Zucchini & Carrot Bowl
As a kid, I was a picky eater; I liked vegetables but only certain ones; green beans and corn were at the top of the list, while asparagus was at the bottom, with those I wouldn't touch. There were some vegetables that were probably unusual for a child to want to eat, such as spinach and Brussels sprouts, that I ate without problem. I would eat these with butter and salt, and I was content with that; nothing fancy like Roasted Brussels Sprouts with Garlic. It wasn't until recently that I tried zucchini. I was seeking new foods to try to create healthier meals, but also in a way that was sustainable for me.
I thought I would make some veggie noodles. I had a spiralizer, but it didn't have a cup, so I decided to buy a new one; the first one I bought didn’t exactly do what I wanted. It wasn’t high enough to spiral right into a bowl and instead would fall right on the counter. I returned it in exchange for a smaller one with a cup. This one worked great because I could drop the noodles directly into my bowl.
Zucchini noodles are quick and easy to make, taking only a minute, but they can also be eaten raw if desired. Zucchini and carrots are really versatile vegetables. You can have them for breakfast by mixing them into bread, muffins, quiches, oatmeal, or pancakes. You may also use zucchini to make savory dishes for lunch or dinner, such as a salad or veggie pasta dish, a veggie bowl, or air-fried zucchini fries. There are numerous ways to prepare zucchini.
For this meal, I started with the chickpeas because they take the longest to make. I have an instant pot, so I can make a large batch at once and use it for multiple meals. After cooking the chickpeas, I let them cool in the water because I will use that for baking. Chickpeas produce a liquid known as aquafaba, which, when chilled, has the consistency of egg whites.
Grab your vegetables—carrots, zucchini, and tomatoes. Wash them and set aside all but the zucchini. Peel the zucchini, and then attach it to your spiralizer. Make your noodles until you have about 1 cup of zucchini noodles. Set aside the remaining zucchini for another use. Put your carrots in a food processor. Pulse until you have ½ cup of chopped carrots. Slice the tomatoes and set them aside. Next, take an onion and chop it until you have ½ cup of chopped onion. You can use a small or medium-sized onion. Open a bag of frozen broccoli (or fresh if you prefer) and set aside about 5 broccoli florets.
Once everything is prepared, steam your veggies. Steam the zucchini for about 1 minute, then transfer to your bowl. Next, steam the carrots, broccoli, and onion in a small skillet and transfer to a bowl. Steam the tomatoes for about 1-2 minutes before adding to your bowl. Next, add the chickpeas. Now is the time to be creative and customize it with your favorite sauce. Season with salt and your favorite seasonings.
For meal ideas to mix and match throughout the week, click here to download your meal bowl card to make meal planning easy.
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Zucchini & Carrot Bowl
Ingredients
1 Cup Zucchini noodles
1/2 cup chopped carrots
1/2 cup cooked chickpeas
8 sliced grape tomatoes
5 broccoli Florettes
1/2 cup onion
Directions
Wash and peel the zucchini. Using a spiralizer, make the zucchini noodles. Steam them for 1 minute in a small skillet pan with a little water. Chop the carrots and steam for 3–4 minutes. Steam the broccoli for about 4 minutes. Steam the onion for about 2–3 minutes. Chop and steam the tomatoes for 1-2 minutes. Add to a bowl with the cooked chickpeas.
Add your favorite sauces and seasonings.
Sauces
19 Sauce Recipes From Pinch Of Yum
50 Sauce Recipes From A Couple Cooks
Mix & Match Meal Bowl Card
For meal ideas to mix and match throughout the week, click here to download your meal bowl card to make meal planning easy.
