Spicy Chickpea Burrito Bowl

• Produce

  • 2 Avocados, medium
  • 2 15 oz cans Chickpeas
  • 1 pint Grape tomatoes
  • 1 Jalapeno
  • 1 head Leaf lettuce, green
  • 1 Limes

• Refrigerated

  • 1 12 oz.package Tofu, firm

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Salt
  • 2 packages Taco seasoning

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Liquids

  • 1 cup Water, filtered

Found on thewholeserving.com

Description

Ingredients

• 2 15 oz cans chickpeas
• 1 12 oz.package firm tofu
• olive oil
• two packages of taco seasoning
• head of green leaf lettuce, chopped
• 2 medium avocados, diced
• pint of grape tomatoes, sliced
• sliced jalapeno (optional)
• ½ cup cashews, soaked
• 1 cup filtered water
• 2 tablespoons fresh lemon juice
• salt to taste
• sliced limes, (optional)

Directions

• Soak cashews overnight or at least two hours before blending.
• Place tofu on a baking pan between paper towels and a dish cloth, place another pan on top and place a heavy object on second pan for more pressure. Do this for about 15 minutes.
• After pressing tofu, cube into 1 inch pieces.
• Season tofu with taco seasoning.
• Heat large skillet on medium heat, add about 1½ teaspoon olive oil to pan and saute in batches.
• After sauteing the tofu add a bit more oil to the pan, add chickpeas to the pan ans sprinkle on second package of taco seasoning and saute the chickpeas until well coated and heated.
• Chop and dice veggies and place in serving dishes.
• Rinse cashews, place in blender bowl, add water and lemon juice, blend until smooth, season with salt to taste.
• Transfer to serving container.
• Assemble bowls and dig in.
• Have fun and Enjoy!!

Nutrition