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Vegetarian Meal Prep: Chipotle Chickpea Taco Bowls
A SWEET PEA CHEF18Ingredients
45Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 cup quinoa (tri-colored, to yield 1/4 cup per meal)
- 3 cups low sodium vegetable broth
- 1/2 tsp. sea salt
- 45 oz. cooked chickpeas (drained and rinsed)
- 2 tsp. olive oil
- 2 tsp. chili powder
- 1/2 tsp. chili powder (chipotle)
- 1/2 tsp. ground cumin
- 1/2 tsp. sea salt
- 1/4 tsp. garlic powder
- 2 cups romaine lettuce (chopped, to yield 1/2 cup per meal)
- 15 oz. low sodium black beans (rinsed and drained, to yield 1/4 cup per meal)
- 10 oz. grape tomatoes ((2 cups), 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)
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