A grain-free, gut healthy Mexican bowl that’s full of plant protein. Perfect for meal prep or a quick and filling dinner.
Ingredients:
1/2 packet grain free tortilla chips
2 tbsp bone broth mayo
Chipotle Chickpeas:
1 can drained chickpeas
1 tbsp olive oil
1 tsp cumin
1/2 tsp chilli
1/2 tsp paprika
1/4 tsp black pepper
1 tsp course sea salt
Tomato Salsa:
1 tsp course sea salt
1 cup cherry tomatoes
1/2 cup red onion
1/2 cup coriander sprigs
1/2 juice lime
Guacamole:
1 avocado
Pinch sea salt
1/2 juice lime
Salad:
2 cups chopped baby spinach
Sriracha or chilli sauce
1/4 cup pickled jalapeño’s
Method:
- Preheat the oven to 200 C and line a baking tray - Place the chickpeas, spices, salt and pepper in a bowl, drizzle with olive oil and toss to coat. Lay out on a baking tray and roast until chickpeas are golden and crunchy.
- Make the tomato salsa by mixing all ingredients in a small bowl, then set aside.
- Make the guacamole by mashing the avocado in a small bowl with a fork. Season with the salt, pepper and lime to taste.
- Assemble - place some spinach, chipotle chickpeas and tomato salsa in a bowl. Top with the guacamole and a scattering of tortilla chips. Then finish with a few dollops of mayo, pickled jalapeño, a drizzle of sriracha and any extra lime juice.
Make Your Own Chipotle Chickpea Bowl