Chickpea Taco Buddha Bowl

• Produce

  • 1 Avocados
  • 1 15 oz. can Chickpeas
  • 1 handful Cilantro, leaves
  • 1 tbsp Garlic
  • 1/4 Green bell pepper
  • 2 Radishes
  • 1/2 cup Red cabbage
  • 1 Shallot
  • 1/2 cup Sweet corn
  • 2 Tomatoes

• Canned Goods

  • 1 cup Vegetable broth

• Pasta & Grains

  • 1 cup Brown rice, cooked

• Baking & Spices

  • 1 tbsp Taco seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 1 handful Lettuce or other leafy green
  • 1½ tbsp prepared slasa

Found on exsloth.com

Description

Ingredients

• 1 - 2 tbsp olive oil
• 1 shallot, finely chopped
• ¼ of a green bell pepper, finely chopped
• 1 tbsp minced garlic
• 1 15 oz. can chickpeas, rinsed and drained
• 1 cup vegetable broth
• 1 tbsp taco seasoning*
• 1½ tbsp prepared slasa
• a handful of cilantro leaves
• 1 handful lettuce or other leafy green
• 1 cup cooked brown rice
• 1 - 2 avocados, diced
• 2 radishes, thinly sliced
• 2 tomatoes, diced
• ½ cup red cabbage, sliced into thin strips
• ½ cup sweet corn
• Optional: cilantro-lime avocado dressing, tortilla chips for scooping and/or topping

Directions

• Prepare veggies and dressing if using and set aside
• Heat the olive oil in a medium skillet then add shallots, green pepper and garlic and sautee until the shallots are translucent
• Add chickpeas, vegetable broth, taco seasoning and salsa, stir and bring to a boil
• Lower the head and simmer uncovered for 5 - 10 minutes, stirring occasionally, until the chickpeas have softened and the liquid reduces
• Stir in cilantro leaves in the last few minutes of cooking
• Once done, remove from heat and set aside
• To serve: divide lettuce into 2 - 3 serving bowls, top with chickpea taco filling, rice and prepared veggies
• Store any leftover chickpea taco filling in the fridge