Are you ready to tantalize your taste buds with a vibrant and nutritious meal that’s as easy to make as it is delicious? Dive into the world of Mexican cuisine with our Taco Grain Bowl featuring Crispy Chipotle Chickpeas! This delightful dish is not only bursting with flavor but also packed with wholesome ingredients, making it the perfect choice for lunch or dinner. With just 40 minutes from prep to plate, you can whip up a colorful bowl that’s sure to impress family and friends alike. Get ready to elevate your meal game and discover how simple it is to create a satisfying, healthy feast that will leave you craving more!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon chipotle powder
- 1 teaspoon garlic powder
- 2 cups cooked quinoa
- 1 cup corn
- 1 avocado, sliced
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the chickpeas become crispy while baking.
- In a mixing bowl, combine the drained and rinsed chickpeas with olive oil, chipotle powder, and garlic powder. Toss them well until the chickpeas are evenly coated with the spices.
- Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded to allow for even cooking.
- Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the chickpeas are golden brown and crispy. Stir them halfway through the cooking time to ensure they cook evenly.
- While the chickpeas are baking, prepare the quinoa if you haven't already. You can use pre-cooked quinoa or cook it according to package instructions. Typically, you will need to combine 1 cup of dry quinoa with 2 cups of water, bring it to a boil, then reduce to a simmer and cover until the quinoa is fluffy, about 15 minutes.
- In a separate bowl, mix the cooked quinoa with the corn. You can use fresh, frozen, or canned corn, depending on your preference.
- Once the chickpeas are done baking, remove them from the oven and let them cool for a few minutes.
- To assemble the taco grain bowls, divide the quinoa and corn mixture evenly among four bowls.
- Top each bowl with sliced avocado, a generous scoop of salsa, and a portion of the crispy chipotle chickpeas.
- Finally, sprinkle fresh chopped cilantro over each bowl for added flavor and garnish.
- Serve immediately and enjoy your delicious Taco Grain Bowl with Crispy Chipotle Chickpeas!
Tips
- Crispy Perfection: For the crispiest chickpeas, make sure to drain and rinse them thoroughly to remove excess moisture. Pat them dry with a paper towel before tossing with oil and spices.
- Spice it Up: Don’t hesitate to adjust the amount of chipotle powder based on your spice tolerance. If you prefer a milder flavor, start with a smaller amount and gradually add more.
- Quinoa Cooking: If you’re short on time, consider using pre-cooked quinoa or even quinoa flour to speed up the process. Just ensure it’s fluffy and well-seasoned for the best flavor.
- Fresh Ingredients: Use fresh corn if it’s in season for a sweeter taste, or frozen corn for convenience. Both options work wonderfully in this recipe!
- Customization: Feel free to add your favorite toppings, such as shredded cheese, jalapeños, or a dollop of sour cream, to personalize your grain bowl.
- Meal Prep: This recipe is perfect for meal prep! Make a larger batch of the chickpeas and quinoa, and store them separately in the fridge for easy assembly throughout the week.
- Garnish Wisely: Fresh cilantro adds a burst of flavor, but if you’re not a fan, try substituting with fresh parsley or even a squeeze of lime juice for a zesty finish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
