Vegan Maple Roasted Brussels & Chickpea Bowl
This is one of those bowls that feels like a hug.
Sweet, crispy, earthy, and super satisfying
. Roasted Brussels sprouts and chickpeas get all caramelized in maple syrup, then land on top of cozy brown rice.
It’s simple, filling, and always hits the spot.
I’ve made this recipe on busy weeknights, Sunday meal preps, even for lunch with friends.
It’s always a win.
What You’ll Need
- 1 lb Brussels sprouts, trimmed and halved
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups cooked brown rice
Why I Love This Recipe
I started making this dish during a chilly fall evening when I had leftover Brussels sprouts and chickpeas sitting around. I tossed them together, added some maple syrup on a whim, and roasted them until crispy. I didn’t expect it to become such a go-to, but here we are.
- It’s pantry-friendly and affordable
- Roasting brings out a deep, sweet flavor in Brussels
- Chickpeas turn crispy and nutty — addicting!
- It’s cozy and filling but still healthy
- Comes together in under 40 minutes with minimal prep
Servings and Time
Serves: 2 large or 4 smaller portions
Total Time: 35–40 minutes
Macros (per serving, based on 4 servings)
- Calories: 340
- Protein: 10g
- Carbs: 44g
- Fat: 13g
- Fiber: 9g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Roasting Brussels sprouts at high heat causes the natural sugars to caramelize, giving you those crispy, golden edges. Chickpeas, when dried well and tossed in oil, crisp up beautifully in the oven like little nutty croutons. Maple syrup adds a sticky glaze that clings to everything, enhancing the flavor and texture.
Common Mistakes
- Not drying chickpeas – Extra moisture = soggy instead of crispy.
- Crowding the pan – Spread everything out so it roasts, not steams.
- Undercooking Brussels – Let them get deeply golden for the best flavor.
- Skipping the seasoning – Garlic and paprika are small but mighty here.
What to Serve With
- A drizzle of tahini or lemony yogurt on top
- A soft-boiled egg for protein
- Roasted sweet potatoes or squash on the side
- A simple green salad with a sharp vinaigrette
FAQ
Can I use frozen Brussels sprouts?
I don’t recommend it — they tend to steam instead of roast.
Do I have to use brown rice?
Nope! Try quinoa, farro, or cauliflower rice.
Can I make this spicier?
Yes, toss in red pepper flakes or a dash of hot sauce.
How do I reheat leftovers?
A quick pop in the air fryer or oven brings back the crisp.
Substitutions and Variations
- Use honey instead of maple syrup
- Swap chickpeas for white beans or cubed tofu
- Add a splash of balsamic vinegar for a tangy twist
- Toss in shredded kale during the last 10 minutes of roasting
Tools Required
- Sharp knife
- Cutting board
- Sheet pan
- Mixing bowl
- Parchment paper
- Measuring spoons
- Rice cooker or pot (for brown rice)
- Spoon or spatula
Make Ahead Tips
- Cook brown rice ahead of time and store in the fridge
- Pre-trim Brussels and dry chickpeas earlier in the day
- You can even roast everything and reheat in the oven later
How to Make Maple Roasted Brussels Sprouts and Chickpea Bowl
Step 1: Preheat your oven to 425°F
Ultra close-up shot of oven dial set to 425°F with finger adjusting the knob, modern stainless steel double oven, top-down shot used by recipe bloggers.
Step 2: Prep your veggies and chickpeas
In a large bowl, combine 1 lb trimmed and halved Brussels sprouts and 1 can (15 oz) chickpeas that have been drained, rinsed, and patted very dry.
Step 3: Season everything
Drizzle the veggies and chickpeas with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. Toss until evenly coated.
Step 4: Spread on baking sheet
Line a large baking sheet with parchment paper. Spread the Brussels sprouts and chickpeas out in a single layer with the cut sides of the sprouts facing down.
Step 5: Roast
Place the sheet pan into the oven and roast at 425°F for 25–30 minutes, stirring halfway through, until Brussels are golden and chickpeas are crispy.
Step 6: Warm your rice
While veggies roast, warm up 2 cups cooked brown rice in the microwave or on the stovetop until hot.
Step 7: Build your bowl
Scoop brown rice into a round bowl. Top with the maple roasted Brussels sprouts and chickpeas. Optional: Drizzle with extra maple syrup or sprinkle with flaky salt.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back crispiness. Microwave works too, but it won’t be as crispy.
Let’s Wrap It Up
This bowl is warm, cozy, and full of good stuff. It’s the kind of meal that leaves you full but energized. I hope you give it a try — and if you do, drop a comment and let me know how it turned out or if you made any fun twists!