Enjoy a nutritious twist on traditional tacos with these Cauliflower and Chickpea Taco Bowls. Comprising roasted cauliflower and seasoned chickpeas atop fluffy quinoa, and garnished with fresh avocado, cherry tomatoes, and zesty lime crema, this dish offers a rich blend of flavors and nutrients. With high protein content, it serves as a hearty meal suited to any busy evening. It is a delightful choice for those who prefer plant-based options or wish to incorporate more vegetables into their meals.
Ingredients
- 1 head cauliflower, cut into florets
- 1 16 oz can chickpeas, drained and rinsed
- 1 cup quinoa, cooked
- 1 whole avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup lime crema
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with a tablespoon of olive oil and a pinch of salt on a baking sheet. Spread them out in an even layer.
- Roast the cauliflower in the preheated oven for 20 minutes until they begin to turn golden and are slightly crispy.
- Combine the drained and rinsed chickpeas with a teaspoon of taco seasoning. Add them to the baking sheet with the cauliflower, stirring to mix well.
- Continue roasting for an additional 10 minutes until the chickpeas are slightly crispy.
- Divide the cooked quinoa among four bowls. Arrange the roasted cauliflower and chickpeas on top.
- Add slices of avocado and halved cherry tomatoes to each bowl.
- Drizzle lime crema over each serving.
- Serve the bowls immediately, offering a satisfying and hearty meal.
Keywords: Healthy, Taco Bowls
Spice Rack: Taco Seasoning, Salt, Pepper, Olive Oil
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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