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Vegetarian Meal Prep Recipe | Vegetarian Taco Bowls recipe and tips for making meatless meals healthy and delicious | A Sweet Pea Chef

Vegetarian Meal Prep: Chipotle Chickpea Taco Bowls

Jump on the Meatless Monday bandwagon with a delicious, filling, nutritious, and satisfying vegetarian and healthy meal prep. With these easy vegetarian dinners, your evenings will be stress-free but yummy, and healthy.
Categories Clean Eating, Easy Dinner, Meal Prep, Vegetarian
Difficulty Easy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 meals
Calories 312 kcal
Author Lacey Baier

Ingredients

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

Instructions

For the Baked Chipotle Chickpeas:

  1. Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
  2. Place the rinsed chickpeas on a clean kitchen towel or a few paper towels and allow them to drain. The dryer, the better. Then, transfer them to a large mixing bowl.
  3. Over the chickpeas, add olive oil, chili powder, chipotle chili powder, cumin, sea salt, and garlic powder. Toss this thoroughly with a spoon to ensure the chickpeas are evenly coated.
  4. Then, transfer the seasoned chickpeas to the prepared baking sheet in an even layer.
  5. Bake the chickpeas for about 20-25 minutes, shaking the pan halfway through baking time, until the chickpeas are heated through and starting to become a little crunchy.
  6. Remove the chickpeas from the oven and then allow to cool.

For the Quinoa:

  1. While the chickpeas are in the oven, combine uncooked quinoa with sea salt and low sodium vegetable broth in a saucepan, and bring to boil.

  2. Simmer, covered, for 20 minutes, until all the water is absorbed.
  3. Then, fluff with a fork and set aside to cool.

For assembling the Vegetarian Taco Bowls:

  1. Start off by adding in the cooked quinoa into one quarter of the meal prep containers.
  2. Next to the quinoa, add in sliced grape tomatoes, fresh chopped lettuce, spicy and chipotle chickpeas, and rinsed and drained black beans.
  3. Top them off with cilantro, diced avocado, a little greek yogurt, and a wedge of lime. (optional)
  4. Seal up the containers and place into the fridge for up to 5 days.

Recipe Notes

Nutrition information includes the avocado and greek yogurt toppings.

To make these bowls vegan, replace greek yogurt with non-dairy yogurt or omit.

Nutrition Facts
Vegetarian Meal Prep: Chipotle Chickpea Taco Bowls
Amount Per Serving (1 bowl)
Calories 312 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Sodium 688mg29%
Potassium 593mg17%
Carbohydrates 38g13%
Fiber 10g40%
Sugar 4g4%
Protein 12g24%
Vitamin A 3065IU61%
Vitamin C 25.9mg31%
Calcium 66mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.