Welcome to a different EASY, nourishing, flavorful plant-based meal (we all know you’re keen on them!). This EPIC bowl combines limey, salty, spicy smashed chickpeas with fluffy quinoa, caramelized roasted veggies, and an aji verde sauce so good you’ll wish to lick the blender!
Prepared in simply half-hour, this nourishing meal is our new weeknight go-to and shortly to be yours, too. Let’s get cooking!
Tips on how to Make Chickpea “Taco” Bowls
These vegan taco bowls get their identify because of the smashed chickpea taco “meat” made by mashing chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), salt, and dried herbs and spices. They’re smoky + spicy + limey + SO versatile!
As soon as within the oven, they cook dinner lengthy sufficient to crisp across the edges whereas nonetheless remaining moist and “meaty.”
Then it’s on to the fajita-style veggies! Sliced bell peppers and onions get tossed with olive oil, salt, and garlic powder and bake concurrently the chickpeas.
Whereas they’re doing their factor within the oven, there’s time to arrange a batch of quinoa (within the On the spot Pot is our most well-liked methodology!) and the colourful aji verde sauce. Assemble into bowls, drizzle that sauce, and it’s mealtime!
We hope you LOVE these taco bowls! They’re:
Vibrant
Spicy
Savory
Satisfying
Nourishing
& SO scrumptious!
Get pleasure from them for a simple weeknight meal, or meal prep to take pleasure in all through the week. They’d even be enjoyable for a Friday evening banquet served with Chili Lime Mango Margaritas or Easy Vegan Flan (No-Bake!).
Extra Nourishing Plant-Primarily based Bowls
In the event you do that recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 4 (Servings)
SMASHED CHICKPEA TACO “MEAT”
- 2 (15-oz.) cans chickpeas, drained, rinsed and nicely dried
- 2 Tbsp olive oil
- 1 Tbsp lime juice
- 1 Tbsp aji amarillo paste (or sriracha)
- 1 tsp floor cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2-3/4 tsp sea salt
VEGGIES
- 2 medium bell peppers, seeds and stems eliminated, sliced lengthwise (we used inexperienced and pink)
- 1 giant onion (pink or yellow), peeled and sliced lengthwise
- 1 ½ Tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
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CHICKPEAS: Preheat the oven to 425 levels F (218 C) and line two baking sheets with parchment paper. Put aside.
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In a mixing bowl, toss the chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), cumin, garlic powder, paprika, oregano, and salt till evenly coated. Mash with a fork till nicely damaged down and cohesive.
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Switch to one of many parchment-lined baking sheets and unfold into a fair layer with some areas between the groupings to encourage crisping.
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VEGGIES: On the opposite baking sheet, add the sliced bell peppers and onions. Toss with olive oil, salt, and garlic powder. Unfold evenly over the pan. Roast the chickpeas and greens for 20-25 minutes till crispy, stirring/flipping midway by.
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QUINOA: In the meantime, put together your quinoa on the stovetop or within the Instant Pot. 1 cup dry quinoa yields ~3 cups cooked.
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SAUCE: Make your aji verde sauce.
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Serve the greens and chickpeas over quinoa and high with aji verde sauce. Sprinkle with optionally available cilantro and serve.
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Leftovers will be saved individually within the fridge for as much as 3-4 days. The quinoa and chickpea taco “meat” will be saved within the freezer for as much as 1 month.
*Diet info is a tough estimate calculated with the lesser quantity of salt, a full batch of aji verde sauce, and with out optionally available elements.
Serving: 1 serving Energy: 436 Carbohydrates: 53.9 g Protein: 13.1 g Fats: 20 g Saturated Fats: 2.8 g Polyunsaturated Fats: 4 g Monounsaturated Fats: 11.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 995 mg Potassium: 626 mg Fiber: 9.4 g Sugar: 11.2 g Vitamin A: 462 IU Vitamin C: 89 mg Calcium: 84 mg Iron: 4.1 mg
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