Chickpea Taco Buddha Bowl
Recipe type: Lunch, Dinner
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2 - 3
This vegan, gluten-free chickpea taco buddha bowl is easy to make, subtly spiced, packed with flavour and unbelievably satisfying.
For the chickpea taco filling:
  • 1 - 2 tbsp olive oil
  • 1 shallot, finely chopped
  • ¼ of a green bell pepper, finely chopped
  • 1 tbsp minced garlic
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 cup vegetable broth
  • 1 tbsp taco seasoning*
  • 1½ tbsp prepared slasa
  • a handful of cilantro leaves
For the chickpea taco buddha bowl
  • 1 handful lettuce or other leafy green
  • 1 cup cooked brown rice
  • 1 - 2 avocados, diced
  • 2 radishes, thinly sliced
  • 2 tomatoes, diced
  • ½ cup red cabbage, sliced into thin strips
  • ½ cup sweet corn
  • Optional: cilantro-lime avocado dressing, tortilla chips for scooping and/or topping
  1. Prepare veggies and dressing if using and set aside
  2. Heat the olive oil in a medium skillet then add shallots, green pepper and garlic and sautee until the shallots are translucent
  3. Add chickpeas, vegetable broth, taco seasoning and salsa, stir and bring to a boil
  4. Lower the head and simmer uncovered for 5 - 10 minutes, stirring occasionally, until the chickpeas have softened and the liquid reduces
  5. Stir in cilantro leaves in the last few minutes of cooking
  6. Once done, remove from heat and set aside
  7. To serve: divide lettuce into 2 - 3 serving bowls, top with chickpea taco filling, rice and prepared veggies
  8. Store any leftover chickpea taco filling in the fridge
If you don't have packaged taco seasoning use ½ tbsp chili powder, 1 tsp ground cumin, ¼ tsp paprika, ⅛ tsp garlic powder, ⅛ tsp onion powder, ⅛ tsp red pepper flakes, ⅛ tsp dried oregano and salt and pepper to taste
Recipe by Diary of an ExSloth at