Chickpea Taco Bowl
Chickpea Taco Bowl
I love everything about this salad / bowl. We have been making a version of it at least once a week for the past few months! It’s just like your favorite loaded tacos but in a bowl. It’s a delicious blend of flavors and textures that can be eaten as a salad or scooped up with tortilla chips like a dip. You can easily customize whichever vegetables and toppings you like in addition to the roasted chickpeas. Many of the components can be made ahead for easy assembly throughout the week.
Serves 2
Ingredients
1 heart Romaine lettuce, chopped
15 oz (439g) Chickpeas, drained & rinsed
1 cup (200g) cooked Mexican Style Rice (see below)
1 cup (170g) Fire Roasted Corn
2 tsp (10ml) Avocado Oil
1 tsp (5g) Taco Seasoning
1 tsp (5g) ground Cumin
Salt & Pepper to taste
Optional add ins:
Fresh or store bought Salsa
Grated Vegan Cheddar Cheese
Vegan Sour Cream
Black Olives
Pickled Jalapeños
Fresh Lime wedges
Tortilla chips
Avocado Lime Crema / Dressing
1 medium Avocado
Juice from 1/2 Lime
3 Tbsp (45g) Plain Unsweetened Vegan Yogurt
3 Tbsp (45ml) Water to thin
Bunch of Cilantro (about 1/2 cup)
Salt & Pepper to taste
Optional: 1 Tbsp (15g) Pickled Jalapeños
Mexican Style Rice Seasoning
(Add the following to the cooking liquid for white rice, brown rice or quinoa)
1 cup Vegan Chicken Broth (include in the total amount of cooking liquid needed)
2 Tbsp (30g) Tomato Paste
1 tsp (5g) Cumin Powder
1 tsp (5g) Ancho Chili Powder
1 tsp (5g) Garlic Powder
1 tsp (5g) Onion Powder
Directions
1.Make the avocado dressing by adding the avocado, yogurt, lime juice, cilantro, salt, pepper and water to a blender. Blend until smooth and creamy. Add more water if needed to thin or reach your desired consistency. Set aside or refrigerate until ready to use.
2.Make the chickpeas by draining and rinsing them. Add them to a bowl along with the oil, taco seasoning, salt & pepper. Mix well and spread out onto a lined baking sheet in a single layer. Bake at 350 for 15-20 minutes or until the chickpeas are firm on the outside but still tender on the inside. Set aside.
3.Build each bowl starting with some chopped romaine lettuce. Add in the cooked rice, roasted chickpeas, fire roasted corn, salsa and vegan sour cream.
4.Drizzle with avocado dressing and serve with additional toppings like black olives, vegan cheese and fresh lime. Give the salad a good mix and enjoy as is or scooped up with tortilla chips.
