Smashed Chickpea Taco Bowls

Ingredients

For the Smashed Chickpea Taco “Meat”:

• 2 cans (400 g each) chickpeas, drained, rinsed, and well dried
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon aji amarillo paste (or sriracha)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2–3/4 teaspoon sea salt

For the Veggies:

• 2 medium bell peppers (e.g., green and red), seeds and stems removed, sliced lengthwise
• 1 large onion (red or yellow), peeled and sliced lengthwise
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder

For the Quinoa:

• 175 g dry quinoa (cooked according to package instructions)

For Serving:

• Aji Verde Sauce
• Fresh coriander (optional)

Instructions

1. Preheat Oven: Preheat the oven to 220°C (fan 200°C) and line two baking trays with parchment paper.
2. Prepare Chickpeas: In a mixing bowl, combine the chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), cumin, garlic powder, smoked paprika, oregano, and sea salt. Mash with a fork until well combined but still slightly chunky. Spread the mixture evenly on one of the prepared baking trays.
3. Prepare Veggies: On the second baking tray, toss the sliced bell peppers and onion with olive oil, sea salt, and garlic powder. Spread them out in an even layer.
4. Roast: Place both trays in the preheated oven and roast for 20–25 minutes, stirring halfway through, until the chickpeas are slightly crispy and the vegetables are tender.
5. Cook Quinoa: While the chickpeas and vegetables are roasting, cook the quinoa according to the package instructions.
6. Prepare Aji Verde Sauce: Prepare the Aji Verde Sauce as per the recipe instructions.
7. Assemble Bowls: Divide the cooked quinoa among serving bowls. Top with the roasted chickpeas and vegetables. Drizzle with Aji Verde Sauce and garnish with fresh coriander, if desired.