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Roasted Chickpea Buddha Bowl https://www.metro.ca/userfiles/image/recipes/roasted-chickpea-buddha-bowl-11197.jpg PT30M PT20M PT50M
Preheat oven to 400°FStack soft tacos, cut into approximate 1” squares and place into a large bowl. Break hard tacos into bite sized pieces; add to bowl along with the spice and sauce packets, chickpeas and maple syrup. Toss to coat evenly.Arrange mixture in single layers onto two parchment lined baking sheets. Bake for 15-20 minutes until tortillas are golden brown.Meanwhile, lightly oil corn and grill on BBQ or grill pan until lightly charred. Remove from grill and sprinkle all over with grated parmesan while hot.Divide red chard among 6 bowls. Top each equally with crispy roasted chickpea/tortillas, corn, pineapple, salsa, red onion, avocado and cilantro. Drizzle lightly with olive oil and season with salt and pepper to taste.Serve with cilantro lime crema.To make cilantro lime cremaBlend together sour cream, lime juice, cilantro, salt and pepper using a hand blender or blender until smooth.Source: Metro
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1 pkg (340 g) Old El Paso Hard and Soft Taco Dinner Kit 1 can (598 ml) chickpeas drained 2 tablespoon (30 ml) maple syrup 1 teaspoon (5 ml) olive oil 3 corn on the cob cut in half 2 tablespoon (30 ml) parmesan grated 1 large bunch red swiss chard stemmed and julienned 1 cup (250 ml) pineapple diced 1 cup (250 ml) Old El Paso Thick'N Chunky salsa 1/2 cup (125 ml) red onion sliced 3 small avocado sliced 1 cup (250 ml) cilantro leaves olive oil To taste salt and pepper cilantro lime crema 1/2 cup (125 ml) sour cream juice of 1 lime 1/2 cup (125 ml) cilantro leaves 1/4 teaspoon (1,25 ml) salt 1/4 teaspoon (1,25 ml) pepper
Roasted Chickpea Buddha Bowl

Roasted Chickpea Buddha Bowl

Rate this recipe
7 Votes
6
Main course
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 pkg
    (340 g)
    Old El Paso Hard and Soft Taco Dinner Kit
  • 1 can
    (598 ml)
    chickpeas drained
  • 2 tablespoon
    (30 ml)
    maple syrup
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  • 1 teaspoon
    (5 ml)
    olive oil
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    1 L


  • 3
    corn on the cob cut in half
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  • 2 tablespoon
    (30 ml)
    parmesan grated
  • 1
    large bunch red swiss chard stemmed and julienned
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  • 1 cup
    (250 ml)
    pineapple diced
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  • 1 cup
    (250 ml)
    Old El Paso Thick'N Chunky salsa
  • 1/2 cup
    (125 ml)
    red onion sliced
  • 3
    small avocado sliced
  • 1 cup
    (250 ml)
    cilantro leaves

  • olive oil
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  • To taste
    salt and pepper

  • cilantro lime crema
  • 1/2 cup
    (125 ml)
    sour cream
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  • juice of 1 lime
  • 1/2 cup
    (125 ml)
    cilantro leaves
  • 1/4 teaspoon
    (1,25 ml)
    salt
  • 1/4 teaspoon
    (1,25 ml)
    pepper
Imprimer ma sélection

Preparation

Preheat oven to 400°F

Stack soft tacos, cut into approximate 1” squares and place into a large bowl. Break hard tacos into bite sized pieces; add to bowl along with the spice and sauce packets, chickpeas and maple syrup. Toss to coat evenly.

Arrange mixture in single layers onto two parchment lined baking sheets. Bake for 15-20 minutes until tortillas are golden brown.

Meanwhile, lightly oil corn and grill on BBQ or grill pan until lightly charred. Remove from grill and sprinkle all over with grated parmesan while hot.

Divide red chard among 6 bowls. Top each equally with crispy roasted chickpea/tortillas, corn, pineapple, salsa, red onion, avocado and cilantro. Drizzle lightly with olive oil and season with salt and pepper to taste.

Serve with cilantro lime crema.

To make cilantro lime crema

Blend together sour cream, lime juice, cilantro, salt and pepper using a hand blender or blender until smooth.

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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