Ready in just 30 minutes, this nourishing meal is our new weeknight go-to and soon to be yours, too. Let’s get cooking!
How to Make Chickpea “Taco” Bowls
These vegan taco bowls get their name thanks to the smashed chickpea taco “meat” made by mashing chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), salt, and dried herbs and spices. They’re smoky + spicy + limey + SO versatile! Once in the oven, they cook long enough to crisp around the edges while still remaining moist and “meaty.” Then it’s on to the fajita-style veggies! Sliced bell peppers and onions get tossed with olive oil, salt, and garlic powder and bake at the same time as the chickpeas. While they’re doing their thing in the oven, there’s time to prepare a batch of quinoa (in the Instant Pot is our preferred method!) and the vibrant aji verde sauce. Assemble into bowls, drizzle that sauce, and it’s mealtime! We hope you LOVE these taco bowls! They’re:VibrantSpicySavorySatisfyingNourishing& SO delicious! Enjoy them for an easy weeknight meal, or meal prep to enjoy throughout the week. They’d also be fun for a Friday night dinner party served with Chili Lime Mango Margaritas or Easy Vegan Flan (No-Bake!).
More Nourishing Plant-Based Bowls
Smoky Black Bean & Quinoa Chili Bowl Black Bean Plantain Vegan Bowl Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!) Vegan Sushi Bowls with Ginger Marinated Tofu
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
