Vegetarian Meal Prep: Chipotle Chickpea Taco Bowls | A Sweet Pea Chef

Jump on the Meatless Monday bandwagon with a delicious, filling, nutritious, and satisfying vegetarian taco bowl and healthy meal prep option. With this easy vegetarian dinner or lunch, your day will be stress-free, but yummy, and healthy.


For the Quinoa:

1 cups tri-colored quinoa (to yield 1/4 cup per meal)
3 cups low sodium vegetable broth
1/2 tsp sea salt

For the Chipotle Chickpeas:

3 15-oz cans cooked chickpeas, drained and rinsed
2 tsp olive oil
2 tsp chili powder
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
1/2 tsp sea salt
1/4 tsp garlic powder

For the Toppings:

2 cups chopped romaine lettuce (to yield 1/2 cup per meal)
1 15-oz can low sodium black beans, rinsed and drained (to yield 1/4 cup per meal)
10 oz (2 cups) sliced grape tomatoes, to yield 1/3 cup per meal
1/4 cup fresh cilantro, chopped (to yield 1/4 cup per meal)
2 limes, sliced into wedges
3 green onions, sliced (to yield 1 tbsp per meal)
2 avocados, diced (slice when ready to serve)
1/4 cup plain greek yogurt, to yield 1 tbsp per meal

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