Smoky + Spicy Veggie Lunch Bowl

Spicy Brussels sprouts are the star of this dish

Spicy Brussels sprouts are the star of this dish. This make-ahead lunch is so easy to throw together, is filling, healthy, and tasty! Make some rice, roast some veggies, and put it in bowls. It doesn’t get much easier than that.

For me, making a few easy-to-reheat lunch bowls (like this teriyaki bowl!) is the key to making sure I don’t eat out during the work week. I tend to make unhealthy choices and spend a lot of money when I don’t meal prep! The flip side: I also have to make a lunch I’m excited to eat or I’ll talk myself into going out with coworkers.

Let’s talk about rice.

One day, my husband came home and presented me with a rice cooker. He also revealed a cookbook called something like “weight-loss rice diet” from a cycling coach. He declared a lifestyle change and diet, and this time, to stick to a plan of rice balls for meals. (After trying a million weird diets, he finally found success and lost 30 pounds in just making small lifestyle adjustments.)

I presumed we’d use the rice cooker a total of one time, for this “lifestyle project,” and then throw them away the same day we stashed the rice cooker in a cabinet to remain untouched for the rest of our married life. It turns out, I was 100% correct on the rice balls, but not on the rice cooker. Sticky rice is my favorite, and our rice cooker with fuzzy logic is a kitchen gadget I surprisingly use frequently.

Here’s a lunch winner: squash, black beans, jasmine rice, and spicy Brussels sprouts. This makes three servings, which I stored in my favorite glass storage containers because you can put right in the microwave at work. They stack in the fridge, too. Also, if you’re trying to get more organized with work lunches, the Paprika app is the best meal planning app. It is the best way to store your favorite recipes, create a grocery list, and create a meal plan calendar. I’ve used it for years and absolutely LOVE it.

Here’s how to assemble…

Spicy veggie lunch bowl

Spicy Brussels Sprouts + Squash Bowl

An easy and filling lunch!


  • 1 Butternut Squash (cubed)
  • 1 bag Brussels sprouts
  • 3 cups cooked jasmine rice
  • Can of Adobo chiles
  • Olive Oil
  • Kinder’s The Blend Seasoning
  • Can of Black Beans (Cuban Black Beans from Trader Joe’s, if available!)


  1. Preheat oven to 425.
  2. Cook rice in rice cooker (Or however you cook rice!)
  3. Toss the butternut squash in olive oil + The Blend.
  4. Toss the Brussels sprouts in adobo chili sauce + olive oil.
  5. Roast brussels sprouts for 25 minutes. Roast squash for 40 minutes.
  6. Assemble your bowls! Add 1/3 of all of the ingredients into a bowl.
  7. Enjoy for lunches!

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Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 134mgCarbohydrates: 67gFiber: 8gSugar: 3gProtein: 10g

Did you make this recipe?

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Here are some more meal prep ideas:

  • Meal prep containers with three dividers make little bento boxes for work lunch easy
  • I love a good soup for lunch. Here is a roundup of soups for fall you can enjoy for dinner, take for lunch, and freeze for later!
  • Kinder’s The Blend truly makes every dish taste better. Use it on veggies or chicken when you’re grilling, sprinkle it on bread with olive oil… it’s a simple garlic / salt / pepper blend but it’s like magic.

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