Roasted Chickpea Quinoa Taco Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
542 kcal
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Course
Main Course
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Cuisine
Vegetarian
Roasted Chickpea Quinoa Taco Bowls
Description
The Roasted Chickpea Quinoa Taco Bowls bring together herbaceous, zesty quinoa cooked with fresh lime juice, zest, and cilantro alongside chickpeas roasted with a blend of cumin, chili powder, garlic, and smoked paprika. By roasting chickpeas until crispy and tossing them with spices after baking, the dish gains crunch and depth of flavor. The cilantro lime quinoa is fluffy and vibrant, offering a citrus brightness that balances the warmth of spices. The bowls can be personalized with fresh tomato, jalapeño, black beans, and avocado, making each serving fresh and versatile.
Preparation is streamlined by cooking the quinoa and roasting chickpeas simultaneously, while chopping toppings. This offers a hands-off baking step that frees time for assembling extras. The recipe yields four bowls allowing for generous portions and flexibility with additional vegetables or toppings squeezed into the meal for variety.
The chickpea roasting process requires a dry surface for optimal crispness, so it is important to thoroughly rinse and pat dry before oiling. The seasoned quinoa provides a satisfying grain base, while the recipe’s suggested extras like pickled onions or guacamole add layers of flavor and texture. The dish stands out for its combination of crunchy roasted legumes and bright grain, suitable for a nutritious vegetarian meal.
Ingredients
- 15 oz chickpeas (I used 1 can)
- 1 TBSP avocado oil (or olive oil)
- ¼ tsp salt 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 quinoa see below for recipe, cilantro lime flavored
- 1 cup tomato chopped, ripe
- 1 jalapeño
- 1-2 TBSP cilantro chopped, fresh
- 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 quinoa dry
- 1.5 cups water
- ¼ cup cilantro chopped leaves
- lime juice of 1/2
- lime zest of half fruit
- 1-2 TBSP avocado oil (or olive/coconut oil)
- salt to taste
- black pepper to taste
TASTY EXTRAS:
- Pickled red onion
- guacamole
- sweet corn kernels
- bell pepper chopped
- vegetable fresh or leftover, grilled, roasted or sautéed
- tortilla chips or strips
Instructions
- Preheat oven to 400°F.
- Grab a can of chickpeas. Rinse, drain, and pat dry. Lay spaced out on a baking sheet and drizzle with avocado oil or olive oil and sea salt. Set timer for 20-25 minutes, toss em in the oven, and move on to prep the rest of your taco bowl. At the 20-25 minute mark, remove chickpeas from oven, toss with cumin, chili powder, garlic powder, cayenne pepper, and paprika.
- Next make the cilantro lime quinoa. Rinse and drain your quinoa using a mesh strainer or sieve. Add to a medium saucepan with 1.5 cups water and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed. Add chopped cilantro, lime juice, lime zest and oil and season with a pinch of salt and pepper. Toss to combine.
- While the chickpeas roast and your quinoa simmers, chop all your tasty toppings for the taco bowls. I listed out some delicious extras that can be mixed, so be creative and have fun with it!
- For the tomato jalapeño salsa, combine chopped tomato (I love using ultra ripe cherry or grape tomatoes here) with jalapeño, cilantro, and juice of half a lime. Cut remaining half of lime into wedges to serve with the bowls.
- Ready to eat? Load up each bowl with cilantro lime quinoa and top with your roasted chickpeas, salsa, black beans, avocado, and all your favorite toppings! Enjoy!
Notes
- Prepare all ingredients during chickpea roasting and quinoa cooking for efficient assembly.
- The recipe makes four bowls; adjust toppings as desired to customize servings.
- Rinse and thoroughly pat chickpeas dry before roasting to ensure crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Sodium | 172mg | 7% |
| Potassium | 1007mg | 21% |
| Fiber | 19g | 76% |
| Sugar | 6g | 12% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 17mg | 19% |
| Calcium | 106mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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