Taco Bowl With Turmeric Chickpeas

On busy workday evenings, or on a sunny beautiful weekend, spending a lot of time in the kitchen may not sound appealing. But if you are like me, you still crave a fresh healthy meal that can be whipped up together in no time. Welcome the TACO BOWL!

TACO BOWL WITH TURMERIC CHICKPEAS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE TACO BOWL:

• 2 corn tortillas
• Vegetables of choice
• Beans
• Protein of choice
• Sauce of choice

FOR THE TURMERIC SAUTÉED CHICKPEAS:

• 1 1/2 tablespoons extra virgin olive oil
• 1/2 medium onion, finely diced
• 2 cloves garlic, finely minced
• 1/2 teaspoons sea salt
• 3/4 teaspoon turmeric powder
• Fresh ground pepper to taste
• Handful finely chopped parsley
• 3 cups cooked chickpeas (soaked & sprouted)

CUMIN SPICED VEGGIES:

• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon cumin seeds
• 2 cups thinly sliced red cabbage
• 1 medium zucchini diced
• 4 leaves purple kale, deveined, and coarsely chopped
• Sea salt and pepper to taste
• Optional: red chili flakes

PREPARATION

FOR THE TACO BOWL: 

1. In a small skillet drizzle a little olive oil, sprinkle a little sea salt and place two organic corn tortillas per person on top. Heat over medium-low. Cover with a lid and flip the tortillas occasionally. OR just warm tortillas in a microwave—they won’t taste as good, but it is easier and faster.
2. Fill your favorite deep bowl with the taco fillings of your choice.
3. Serve with two rolled corn tortillas and a side of sauces and toppings. Some of my favorites include salsa, chipotle aioli (½ veganaise + ½ sriracha), fermented sauerkraut, pickled jalapenos, goat cheese, feta, crème Fraiche, and diced avocado.

FOR THE TURMERIC SAUTÉED CHICKPEAS:

1. Heat a sauté pan over medium, once hot reduce heat to medium-low and add the olive oil, the onions, and the garlic. Allow the onions to cook until tender and glassy. Stir in the salt, turmeric powder, and fresh ground pepper and sauté a minute or two.
2. Add the chickpeas and stir well to combine. Cook another couple minutes until heated.

FOR THE CUMIN SPICED VEGGIES:

1. Heat a sauté pan over medium, once hot reduce heat to medium-low and add the olive oil and cumin seeds—sauté until fragrant.
2. Then add the cabbage and zucchini—sauté until tender. Add the kale and cook until wilted. Season with salt, pepper and optional red chili flakes for some added kick.

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