I did cook the chickpeas in my Instant Pot, which I have to do because I live at 10,142′ altitude. Next time I will pulse them in the food processor. It probably took me 10 minutes just to mash the chickpeas, another 10 to add all of the ingredients to them, another 10 to slice the pepper and onions. I think it is just me being slow, because I always take me longer than recipes say it should. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram. Vegan Sushi Bowls with Ginger Marinated Tofu.Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!).They’d also be fun for a Friday night dinner party served with Chili Lime Mango Margaritas or Easy Vegan Flan (No-Bake!). We hope you LOVE these taco bowls! They’re:Įnjoy them for an easy weeknight meal, or meal prep to enjoy throughout the week.

Assemble into bowls, drizzle that sauce, and it’s mealtime! While they’re doing their thing in the oven, there’s time to prepare a batch of quinoa (in the Instant Pot is our preferred method!) and the vibrant aji verde sauce. Then it’s on to the fajita-style veggies! Sliced bell peppers and onions get tossed with olive oil, salt, and garlic powder and bake at the same time as the chickpeas. Once in the oven, they cook long enough to crisp around the edges while still remaining moist and “meaty.” They’re smoky + spicy + limey + SO versatile! These vegan taco bowls get their name thanks to the smashed chickpea taco “meat” made by mashing chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), salt, and dried herbs and spices. Let’s get cooking! How to Make Chickpea “Taco” Bowls Ready in just 30 minutes, this nourishing meal is our new weeknight go-to and soon to be yours, too. This EPIC bowl combines limey, salty, spicy smashed chickpeas with fluffy quinoa, caramelized roasted veggies, and an aji verde sauce so good you’ll want to lick the blender! Welcome to another EASY, nourishing, flavorful plant-based meal (we know you love them!).

Keith baker peas