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

This Grilled Vegetable and Chickpea Bowl is a vibrant and nutritious midnight dish that combines the earthy flavors of roasted veggies with hearty lentils and chickpeas. Topped with fresh spinach and a hint of spice, it's a satisfying meal any time of the day.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, sliced
• Cherry tomatoes - 1 cup
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cooked lentils - 1 cup
• Canned chickpeas - 1 can (400g), drained and rinsed
• Fresh spinach - 2 cups
• Frozen peas - 1/2 cup
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the grill or grill pan to medium-high heat.
2. In a large bowl, combine the sliced zucchini, bell pepper, carrot, and cherry tomatoes with olive oil, garlic powder, cumin, salt, and black pepper. Toss until evenly coated.
3. Place the vegetables on the grill and cook for about 10-12 minutes, turning occasionally, until they are tender and have grill marks.
4. In a separate pot, heat the cooked lentils and chickpeas over medium heat until warmed through, about 5 minutes.
5. In the last couple of minutes of cooking, add the frozen peas to the lentil and chickpea mixture until heated.
6. In serving bowls, layer the lentil and chickpea mix, grilled vegetables, and fresh spinach.
7. Drizzle lemon juice over the top and garnish with chopped parsley before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils and chickpeas.
• Packed with vitamins and minerals from a variety of colorful vegetables.

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