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Roasted Chickpea Quinoa Taco Bowls

Jenn | Peas and Crayons
  • 30 minutes
  • Serves 2

INGREDIENTS

1

Avocado

1

Bell pepper

1 cup

Black beans, canned

1 15 ounce can

Chickpeas

1 tbsp

Cilantro, fresh

1/4 cup

Cilantro, leaves

1/2 tsp

Garlic powder

1

Jalapeno

1

Lime

1/2

Lime, juice of

1/2

Lime, zest of

1

Sweet corn, kernels

1 cup

Tomato, ripe

1

Veggies, fresh or leftover roasted

1

Guacamole

1 tbsp

Olive

2 cups

Cilantro lime quinoa

1 cup

Quinoa, dried

1/4 tsp

Cayenne pepper

3/4 tsp

Chili powder

1/4 tsp

Paprika, smoked or regular

1

Salt + pepper

1/4 tsp

Sea salt

1 tbsp

Avocado or olive oil

1 tsp

Cumin

1

Tortilla chips

1 1/2 cups

Water