Cinnamon Chickpea and Squash Rice Bowl

Making up new recipes is fun when you don’t use all of what you’ve bought for one and have leftovers for another! That’s basically where the inspiration for this rice bowl came from. It’s super quick, simple, and includes our favorite zukes and yummy cinnamon! Cinnamon is an amazing spice full of antioxidants; it is known to lower blood sugar levels and help fight and protect against diseases, bacterial infections, and more. Confession: we have at least 1/2 tsp of it every day – even brewing coffee with it. Needless to say, cinnamon is a great addition for a dinner meal. The flavors of this one are savory, sweet, and a smidgen of spicy! (Makes 2 large servings)

½ cup jasmine rice
3/4 cup water
pinch of salt
1 large zucchini
1 large yellow squash
1 tbsp olive oil
3-4 garlic cloves
2 loose tbsp fresh mint
2 loose tbsp fresh basil
juice of ½ mandarin orange

For the Beans
14 oz (1 can) chickpeas
1 tsp coconut oil
½ tsp cinnamon
¼ tsp cayenne pepper
1 tsp balsamic glaze

Begin by preparing your veggies and spices. Slice the zuke and squash into coins; finely chop the mint, basil and garlic; and cut the orange in half.

In a small to medium-size pot combine rice, 3/4 cups water, and a pinch of salt and bring to a boil. Stir, cover, and reduce heat to low. Simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

While the rice is going, heat up the olive oil in a medium-size pan over low-medium heat. Add the zuke/squash coins and cover. Flip after a couple minutes and stir in the garlic. Once fragrant, stir in the mint and basil. Flip coins, cover, and stir/flip occasionally so they don’t brown. Cook until zukes and squash become soft. It’s your preference how soft you like yours! Remove from heat and squeeze juice from orange all over the top.

Meanwhile, heat up the coconut oil in a small pan. Add chickpeas, cinnamon, and cayenne pepper. Let warm until starting to hear whistling/popping. Stir occasionally.

Serve in a low bowl or deep plate with a thin later of rice first, then the veggies, and top with the chickpeas. Drizzle the balsamic glaze on top. Indulge.

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