Gluten Free Grilled Veggie Healthy Bowl
Prep Time: 10 minutes
Cook Time: 15 minutes
Note: All ingredients in blue is available at alcoeats.com
|ALCO Cumin Powder||1/2 tsp|
|Black Pepper||1/8 tsp|
|Green chili (chopped)||1 tsp|
|Ginger (shredded)||1 tbsp.|
|Lemon juice||1 tsp|
|Zucchini (cut in four length wise)||1/2|
|Red bell pepper quartered seeds and ribs removed||1/2|
|Yellow bell pepper quartered seeds and ribs removed||1/2|
|Use the vegetables to your choice||Any|
|Rice vinegar||1 tbsp.|
|Lemon juice||1 tbsp.|
|Olive oil||2 tbsp.|
|Black pepper||1/4 tsp|
|Ginger juice||1 tbsp.|
Prepare the dressing mix all the ingredients together, vinegar, lemon juice, olive oil, sugar, salt, black pepper, and ginger juice set aside. You can prepare the dressing even a few days earlier. This is my go-to dressing and I make this extra, so it is always ready.
Grilling the Vegetables: preheat the air fryer at 350-degree F. Spread the vegetables evenly on a tray, spray lightly with oil. Air fry for about 6 minutes. If you don’t have air fryer grill the veggies in the oven or on the stove.
Prepare the chickpeas, while vegetables are roasting, rinse the chickpeas few times changing the water. In a frying pan heat, the oil moderately, add chickpeas, stir fry for about 3 minutes. Chickpeas will catch some color. Add ALCO Cumin Powder, black pepper, green chilies, ginger, and lemon juice cook and stir fry for about 2 minutes stirring occasionally, set aside. Chickpeas also can be prepared in advance.
Toss the vegetables and chickpeas together and drizzle the dressing.