Roasted Chickpea Quinoa Taco Bowls are fast, fresh, and flavorful! These delicious bowls are loaded with protein-packed chickpeas, quinoa, and vibrant veggies, making them a healthy and satisfying meal option. Customize your toppings and enjoy the bold and zesty flavors of these taco-inspired bowls.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 can 15 oz chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1 cup corn kernels fresh or frozen. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, sliced. 1 lime, cut into wedges. 1/2 cup Greek yogurt or vegan yogurt. 2 tablespoons lime juice. 1 clove garlic, minced. 4 cups lettuce, shredded. Salsa, hot sauce, or your favorite taco toppings.
Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork. Preheat your oven to 400F 200C. In a mixing bowl, toss chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until they are crispy and golden brown. Shake the pan occasionally for even roasting. In a separate bowl, combine cherry tomatoes, corn, red onion, and cilantro to make a salsa. In a small bowl, whisk together Greek yogurt, lime juice, and minced garlic to make a creamy dressing. To assemble taco bowls, divide cooked quinoa among serving bowls. Top with roasted chickpeas, cherry tomato salsa, avocado slices, and shredded lettuce. Drizzle the creamy dressing over the top, and serve with lime wedges, salsa, hot sauce, or your favorite taco toppings. Enjoy your Roasted Chickpea Quinoa Taco Bowls!
Prep Time: 15 minutes
Cook Time: 25 minutes
Marie Medina
