30-Minute Smashed Chickpea Taco Bowls
Recipe:
SMASHED CHICKPEA TACO “MEAT”
2 (15-oz.) cans chickpeas, drained, rinsed and well dried
2 Tbsp olive oil
1 Tbsp lime juice
1 Tbsp aji amarillo paste (or sriracha)
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2-3/4 tsp sea salt
VEGGIES
2 medium bell peppers, seeds and stems removed, sliced lengthwise (we used green and red)
1 large onion (red or yellow), peeled and sliced lengthwise
1 ½ Tbsp olive oil
1/2 tsp sea salt
1/4 tsp garlic powder
QUINOA
1 cup dry quinoa (cooked on the stovetop or in the Instant Pot)
FOR SERVING
Aji Verde Sauce
Fresh cilantro (optional)
Instructions:
CHICKPEAS: Preheat the oven to 425 degrees F (218 C) and line two baking sheets with parchment paper. Set aside.
In a mixing bowl, toss the chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), cumin, garlic powder, paprika, oregano, and salt until evenly coated. Mash with a fork until well broken down and cohesive.
Transfer to one of the parchment-lined baking sheets and spread into an even layer with some spaces between the groupings to encourage crisping.
VEGGIES: On the other baking sheet, add the sliced bell peppers and onions. Toss with olive oil, salt, and garlic powder. Spread evenly over the pan. Roast the chickpeas and vegetables for 20-25 minutes until crispy, stirring/flipping halfway through.
QUINOA: Meanwhile, prepare your quinoa on the stovetop or in the Instant Pot. 1 cup dry quinoa yields ~3 cups cooked.
SAUCE: Make your aji verde sauce.
Serve the vegetables and chickpeas over quinoa and top with aji verde sauce. Sprinkle with optional cilantro and serve.
Leftovers can be stored separately in the refrigerator for up to 3-4 days. The quinoa and chickpea taco “meat” can be stored in the freezer for up to 1 month.
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