Roasted Chickpea Quinoa Taco Bowls

Lunch, To Try

Prep Time: 10 min Cook Time: 20 min Servings: Recipe yields 2 large taco bowls plus a little extra cilantro lime quinoa if you'd like to squirrel some away as leftovers! Source:

Ingredients

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)

CILANTRO LIME QUINOA

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

TASTY EXTRAS:

sweet corn kernels

chopped bell pepper

fresh or leftover grilled/roasted/sautéed veggies

guacamole

tortilla chips

Directions

Preheat oven to 400 degrees F

Grab a can of chickpeas. Rinse, drain, and pat dry. Lay spaced out on a baking sheet and drizzle with avocado oil or olive oil and sea salt. Set timer for 20-25 minutes, toss em in the oven, and move on to prep the rest of your taco bowl. At the 20-25 minute mark, remove chickpeas from oven, toss with cumin, chili powder, garlic powder, cayenne pepper, and paprika.

Next make the cilantro lime quinoa. Rinse and drain your quinoa using a mesh strainer or sieve. Add to a medium saucepan with 1.5 cups water and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed. Add chopped cilantro, lime juice, lime zest and oil and season with a pinch of salt and pepper. Toss to combine.

While the chickpeas roast and your quinoa simmers, chop all your tasty toppings for the taco bowls. I listed out some delicious extras that can be mixed, so be creative and have fun with it!

For the tomato jalapeño salsa, combine chopped tomato (I love using ultra ripe cherry or grape tomatoes here) with jalapeño, cilantro, and juice of half a lime. Cut remaining half of lime into wedges to serve with the bowls.

Ready to eat? Load up your bowl with a cup of cilantro lime quinoa and top with your roasted chickpeas, salsa, black beans, avocado, and all the toppings your heart desires! Enjoy!