This is another delicious, nutritious, and easy plant-based dish (we know that you love them!) This bowl is a combination of smashed, limey, salty, and spicy chickpeas, fluffy quinoa with caramelized roasted vegetables, and an aji verde sauce that’s so delicious you might want to lick your blender!
This nourishing meal can be prepared in only 30 Minutes and is soon to become your new go-to weeknight meal. Let’s get cooking!
How to make “Taco” bowls with chickpeas
The name of these vegan taco bowls comes from the smashed-up chickpea “meat,” which is made by mashing up chickpeas along with lime juice, Aji Amarillo paste, salt, and dried spices and herbs. These vegan taco bowls are smoky, spicy, limey, and SO versatile.
They should be cooked long enough in the oven to crisp the edges while remaining moist.
Next, it’s time to add the fajita-style veggies. The bell peppers, onions, and salt are tossed together with the garlic powder, olive oil, and garlic powder, then baked at the same temperature as the chickpeas.
While the quinoa is cooking, you can prepare quinoa in the Instant Pot (this is the method we prefer!) with aji verde sauce. It’s time to eat! Just put everything in bowls and drizzle the sauce over it.
“MEAT, ” SMASHED CHICKPEA TACOS
2 (15-oz.) Cans of chickpeas drained, rinsed, and thoroughly dried
2 Tbsp olive oil
1 tbsp of lime juice
1 Tbsp aji amarillo paste (or sriracha)
1 tsp cumin ground
1 tsp of garlic powder
1/2 tsp smoked paprika
Half a teaspoon of dried oregano
Sea salt, 1/2-3/4 tsp
We used red and green bell peppers.
Peel and cut one large red or yellow onion into slices.
1 1/2 Tbsp olive oil
Half a teaspoon of sea salt
1/4 tsp. garlic powder
Set aside. Preheat oven to 425 degrees F. Set aside.
Toss chickpeas in a bowl with olive oil, lime, aji Amarillo paste, cumin, garlic, paprika, and oregano. With a fork, mash the chickpeas until they are well-broken down and cohesive.
Spread evenly on a baking sheet lined with parchment paper, leaving some space between each grouping to promote crisping.
On the second baking sheet, place the bell peppers and onion slices. Add olive oil, garlic powder, and salt. Toss. Spread evenly on the pan. Roast the chickpeas for 20-25 mins until crispy. Stir/flip halfway.
Prepare your quinoa in the Instant Pot or on the stovetop. One cup dry quinoa yields ~3 cups cooked.
SAUCE: Make your aji Verde sauce.
Top the quinoa with the vegetables, chickpeas, and aji verde sauce. Serve with optional cilantro.
The leftovers can be kept in the fridge for 3-4 days. The “meat” for the tacos made from quinoa and chickpeas can be frozen for up to one month.