Vegetarian Meal Prep: Chipotle Chickpea Taco Bowls

Jump on the Meatless Monday bandwagon with a delicious, filling, nutritious, and satisfying vegetarian and healthy meal prep. With these easy vegetarian dinners, your evenings will be stress-free but yummy, and healthy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside.

Step 2

Place the rinsed chickpeas on a clean kitchen towel or a few paper towels and allow them to drain. The dryer, the better. Then, transfer them to a large mixing bowl.

Step 3

Over the chickpeas, add olive oil, chili powder, chipotle chili powder, cumin, sea salt, and garlic powder. Toss this thoroughly with a spoon to ensure the chickpeas are evenly coated.

Step 4

Then, transfer the seasoned chickpeas to the prepared baking sheet in an even layer.

Step 5

Bake the chickpeas for about 20-25 minutes, shaking the pan halfway through baking time, until the chickpeas are heated through and starting to become a little crunchy.

Step 6

Remove the chickpeas from the oven and then allow to cool.

Step 7

For the Quinoa:

Step 8

While the chickpeas are in the oven, combine uncooked quinoa with sea salt and low sodium vegetable broth in a saucepan, and bring to boil.

Step 9

Simmer, covered, for 20 minutes, until all the water is absorbed.

Step 10

Then, fluff with a fork and set aside to cool.

Step 11

For assembling the Vegetarian Taco Bowls:

Step 12

Start off by adding in the cooked quinoa into one quarter of the meal prep containers.

Step 13

Next to the quinoa, add in sliced grape tomatoes, fresh chopped lettuce, spicy and chipotle chickpeas, and rinsed and drained black beans.

Step 14

Top them off with cilantro, diced avocado, a little greek yogurt, and a wedge of lime. (optional)

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