30-Minute Smashed Chickpea Taco Bowls
Ingredients
Smashed Chickpea Taco Meat
-
2
cans (15-oz.)
chickpeas
-
2
Tbsp
olive oil
-
1
Tbsp
lime juice
-
1
Tbsp
aji amarillo paste (or sriracha)
-
1
tsp
ground cumin
-
1
tsp
garlic powder
-
½
tsp
smoked paprika
-
½-¾
tsp
sea salt
-
½
tsp
dried oregano
Veggies
-
2
medium
bell peppers
-
1
large
onion
-
1½
Tbsp
olive oil
-
½
tsp
sea salt
-
¼
tsp
garlic powder
Quinoa
For Serving
-
to taste
aji verde sauce
-
to taste
fresh cilantro (optional)
Instructions
- Preheat the oven to 425°F (218°C) and line two baking sheets with parchment paper.
- In a mixing bowl, combine chickpeas with olive oil, lime juice, aji amarillo paste, cumin, garlic powder, paprika, oregano, and salt. Mash until cohesive.
- Spread the chickpea mixture on one baking sheet.
- On the second baking sheet, toss sliced bell peppers and onions with olive oil, salt, and garlic powder, then spread them out.
- Roast both sheets in the oven for 20-25 minutes, flipping halfway through.
- Meanwhile, cook quinoa according to package instructions.
- Prepare the aji verde sauce.
- Serve roasted veggies and chickpeas over quinoa, topped with aji verde sauce and optional cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
436
Total fat
20g
Total carbohydrates
53.9g
Total protein
13.1g
Sodium
995mg
Cholesterol
0mg
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