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Chickpea Taco Bowl

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Chickpea Taco Bowl

with sour cream, guacamole and cheddar

Informations supplémentaires
25 min. | 596 kcal | easy | Express, Spicy, Vegetarian | Printable version
1. Cook the chickpeas Preheat oven to 450°F. Drain and rinse the chickpeas. Pat them dry. Put on a lined sheet pan. Mix with the chipotle spices (to taste, spicy), a pinch of sugar, a drizzle of oil, salt and pepper. Bake in the oven for 18-22 minutes. To respect the development of the taste of our children, replace the chipotle spices with your children's favourite spices, they'll be more willing to taste the chickpeas.
2. Cook the quinoa Bring a pot of water to a boil. Rinse the quinoa then put in the boiling water and cook for 12-15 minutes until tender. Drain then mix with a drizzle of oil, salt and pepper.
3. Setup Cut the pepper into cubes. Cut the tomatoes in half. Zest the lime. Thinly slice the lettuce.
4. Mix the sour cream Mix the sour cream with the zest and some lime juice to taste.
5. Plate your dish Put the quinoa in a bowl and garnish with all the other ingredients. Serve each part of the meal family-style serving and let your children make their own plate. Bon appétit!
60gMild Cheddar
2unitSour Cream
1unitGuacamole
0.5unitGrean Leaf Lettuce
0.5unitCherry Tomatoes
140gWhite Quinoa
1unitPepper(s)
1unitLime
5gGround Chipotle
1unitChickpeas
What you need sheet pan, baking paper, bowl, pot, strainer, microplane/zester
596 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 79g
26%
fat 20g
31%
cholesterol 44mg
15%
fiber 13g
52%
protein 27g
saturated 10g
50%
sodium 622mg
26%
sugar 5g
trans 0g