One-Pot Chickpea & Spinach Rice Bowl

One-pot bowls turn pantry staples into an easy midday plate without a sink full of dishes. Cumin-warmed chickpeas mingle with wilted spinach and brown rice, finished with lemon and sweet cherry tomatoes for a bright vegan lunch.

Serves 4

Estimate for one serving

• 410 cal
• 14g protein
• 68g carbs
• 10g fat
• 11g fiber

Every recipe here is free to read.

Ingredients

• 4 cups cooked brown rice
• 2 cans (15 oz each) canned chickpeas, drained and rinsed
• 6 cups baby spinach
• 2 cups cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt

Instructions

1. 1In a large skillet over medium heat, warm olive oil.
2. 2Add red onion and cook 2 minutes until softened.
3. 3Stir in chickpeas, cumin, garlic powder, and salt; cook 4 minutes.
4. 4Add cherry tomatoes and spinach; stir until spinach wilts, about 2 minutes.
5. 5Fold in cooked brown rice and lemon juice; heat through for 3 minutes.
6. 6Divide into 4 bowls.