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Chickpea Taco Meal Prep Bowls

Maria Doss
  • 20 minutes
  • Serves 2

INGREDIENTS

1/2

Avocado, large ripe

1/2 cup

Cilantro

1

Cilantro

1/2 cup

Corn, roasted or cooked

2

Garlic cloves

1

Jalapenos

1/2 cup

Onion

1 tsp

Lime juice

1/2 cup

Pico de gallo

2 cups

White or brown rice, cooked

1/8 tsp

Cayenne pepper

1 tsp

Chili powder

1/4 tsp

Sugar

2 tbsp

Vegetable oil

1/2 tsp

Cumin, powder

1/2 cup

Mexican or triple cheddar blend cheese

1

X 15.5 ounce can chickpeas (garbanzo beans), drained, rinsed and patted dry