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    Home » Recipes » Salads

    Spicy Chickpea Burrito Bowl

    May 3, 2015 ·

    Jump to Recipe·Print Recipe

    Spicy-Chickpea-Burrito-Bowl-A

    Just in time for Cinco de Mayo, I've had this recipe in my head for some time now and was going to share later, but decided to share today. Made this for some friends this weekend and, OMG everyone loved it.

    It's really simple and easy, there are only two ingredients that have to be cooked.

    While I seasoned and sauteed the tofu,

    Tofu-in-the-Pan

    and seasoned and sauteed the chickpeas,

    Chickpeas-in-a-Pan

    I put friends to work chopping, blending and placing everything in serving dishes. Our self-serve meal was ready in no time.

    Stress Free Entertaining!!!

    Spicy-Chickpea-Burrito-Bowl.2

    I added the cashew sauce to balance out the heat.

    Pouring-Cream-Spicy-Chickpea-Burrito-Bowl

    Print
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    Spicy Chickpea Burrito Bowl

    • Author: Celeste @TheWholeServing
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 mins
    • Yield: 6 1x
    Print Recipe
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    Ingredients

    Scale
    • 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)

    Instructions

    1. Soak cashews overnight or at least two hours before blending.
    2. 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.
    3. After pressing tofu, cube into 1 inch pieces.
    4. Season tofu with taco seasoning.
    5. Heat large skillet on medium heat, add about 1 ½ teaspoon olive oil to pan and saute in batches.
    6. 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.
    7. Chop and dice veggies and place in serving dishes.
    8. Rinse cashews, place in blender bowl, add water and lemon juice, blend until smooth, season with salt to taste.
    9. Transfer to serving container.
    10. Assemble bowls and dig in.
    11. Have fun and Enjoy!!


    Nutrition

    • Serving Size: 6
    • Calories: 297
    • Sugar: 6.2
    • Sodium: 359.9
    • Fat: 10.1
    • Saturated Fat: 1.2
    • Carbohydrates: 54
    • Fiber: 10.9
    • Protein: 19.6

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

    Spicy-Chickpea-Burrito-Bowl-Sauced

    Shared with:  Lou Lou Girls, Mandy's Recipe Box, Sugar Bee Crafts, Coastal Charm, Nap Time Creations, Pint Sized Baker, Cornerstone Confessions,

    More Salads

    • Roasted Butternut Grain Bowl
    • 10 Meatless Recipes Perfect For Summer Gatherings
    • Easy Butternut Apple Arugula Salad
    • Fire-Roasted Corn Pico Style Salsa

    About Celeste

    Reader Interactions

    Comments

    1. Thalia @ butter and brioche says

      May 04, 2015 at 10:35 pm

      These burrito bowls look great! I love that you made them vegetarian especially as it's perfect for me to make for my predominately vegetarian family. Thanks!

    2. Lou Lou Girls says

      May 09, 2015 at 4:17 pm

      I'm loving this! I'm always so impressed by your masterpieces. Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Mother's Day! Lou Lou Girls

    3. Shannon o says

      May 12, 2015 at 7:35 pm

      Oh this looks so delish. Never thought of sauteed chickpeas. Lunch tomorrow!

      • Celeste says

        May 12, 2015 at 9:07 pm

        It's oh so good, enjoy and thanks for stopping by.

    4. Linda says

      May 13, 2015 at 12:09 am

      What kind of sauce was added on top?

      • Celeste says

        May 13, 2015 at 8:37 am

        The sauce is a cashew sauce I make by blending soaked raw cashews with lemon juice and a bit of salt. The directions are listed in the recipe.

    5. Even Dybevik says

      May 14, 2015 at 7:33 am

      This looks divine!! I need to try this.

      • Celeste says

        May 14, 2015 at 8:09 am

        Do and let me know what you think.
        Thanks for stopping by.

    6. Celeste says

      June 24, 2015 at 11:47 pm

      Thanks Crista.

    Trackbacks

    1. 10 Tasty Chickpea Recipes Too Good Not To Try - The Whole Serving says:
      at

      […] […]

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    Hello and welcome!

    I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving. I’ve been blogging for over ten years and I absolutely love creating and photographing tasty recipes.

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