Grilled Vegetable and Chickpea Bowl with Spinach and Lentils and Chickpeas and Carrots

This Grilled Vegetable and Chickpea Bowl is a vibrant and nutritious dish, perfect for a healthy midnight snack. Packed with fiber-rich lentils, protein-packed chickpeas, and colorful grilled vegetables, it’s both filling and satisfying.

Ingredients

• Zucchini - 1 medium, sliced
• Red bell pepper - 1, chopped
• Carrot - 1 large, sliced
• Red onion - 1 small, quartered
• Chickpeas - 1 cup, cooked and drained
• Lentils - 1/2 cup, cooked
• Fresh spinach - 2 cups
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the grill or a grill pan over medium-high heat.
2. In a large bowl, combine sliced zucchini, bell pepper, carrot, and red onion. Drizzle with 1 tablespoon of olive oil, and season with cumin, paprika, salt, and black pepper. Toss to coat the vegetables evenly.
3. Grill the vegetables for about 5-7 minutes on each side until they are tender and have grill marks. Remove from the grill and set aside.
4. In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Add the cooked chickpeas and lentils to the skillet, stirring to combine. Cook for an additional 3-4 minutes until heated through.
6. In a large serving bowl, layer the fresh spinach, followed by the grilled vegetables, and the chickpea-lentil mixture.
7. Drizzle with lemon juice and garnish with chopped parsley before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from chickpeas and lentils.
• Rich in dietary fiber, promoting digestive health.

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