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

This Roasted Vegetable and Chickpea Bowl is a vibrant and nutritious dish that combines the heartiness of lentils, the sweetness of carrots, and the freshness of spinach, making it a perfect late-night meal. Packed with protein and fiber, it's both satisfying and energizing.

Ingredients

• Carrots - 150 grams, diced
• Chickpeas - 1 can (400 grams), drained and rinsed
• Lentils - 100 grams, cooked
• Frozen peas - 100 grams
• Fresh spinach - 100 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced carrots, drained chickpeas, olive oil, garlic, salt, black pepper, paprika, and cumin. Toss well to coat the vegetables and chickpeas evenly.
3. Spread the mixture on a baking sheet in a single layer and roast in the oven for about 20 minutes, or until the carrots are tender and slightly caramelized.
4. While the vegetables are roasting, cook the lentils according to package instructions if not already cooked.
5. In a medium saucepan, add the cooked lentils, frozen peas, and spinach. Cook over medium heat until the spinach is wilted and peas are heated through, about 5 minutes.
6. Once the roasted vegetables are done, remove them from the oven and combine with the lentil mixture.
7. Drizzle with lemon juice and toss gently to combine before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 75 g
• Fiber: 20 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

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

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