Grilled Summer Veg Bowl with Chana

Grain bowls can be the perfect meal solution anytime of year, but we especially love making them in the summer when grilling vegetables always feels like a good idea. When you use our rice and chana, preparing these bowls couldn’t be easier.

Serves 2


Grilled vegetables:

4-5 baby zucchini, sliced in half lengthwise

1 summer squash, sliced on a bias

½ pineapple, cored and cubed

4-5 baby bok choy, sliced in half lengthwise

Rice and Chickpeas:

1 package Naturally Brown Organic Basmati Rice  

1 package Black Chickpeas, Tamarind & Sweet Potato Organic Everyday Chana

Raita Sauce:

½ cup sour cream or yogurt

Pinch of cumin, black pepper and paprika

Finely chopped herbs, we used dill and cilantro

Salt to season


What to do with the other half of the pineapple? Grill it up, then serve it for dessert with vanilla ice cream and toasted coconut!


Step 1
Heat the grill/grill pan over high and oil the grates when hot. Grill all your vegetables in batches until lightly charred on both sides. This should take you 10-15 minutes.

Step 2
Heat the Basmati Rice and Everyday Chana according to package instructions.

Step 3
Make the Raita sauce.

Step 4
In two bowls, assemble the heated Basmati rice, Chana and grilled vegetables.

Step 5
Serve with the raita sauce. Enjoy!