Welcome to another EASY, nourishing, flavorful plant-based meal (we know you love them!). This EPIC bowl combines limey, salty, spicy smashed chickpeas with fluffy quinoa, caramelized roasted veggies, and an aji verde sauce so good you’ll want to lick the blender!
Ready in just 30 minutes, this nourishing meal is our new weeknight go-to and soon to be yours, too. Let’s get cooking!
How to Make Chickpea “Taco” Bowls
These vegan taco bowls get their name thanks to the smashed chickpea taco “meat” made by mashing chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), salt, and dried herbs and spices.
30-Minute Smashed Chickpea Taco Bowls from Minimalist Baker →
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