Crispy Vegetable and Quinoa Bowl with Chickpeas

This Crispy Vegetable and Quinoa Bowl with Chickpeas is a vibrant and nutritious dish, perfect for a midnight snack that satisfies both hunger and health. Packed with textures and flavors, it combines roasted veggies, fluffy quinoa, and crispy chickpeas for a delightful experience.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Canned chickpeas - 1 cup, rinsed and drained
• Olive oil - 2 tablespoons
• Bell pepper (any color) - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Red onion - 1 small, diced
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a saucepan, combine quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. While the quinoa cooks, toss the chickpeas, bell pepper, zucchini, carrot, and red onion in a bowl with olive oil, garlic powder, paprika, salt, and black pepper.
4. Spread the vegetable and chickpea mixture on a baking sheet in a single layer.
5. Roast in the preheated oven for 15-20 minutes, stirring once halfway through, until vegetables are tender and chickpeas are crispy.
6. Once the quinoa is cooked, fluff it with a fork and divide it between two bowls.
7. Top each bowl with the roasted vegetables and chickpeas, and sprinkle with fresh parsley before serving.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and muscle health.
• Rich in vitamins and minerals from the variety of vegetables, supporting overall health.

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