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deconstructed taco bowl | chickpeas, quinoa, black beans, shredded cheese, shredded lettuce, pico de gallo, and avocado
Melanie Lorick

Deconstructed Taco Bowl

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Fresh ingredients are the key to this zesty and filling deconstructed taco bowl. A spinoff of Chipotle's ever-popular salad bowl, you can enjoy this all year and feel no guilt!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 2 people
Course: Salad
Cuisine: Mexican
Ingredients Method

Ingredients
  

Quinoa
  • 3 cups water
  • 1 ½ cups quinoa
  • ½ teaspoon kosher salt for quinoa
  • 1 teaspoon garlic powder
Roasted Chickpeas
  • 1 15 ounces can chickpeas, drained
  • 1 1 ounces taco seasoning packet
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon coarse sea salt
Pico de Gallo
  • 2 medium tomatoes, diced
  • 3 scallions, chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons white distilled vinegar
  • ½ teaspoon fresh lime juice
  • ½ teaspoon fresh lime zest
  • pinch coarse sea salt
Salad Bowl
  • 2 cups shredded romaine lettuce substitute with lettuce of your choice, if desired
  • 1 15 ounce can black beans, drained
  • ½ cup shredded cheddar cheese substitute with cheese of your choice, if desired
  • 2 limes, quartered
  • ½ cup Greek yogurt
  • 1 avocado thinly sliced

Method
 

Pico de Gallo
  1. Chop tomatoes, removing seed membrane and chop remaining vegetables.
  2. Combine tomatoes, scallions, cilantro, vinegar, lime juice, lime zest, and coarse sea salt in a small bowl.
  3. Add more vinegar or salt, if preferred. Allow to sit in the refrigerator while you prepare the remaining ingredients.
Quinoa
  1. Rinse quinoa under running water using a strainer and continue rinsing until the draining water is clear.
  2. Combine quinoa and water in a saucepan and bring to a boil on stovetop over medium-high heat. Once the quinoa boils, reduce to a simmer and cover. Allow to cook for about 15 minutes, or until the water is mostly absorbed.
  3. Remove lid and remove the pot from the stove, allowing the quinoa time to sit for about 5 minutes. Fluff with a fork and stir in salt and garlic powder, or any other seasonings you prefer.
Roasted Chickpeas
  1. Preheat oven to 375ºF.
  2. Drain and rinse chickpeas in colander and allow to dry, or pat with a towel until excess water has been removed.
  3. In a bowl, stir taco seasoning, olive oil, and salt until thoroughly combined.
  4. Spread evenly on non-stick baking sheet. Bake for 20 minutes, remove from oven and stir. Return to oven for another 15-20 minutes or until the chickpeas are crispy. Allow to cool.
Black Beans
  1. Rinse and drain black beans. Warm over low heat until ready to serve.
Deconstructed Taco Bowl
  1. Plate ingredients next to each other. Divide all ingredients evenly on two plates. Sprinkle with coarse sea salt, lime juice from the lime wedges, and serve.

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