Chickpea Taco Bowl

This easily made bowl has lots of flavors and textures. This made 2 big bowls for our lunch. You can always substitute my ingredients for what you have at home, brown or white rice instead of yellow, green cabbage or kale instead of red cabbage, etc. These chickpeas are so good I think they would be great in a burrito or on any salad to add a little extra protein. 

For the chickpea taco filling:

• 1/2 small sweet onion, chopped
• 1/4 green bell pepper, chopped
• 1 tablespoon minced garlic
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup water mixed with 1 teaspoon vegetable base
• 1 package low-sodium taco seasoning
• 2 tablespoons of your favorite salsa
• 2 tablespoon cilantro leaves

For bowl:

• 1 small head organic romaine lettuce
• 1 cup cooked yellow rice
• 1 avocado, diced
• a handful of cherry tomatoes
• 1/2 cup red cabbage, sliced into thin strips
• 1 ear grilled corn on the cob
• Cilantro Lime Avocado dressing

In a large nonstick skillet heat a couple tablespoons of water. Add onion, bell pepper and garlic. Sauté until onion is translucent.

Add chickpeas, vegetable broth, taco seasoning and salsa. Stir and bring to a boil. Lower heat to simmer and cook uncovered while you prep the other ingredients.

Prep the vegetables needed for the bowl.

Stir chickpeas occasionally and continue to cook until most of the liquid is gone. Once done add the cilantro and stir.

To make a bowl divide lettuce between 2 bowls. top with chickpea taco filling, rice and veggies.

Garnish with sliced limes and chips if you want.

Enjoy!!

Cilantro-Lime Avocado Dressing

 This is a delicious thick dressing that I served over my Chickpea Taco Bowl. You can thin the dressing out by adding more milk. This would also be great on a taco, burrito and left thick and served with chips.

• 3/4 cup unsweet almond milk (you could use soy or whatever you have on hand)
• 1 ripe small avocado
• 1 green scallion, sliced
• 1 tablespoon cilantro
• 1 small garlic clove, chopped
• 1 tablespoon lime juice
• 1/4 teaspoon each: fresh ground pepper, ground cumin and chili powder

In a small blender add all of the ingredients. Blend until smooth. I had to shake my container a few times.

Refrigerate until ready to use.

Enjoy!!!!

BBQ Cauliflower Bowl

This delicious salad bowl came together pretty quick since I had a leftover ear of grilled corn. I also used a bag of cauliflower florets from the freezer. This makes enough for 2 large bowls. This is a great meal for the summer that doesn't required you to heat up the house except for the steaming of the cauliflower. You could cook the cauliflower in the microwave and then just add to a bowl with the BBQ sauce for a truly no heat the kitchen option.

• 1 package frozen cauliflower florets
• 1/2 cup BBQ sauce (use your fav)
• 1/2 cup canned black beans, drained and rinsed
• 1 avocado, peeled and sliced
• 1 ear of grilled corn, kernels cut off the cob
• 1/4 red onion, diced (if your onion is huge you may need to use less)
• 1/2 cup shredded carrots
• 3 cups shredded lettuce (I used romaine)
• 14 halved cherry tomatoes (mine were homegrown and not as big as store bought ones - you can use less)
• vegan ranch dressing

Bring water to boil in a steamer basket, add the cauliflower florets and steam until tender.

Put florets in a bowl and toss with the BBQ sauce. Set aside

Prep the remaining ingredients.

Build your bowl. Add the lettuce to the bottom of the bowl and then add the other ingredients and top with the avocado. 

Finish with the ranch dressing. Yummy!

Enjoy!!!