Peruvian-inspired taco bowls with smashed chickpeas, roasted peppers and onions, and spicy aji verde sauce. A flavorful, hearty, vegan and gluten-free meal ready in just 30 minutes!
CHICKPEAS: Preheat the oven to 425 degrees F (218 C) and line two baking sheets with parchment paper. Set aside.
In a mixing bowl, toss the chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), cumin, garlic powder, paprika, oregano, and salt until evenly coated. Mash with a fork until well broken down and cohesive.
Transfer to one of the parchment-lined baking sheets and spread into an even layer with some spaces between the groupings to encourage crisping.
VEGGIES: On the other baking sheet, add the sliced bell peppers and onions. Toss with olive oil, salt, and garlic powder. Spread evenly over the pan. Roast the chickpeas and vegetables for 20-25 minutes until crispy, stirring/flipping halfway through.
QUINOA: Meanwhile, prepare your quinoa on the stovetop or in the Instant Pot. 1 cup dry quinoa yields ~3 cups cooked.
Serve the vegetables and chickpeas over quinoa and top with aji verde sauce. Sprinkle with optional cilantro and serve.
Leftovers can be stored separately in the refrigerator for up to 3-4 days. The quinoa and chickpea taco “meat” can be stored in the freezer for up to 1 month.
Notes
*Nutrition information is a rough estimate calculated with the lesser amount of salt, a full batch of aji verde sauce, and without optional ingredients.