Chickpea Lentil Taco Rice Bowls
These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri.
Ingredients
FOR THE CHICKPEAS
- 1 15-ounce can chickpeas drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp garlic salt
- 1/2 tsp pepper
FOR THE LENTILS
- 1 tbsp olive oil
- 1/2 red onion diced
- 1 tbsp taco seasoning
- 6 oz soyrizo
- 1/2 lime juiced
- 2 1/2 cup cooked lentils
- 1/2 tsp Better Than Bouillon No Chicken Base*
- 1/4 cup water
- 1/4 cup chimichurri
FOR THE BOWLS
- 2 cups cooked brown rice**
- 4 cups spinach or greens of choice
- 2 avocados diced
- 1 lime
- green onion & cilantro chopped
- chimichurri
- tortillas optional
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Add all of the chickpea ingredients to the baking sheet and toss to combine. Place in the oven and roast for 20 minutes, flipping halfway.
- Prepare the chimichurri according to the instructions and set aside.
- While the chickpeas are roasting, prepare the lentils. Heat the olive oil in a pan over medium heat. Add the onion and taco seasoning to the pan and cook until soft (approx. 3-5 minutes). Add the soyrizo and lime juice to the pan and break it apart with a wooden spoon. Cook for an additional 3 minutes, stirring frequently.
- Add the cooked lentils, bouillon, water and chimichurri to the pan and stir to combine. Keep pan on low heat until ready to serve.
- To assemble, add equal parts of brown rice, spinach, lentils and chickpeas to each bowl. Top with avocados, lime wedges, green onion, cilantro and chimichurri. Serve with warm tortillas on the side.
Video
Notes
*You can get this at Whole Foods or online here. You can also swap the bouillon and water for 1/4 cup of broth. If you do not use bouillon you made need to add salt to the lentils.
**I buy my brown rice pre-cooked in the frozen foods section. It takes 3 minutes to heat it up.
***FOR LEFTOVERS: Keep the hot and cold elements in separate containers then assemble right before eating.
Calories: 626kcal, Carbohydrates: 76g, Protein: 28g, Fat: 27g, Saturated Fat: 4g, Cholesterol: 1mg, Sodium: 1052mg, Potassium: 1297mg, Fiber: 24g, Sugar: 4g, Iron: 9mg
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