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30-Minute Smashed Chickpea Taco Bowls

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!
Author Minimalist Baker
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Smashed chickpea vegan taco bowl drizzled with aji verde sauce
4.41 from 15 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Entrée
Cuisine Gluten-Free, Peruvian-Inspired, Vegan
Freezer Friendly 1 month (quinoa and chickpeas)
Does it keep? 3-4 Days (stored separately)

Ingredients

SMASHED CHICKPEA TACO “MEAT”

  • 2 (15-oz.) cans chickpeas, drained, rinsed and well dried
  • 2 Tbsp olive oil
  • 1 Tbsp lime juice
  • 1 Tbsp aji amarillo paste (or sriracha)
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2-3/4 tsp sea salt

VEGGIES

  • 2 medium bell peppers, seeds and stems removed, sliced lengthwise (we used green and red)
  • 1 large onion (red or yellow), peeled and sliced lengthwise
  • 1 ½ Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder

QUINOA

FOR SERVING

US Customary - Metric

Instructions

  • 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.
  • SAUCE: Make your aji verde sauce.
  • 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.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 436 Carbohydrates: 53.9 g Protein: 13.1 g Fat: 20 g Saturated Fat: 2.8 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 11.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 995 mg Potassium: 626 mg Fiber: 9.4 g Sugar: 11.2 g Vitamin A: 462 IU Vitamin C: 89 mg Calcium: 84 mg Iron: 4.1 mg