Quinoa Chickpea Taco Bowls
Chickpeas are coated in plenty of spices and baked until crunchy, and then served alongside quinoa and a homemade pico de gallo. The perfect plant-based meal - dress up with avocado, jalapenos, or a slice of vegan cheese to mix it up!
Print
Pin
Servings: 4 meals
Calories: 335kcal
Ingredients
- 1 cup dry quinoa cooked according to package directions
- 15 ounces chickpeas rinsed and drained
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon cumin
- 1 teaspoon Chili Powder
- 1 teaspoon paprika
- ½ teaspoon Sea Salt
- ½ teaspoon onion powder
Pico de Gallo
- 2 large tomatoes diced
- ½ cup cilantro chopped
- 3 tablespoon onion finely minced
- 1-2 tablespoon lime juice to taste
- 1 Jalapeno minced or to taste
- ¼ teaspoon Sea Salt
Instructions
- Preheat oven to 400 degrees F.
- Rinse and drain chickpeas, and then add to a bowl. Drizzle with olive oil and lime juice, and then sprinkle on the spices. Mix to combine and evenly coat the chickpeas.
- Spread chickpeas out on a baking tray, and bake for 20 minutes.
- Prepare pico de gallo by mixing together all ingredients. Adjust salt, lime and jalapenos to taste.
- Prepare meals by layering quinoa, chickpeas, and pico de gallo, and any other toppings as desired.
Notes
Nutrition for 1 out of 4 servings:
11.9g Protein | 53.4g Carbs | 8.8g Fat | 10.1g Fiber | 335 Calories
Nutrition
Serving: 1meal | Calories: 335kcal | Carbohydrates: 53.4g | Protein: 11.9g | Fat: 8.8g | Fiber: 10.1g