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

This Roasted Vegetable and Chickpea Bowl is a vibrant midnight meal, packed with nutritious ingredients like lentils, spinach, and colorful carrots. It's a wholesome and satisfying dish that combines roasted vegetables with protein-rich chickpeas for a delightful late-night snack.

Ingredients

• Carrots - 2 medium, sliced
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Chickpeas - 1 cup, canned (drained and rinsed)
• Cooked lentils - 1 cup
• Fresh spinach - 2 cups, chopped
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Frozen peas - 1/2 cup
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine sliced carrots, diced red bell pepper, diced zucchini, and chickpeas.
3. Drizzle with olive oil and sprinkle with garlic powder, cumin, paprika, salt, and black pepper. Toss to coat evenly.
4. Spread the vegetable and chickpea mixture on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
6. While the vegetables are roasting, prepare the lentils and peas. If using frozen peas, steam them for about 3-5 minutes until heated through.
7. In a large bowl, combine the cooked lentils, chopped spinach, and steamed peas.
8. Once the roasted vegetables are done, add them to the bowl with lentils and spinach, and drizzle with lemon juice.
9. Toss everything together gently and serve warm.

Nutrition

• Calories: 400
• Protein: 16 g
• Carbs: 62 g
• Fiber: 18 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids digestion and promotes satiety.
• Rich in plant-based protein, supporting muscle health and repair.

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