Taco Grain BowlFood
I’ve been experimenting ways to put a spin on the bowl to add some variety to our weekly staple – here’s what I’ve come up with. Mad’s named it the taco bowl – it checks all the same boxes – quick, easy and the hubs loves it – but it’s a nice change of pace from our go to butternut squash. I loved seeing all your different takes on the bowl, so can’t wait to hear what you guys think of this one!
- 1 cup dried quinoa
- 2 cups of vegetable broth
CRISPY CHIPOLTE CHIKCPEAS:
- 15oz can chickpeas, drained and rinsed
- 1 tsp olive oil
- 1 tsp chili powder
- 1/3 tsp cumin
- 1/3 tsp garlic salt
- 1/2 cup greek yogurt
- 1-2 tsp lemon juice
- 1 tsp garlic powder
- Dash of salt
- 1/2 cup grated cheddar cheese (divided)
- 1 cup chopped/shredded lettuce
- 1 cup diced tomatoes
- 1 avocado (sliced
- Freshly chopped cilantro parsley to substitute
- 1 Lime quartered (sliced into wedges to drizzle/garnish)
I always start with my chickpeas because they take the longest! Start by preheating your oven to 350 F. Coat hem in olive oil, chili powder, cumin and garlic salt and make sure they’re evenly coated. Place them on a baking sheet and let them roast until the chickpeas are crunchy – about 50min to an hour.
Then let take them out and let them cool – they will crunch up as they cool!
TIP: I use vegetable broth to make my quinoa because I feel like it gives my grains more flavor.
Now you’re ready to assemble your bowl. Once your grains are cooked and you’ve roasted your chickpeas, toss your grains in your yogurt dressing, add your other toppings to your bowl and garnish with cilantro!
Special thanks to killingthyme.net for inspiring this recipe.