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,
and seasoned and sauteed the chickpeas,
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!!!
I added the cashew sauce to balance out the heat.
Spicy Chickpea Burrito Bowl
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 1x
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Ingredients
- 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)
- 1/2 cup cashews, soaked
- 1 cup filtered water
- 2 tablespoons fresh lemon juice
- salt to taste
- sliced limes, (optional)
Instructions
- Soak cashews overnight or at least two hours before blending.
- 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.
- After pressing tofu, cube into 1 inch pieces.
- Season tofu with taco seasoning.
- Heat large skillet on medium heat, add about 1 1/2 teaspoon olive oil to pan and saute in batches.
- 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.
- Chop and dice veggies and place in serving dishes.
- Rinse cashews, place in blender bowl, add water and lemon juice, blend until smooth, season with salt to taste.
- Transfer to serving container.
- Assemble bowls and dig in.
- 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
Shared with: Lou Lou Girls, Mandy’s Recipe Box, Sugar Bee Crafts, Coastal Charm, Nap Time Creations, Pint Sized Baker, Cornerstone Confessions,
Thalia @ butter and brioche says
May 4, 2015 at 10:35 pmThese 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!
Lou Lou Girls says
May 9, 2015 at 4:17 pmI’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
Shannon o says
May 12, 2015 at 7:35 pmOh this looks so delish. Never thought of sauteed chickpeas. Lunch tomorrow!
Celeste says
May 12, 2015 at 9:07 pmIt’s oh so good, enjoy and thanks for stopping by.
Linda says
May 13, 2015 at 12:09 amWhat kind of sauce was added on top?
Celeste says
May 13, 2015 at 8:37 amThe 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.
Even Dybevik says
May 14, 2015 at 7:33 amThis looks divine!! I need to try this.
Celeste says
May 14, 2015 at 8:09 amDo and let me know what you think.
Thanks for stopping by.
Celeste says
June 24, 2015 at 11:47 pmThanks Crista.