Vegetable and Chickpea Bake Bowl

The Vegetable and Chickpea Bake Bowl is a hearty and wholesome dish perfect for a late-night meal, featuring a medley of roasted seasonal vegetables and protein-packed chickpeas. Infused with aromatic spices and topped with a crispy crust, this dish is both satisfying and nutritious.

Ingredients

• Chickpeas - 1 cup (cooked or canned, drained and rinsed)
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Red onion - 1 small, diced
• Cherry tomatoes - 1 cup, halved
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Breadcrumbs - 1/2 cup
• Parmesan cheese - 1/4 cup, grated (optional)
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, bell pepper, carrot, red onion, cherry tomatoes, and chickpeas.
3. Drizzle the olive oil over the vegetables and chickpeas, then add the minced garlic, ground cumin, paprika, salt, and black pepper. Toss to coat evenly.
4. Transfer the mixture to a baking dish and spread it into an even layer.
5. In a separate bowl, mix the breadcrumbs with the grated Parmesan cheese, if using. Sprinkle this mixture over the vegetable and chickpea layer.
6. Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is golden brown.
7. Remove from the oven and let it cool slightly before serving.
8. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 55 g
• Fiber: 14 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber from chickpeas, promoting satiety and digestive health.
• Rich in vitamins and antioxidants from a variety of vegetables, supporting overall health.

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