Brown Rice Chickpea Taco Bowls with Jalapeño Cilantro Sauce
These Brown Rice Chickpea Taco Bowls with Jalapeño Cilantro Sauce are perfect for meal prep or an easy weeknight dinner.
Ingredients
- 1 tbsp olive oil
- 1 15-ounce can chickpeas drained and rinsed
- 1 tsp taco seasoning
- 1/4 cup salsa plus more for topping
- Jalapeño Cilantro Sauce* to taste
- 1 15-ounce can refried beans
- 2 cups brown rice cooked
- 2 cups pre-made slaw
- cilantro, lime wedges, jalapeño for topping
Instructions
- Heat olive oil in a pan over medium heat. Add the chickpeas, taco seasoning and salsa to the pan and cook until heated through. Remove from heat until ready to use.
- Prepare the Jalapeño Cilantro Sauce according to the instructions. Set aside until ready to use.
- Heat refried beans in a pan over low heat.
- To assemble add rice, beans, chickpeas and slaw to each bowl. Top with Jalapeño Cilantro Sauce and serve with cilantro, lime wedges and/or jalapeño slices.
Notes
*You can get the recipe here.