Vegetable and Chickpea Bowl

This Vegetable and Chickpea Bowl is a vibrant and hearty dish, perfect for a late-night craving. Packed with nutritious ingredients and bold flavors, it's an ideal option for a comforting meal any time of day.

Ingredients

• Cooked chickpeas - 1 cup (240 g)
• Quinoa - 1/2 cup (90 g)
• Vegetable broth - 1 cup (240 ml)
• Olive oil - 2 tablespoons (30 ml)
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Spinach - 2 cups (60 g), fresh
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon (5 g)
• Paprika - 1 teaspoon (5 g)
• Salt - 1/2 teaspoon (3 g)
• Black pepper - 1/4 teaspoon (1 g)
• Lemon juice - 1 tablespoon (15 ml)
• Fresh parsley - 2 tablespoons (8 g), chopped

Steps

1. Rinse the quinoa under cold water, then combine it with vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the diced red bell pepper, zucchini, and carrot to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the cooked chickpeas, spinach, cumin, paprika, salt, and black pepper. Cook for an additional 3-4 minutes until the spinach wilts and everything is heated through.
5. Remove from heat and stir in the lemon juice and fresh parsley.
6. Serve the vegetable and chickpea mixture over the cooked quinoa, and enjoy your wholesome bowl.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

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

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