste” on the recipe card is not actually included in the nutrition calculations. If you are looking to cut back on the sodium in the recipe, I recommend purchasing no salt added or low sodium beans, rinsing them thoroughly, and not adding any salt to taste.

        Reply
    2. Nancy

      December 02, 2022 at 7:02 am

      5 stars
      I think you meant put everything in one bowl and eat it quick before anyone else sees it. This sounds delish and I am going to make it as soon as I can get to the store and get some sprouts. Thanks!

      Reply
      • Lizzie Streit, MS, RDN

        December 02, 2022 at 9:45 am

        Haha, that’s a great plan! It’s so delicious that you may just need to hide it from others. I hope you enjoy it, Nancy!

        Reply
    3. Devon

      May 15, 2022 at 6:44 pm

      5 stars
      YUM!!! I tweaked this a tiny bit by adding some carrot for extra bulk and vegetable, then used dijon mustard with agave (to make it vegan), lemon juice, a tiny bit of vinegar, garlic powder and black pepper. 10/10 will definitely be making again! I loved how flavorful it was despite how little “drizzle” I ended up adding.

      Reply
      • Lizzie Streit, MS, RDN

        May 17, 2022 at 3:47 pm

        Hi Devon, that’s great to hear! It sounds like you made some delicious additions and tweaks. Thanks for sharing and for leaving a 5-star rating!

        Reply
    4. Lydia

      February 23, 2022 at 10:52 pm

      My mouth is watering! 🙂 Do you have any suggestions for ingredient tweaks or substitutions to (keep this a scrumptious taste, but) reduce the amount of sodium? Many thanks if you can help.

      Reply
      • Lizzie Streit, MS, RDN

        February 24, 2022 at 12:09 pm

        Hi Lydia. I recommend using no added salt or low sodium chickpeas and draining and rinsing them thoroughly with water before using. The nutrition facts for the recipe were calculated using regular canned chickpeas and I don’t believe it takes into account the effects of rinsing them with water. So if you buy no added salt or low sodium chickpeas and rinse them, the sodium content of the meal will likely be lower.

        Reply
        • Lydia

          February 24, 2022 at 7:27 pm

          Kazowie! Your speedy response and expert recommendation are greatly appreciated!! No salt added chickpeas are now on my grocery list → and this recipe is now on next week’s meal plan (they’ll get a good rinse in prep, too). I look forward to trying more of your plant-based dishes. 🤩

        • Lizzie Streit, MS, RDN

          February 25, 2022 at 9:59 am

          I’m glad my response was helpful. Enjoy the recipe!!

    5. katie

      May 28, 2021 at 8:40 pm

      5 stars
      So tasty and I’m relieved to find such a simple recipe. Normally I’m cutting corners. I did my sprouts (after boiling & halving) and chickpeas in a skillet on the stovetop with some onion & garlic, since my oven takes too long to preheat. I did use quinoa instead of farro, which might have been an odd choice, but the result was very tasty!

      Reply
      • Lizzie Streit, MS, RDN

        May 31, 2021 at 11:24 am

        Hi Katie, I’m so glad that you enjoyed this easy recipe! Thanks for rating and letting me know :).

        Reply
    6. Kimberly

      May 24, 2021 at 6:05 pm

      Delicious!!!!!

      Reply
      • Lizzie Streit, MS, RDN

        May 24, 2021 at 6:12 pm

        So glad to hear that you enjoyed!

        Reply
    7. Heather

      February 20, 2021 at 5:45 pm

      5 stars
      So easy to make and so tasty it’s now a go to meal of mine.

      Reply
      • Lizzie Streit, MS, RDN

        February 21, 2021 at 5:12 pm

        I’m so glad you like the recipe! 🙂

        Reply
        • Connie

          July 19, 2021 at 2:54 pm

          Can I use barley instead of faro?

        • Lizzie Streit, MS, RDN

          July 19, 2021 at 3:59 pm

          Yes, I think that would be a great substitution! Hope you enjoy.

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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