Chipotle Chickpea Taco Bowls #MealPrep #Recipes #Healthy #Easy #Vegetarian

4.8 ★★★★★ | Jump on the Meatless Monday bandwagon with a delicious, filling, nutritious, and satisfying vegetarian and healthy meal prep. With these easy vegetarian dinners, your evenings will be stress-free but yummy, and healthy. #MealPrep #Recipes #Healthy #Easy #Vegetarian


4.8 ★★★★★ | Jump on the Meatless Monday bandwagon with a delicious, filling, nutritious, and satisfying vegetarian and healthy meal prep. With these easy vegetarian dinners, your evenings will be stress-free but yummy, and healthy. #MealPrep #Recipes #Healthy #Easy #Vegetarian



Chipotle Chickpea Taco Bowls #MealPrep #Recipes #Healthy #Easy #Vegetarian , .


4.8 ★★★★★ | Jump on the Meatless Monday bandwagon with a delicious, filling, nutritious, and satisfying vegetarian and healthy meal prep. With these easy vegetarian dinners, your evenings will be stress-free but yummy, and healthy. #MealPrep #Recipes #Healthy #Easy #Vegetarian

Total Time: 35 Minutes, Servings: 6 Servings



Ingredients :
  • For the Quinoa:
  • 1 cups tri-colored quinoa (to yield 1/4 cup per meal)
  • 3 cups low sodium vegetable broth
  • 1/2 tsp sea salt
  • For the Chipotle Chickpeas:
  • 3 15-oz cans cooked chickpeas, drained and rinsed
  • 2 tsp olive oil
  • 2 tsp chili powder
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • For the Toppings:
  • 2 cups chopped romaine lettuce (to yield 1/2 cup per meal)
  • 1 15-oz can low sodium black beans, rinsed and drained (to yield 1/4 cup per meal)
  • 10 oz (2 cups) sliced grape tomatoes, to yield 1/3 cup per meal
  • 1/4 cup fresh cilantro, chopped (to yield 1/4 cup per meal)
  • 2 limes, sliced into wedges
  • 3 green onions, sliced (to yield 1 tbsp per meal)
  • 2 avocados, diced (slice when ready to serve)
  • 1/4 cup plain greek yogurt, to yield 1 tbsp per meal



Instructions :
  • For the Baked Chipotle Chickpeas:
  • Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
  • Place the rinsed chickpeas on a clean kitchen towel or a few paper towels and allow them to drain. The dryer, the better. Then, transfer them to a large mixing bowl.
  • Over the chickpeas, add olive oil, chili powder, chipotle chili powder, cumin, sea salt, and garlic powder. Toss this thoroughly with a spoon to ensure the chickpeas are evenly coated.
  • Then, transfer the seasoned chickpeas to the prepared baking sheet in an even layer.
  • Bake the chickpeas for about 20-25 minutes, shaking the pan halfway through baking time, until the chickpeas are heated through and starting to become a little crunchy.
  • Remove the chickpeas from the oven and then allow to cool.
  • For the Quinoa:
  • While the chickpeas are in the oven, combine uncooked quinoa with sea salt and low sodium vegetable broth in a saucepan, and bring to boil.
  • Simmer, covered, for 20 minutes, until all the water is absorbed.
  • Then, fluff with a fork and set aside to cool.
  • For assembling the Vegetarian Taco Bowls:
  • Start off by adding in the cooked quinoa into one quarter of the meal prep containers.
  • Next to the quinoa, add in sliced grape tomatoes, fresh chopped lettuce, spicy and chipotle chickpeas, and rinsed and drained black beans.
  • Top them off with cilantro, diced avocado, a little greek yogurt, and a wedge of lime. (optional)
  • Seal up the containers and place into the fridge for up to 5 days.



Copyright: Food Recipes Ataaz

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