Roasted Chickpea Quinoa Taco Bowls

• 15 oz chickpeas (I used 1 can)
• 1 TBSP avocado oil (or olive oil)
• ¼ tsp sea salt
• 1 tsp cumin
• ¾ tsp chili powder
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• ¼ tsp paprika (smoked or regular)
• 2-3 cups Cilantro Lime Quinoa (see below for recipe)
• 1 cup chopped ripe tomato
• 1 Jalapeño
• 1-2 TBSP chopped fresh cilantro
• 1 lime halved
• 1 cup black beans (optional) drain and rinse if using canned
• 1 avocado (thinly sliced or diced)

CILANTRO LIME QUINOA

• 1 cup dry quinoa
• 1.5 cups water
• ¼ cup chopped cilantro leaves
• Juice of 1/2 a lime
• zest of 1/2 a lime
• 1-2 TBSP avocado oil (or olive/coconut oil)
• salt + pepper to taste

TASTY EXTRAS:

• Pickled red onion
• guacamole
• sweet corn kernels
• chopped bell pepper
• fresh or leftover grilled/roasted/sautéed veggies
• tortilla chips or strips