Roasted Chickpea Quinoa Taco Bowls
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (10)

Roasted Chickpea Quinoa Taco Bowls

NUTRITION · PER SERVING30M COOK
CAL 69%·PRO 100%
CARBS 199G58% OF CAL
39G FIBER138G OTHER21G TOTAL SUGAR
FAT 46G30% OF CAL
6G SAT39G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fast and flavorful quinoa bowls with roasted spiced chickpeas, black beans, fresh vegetables, and toppings like avocado and tortilla chips. A complete plant-based meal.

mainmexicanbowlbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 15 oz chickpeas ((I used 1 can))
  • 1 TBSP avocado oil ((or olive oil))
  • 1/4 tsp sea salt
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika ((smoked or regular))
  • 2-3 cups cilantro lime quinoa ((see below for recipe))
  • 1 cup chopped ripe tomato
  • 1 jalapeno
  • 1-2 TBSP chopped fresh cilantro
  • 1 lime (halved)
  • 1 cup black beans ((optional) drain and rinse if using canned)
  • 1 avocado ((thinly sliced or diced))
  • 1 cup dry quinoa
  • 1.5 cups water
  • 1/4 cup chopped cilantro leaves
  • juice of 1/2 a lime
  • zest of 1/2 a lime
  • 1-2 TBSP avocado oil ((or olive/coconut oil))
  • salt + pepper to taste
  • pickled red onion
  • guacamole
  • sweet corn kernels
  • chopped bell pepper
  • fresh or leftover grilled/roasted/sautéed veggies
  • tortilla chips (or strips)
PREP
10M
SODIUM
984MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.