Healthy, easy, quick chickpea taco meal prep bowls that is nothing short of delicious. An amazing combination of tacos chickpeas,tangy pico de gallo, sweet corn, shredded cheddar, spicy jalapenos and creamy avocado slices - all piled on a bed of white rice. Meal prep for the week or make it for dinner!!!
Course: Main Course
Author: Maria Doss
1teaspoon each chili powder, coriander powder and paprika
1/2 teaspooneach cumin powder, dried oregano and salt
1/2cup shredded Mexican or triple cheddar blend cheese
Make spice mixture
Stir all spice mixture ingredients together in a small bowl.
Make Taco Chickpeas
Heat vegetable oil in a medium non-stick skillet over medium heat.
Saute onion and garlic for 1-2 minutes, until onions are translucent.
Add chickpeas and spice mixture. Cook, stirring occasionally for 3-5 minutes, until spices are toasted well.
Take off heat and stir in lime juice and cilantro.
To assemble Chickpea taco meal prep bowls (if eating immdiately)
Divide rice between two bowls and then top with taco chickpeas, avocado, sliced pico de gallo, corn, cheese blend, jalapeños and cilantro.
To assemble Chickpea taco meal prep bowls (if meal prepping)
Divide rice, taco chickpeas, corn, cheese blend, jalapenos and cilantro between two meal prep containers. Store pico de gallo in seperate small (or jello shot cups) and store separately. Top pico de gallo and avocados just before eating.
To make pico de gallo - Mix chopped ripe tomatoes, onion, jalapeno, cilantro, lime juice and salt together. Make ahead and store in the refrigerator for flavors to blend.