Grilled Summer Veg Bowl with Chana
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
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!
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.
Heat the Basmati Rice and Everyday Chana according to package instructions.
Make the Raita sauce.
In two bowls, assemble the heated Basmati rice, Chana and grilled vegetables.
Serve with the raita sauce. Enjoy!