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Quinoa Chickpea Taco Bowls

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!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Lunch, Main Dish
Cuisine: American
Keyword: Chickpeas, Meal Prep
Servings: 4 meals
Calories: 335kcal
Author: Meal Prep on Fleek

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
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