gotham kitchen

chickpeas

smashed chipotle chickpea tacos with carrot slaw and avocado crema

chickpea tacos with carrot slaw and avocado cremaIf you’ve been following my blog, you’ve probably noticed that I make a lot of vegetarian recipes. I’ve recently decided to cut back significantly on meat for various reasons: it’s expensive, it’s not great for the environment, and it just doesn’t make you feel that great. We’re trying to limit our meat intake to 1-2 times per week which has been much easier than I thought.

When the sacred Taco Tuesday rolls around, I typically sub lentils for meat. But wow! Last week, I used chickpeas and they were BY FAR the best tacos I’ve had in my life, meat or vegetarian. They’re so flavorful and the texture is PERFECT. Plus topped with a fresh, crunchy slaw and a creamy avocado yogurt sauce. Just. Wow.

These #vegetarian chipotle chickpea tacos are topped with a crunchy carrot slaw and a dollop of avocado crema

smashed chipotle chickpea tacos with carrot slaw and avocado crema
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
Chickpeas
  • 2 cans chickpeas, rinsed and drained
  • 1 small onion, minced
  • 1-2 chipotle pepper in adobo sauce, minced (use 2 if you want it spicy)
  • ½ cup cherry tomatoes, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder or 1 clove
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • Taco shells of your choice
Carrot Slaw
  • 2 cups matchstick carrots
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 clove garlic
  • ¼ cup chopped cilantro
  • 2 tablespoons extra virgin olive oil
Avocado Crema
  • 2 ripe avocados
  • ¼ cup Greek yogurt
  • 2 cloves garlic
  • ½ tablespoon lime juice
  • ¼ cup chopped cilantro
  • 1 tablespoon water
  • Salt and pepper to taste
Instructions
  1. In a medium pan, heat 1 tablespoon of oil over medium heat. Add onion and cook until softened, about 2-3 minutes. Add cumin, chili powder, garlic powder, and minced pepper. Stir and cook for about 1 minute. Add chickpeas and tomatoes and stir until well combined with spices. After about 5-10 minutes, chickpeas will become soft. Using a fork, smush about 75% of chickpeas. If your chickpeas are dry, add 1 tablespoon of water to the mixture.
  2. In a small bowl, combine honey, vinegar, chili powder, garlic, cilantro and stir until combined. Season with salt and pepper to taste. Add olive oil and whisk together. Pour over carrots and toss to coat evenly. Set aside.
  3. In a medium blender or food processor (I used my Ninja), combine all ingredients for avocado crema and blend until smooth. Taste and season appropriately.
  4. Top tortillas with chickpea mixture, carrot slaw and a dollop of the avocado cream.

 

curry quinoa buddha bowl with coconut creamed kale

Curry Quinoa Buddha Bowl With Coconut Creamed KaleI love the holidays but I really hate the way they make me feel. Not only am I super stressed out from gift-buying, but also super bloated from loading up on cheesy casseroles and cookies. I decided enough was enough this week. We need a cleanse. I can’t just make salads because: 1. My husband hates them and 2. I end up waking up in the middle of the night to eat a snack (seriously). That’s where buddha bowls come in. They’re extremely popular on Pinterest right now and it’s no surprise why. They’re hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor. For this version, I went the curry route with this version because I was really craving rich, coconut flavors. The coconut kale paired with the creamy avocado and crunchy chickpeas is just divine!

Curry Quinoa Buddha Bowl With Coconut Creamed Kale - Gotham Kitchen

curry quinoa buddha bowl with coconut creamed kale
 
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Cleanse and energize with this bowl loaded with roasted sweet potatoes, avocado, quinoa, brown rice, crunchy curried chickpeas and a coconut creamed kale.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2-4 servings
Ingredients
Chickpeas:
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • 1 tablespoon coconut oil, melted
Sweet Potatoes:
  • 1 large sweet potato, diced into ½ cubes
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1 tablespoon coconut oil, melted
Quinoa:
  • 1 cup brown rice (optional)
  • ½ cup quinoa
  • 1 teaspoon coconut oil
Kale:
  • 2 cups of kale, chopped
  • ¼ cup coconut milk
  • 2 cloves garlic
  • 1 teaspoon coconut oil
  • 1 avocado, sliced or diced
Instructions
  1. Preheat oven to 425 degrees. Toss diced sweet potatoes with spices and olive oil and spread evenly on a baking sheet. Bake until cooked through and golden brown, about 20 minutes.
  2. Pat chickpeas dry with a kitchen or paper towel. Toss with olive oil, salt and curry powder and spread evenly on a baking sheet. Cook until crisp and golden brown, about 10-15 minutes.
  3. Combine rice and quinoa and cook according to package directions. (Note: When adding quinoa, typically cook brown rice according to package directions with an additional ¼ cup of water then add in the last 10-15 minutes)
  4. In a small frying pan, heat coconut oil over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Add coconut milk and kale and stir until kale has wilted. Turn to medium-low heat and cook until coconut milk has reduced and kale is soft.
  5. Once sweet potatoes and chickpeas are golden, remove from oven and place in individual bowls. Add quinoa/rice mixture, creamed kale, avocado and top with chopped cilantro. Serve immediately.
Nutrition Information
Serving size: 4 Calories: 930 Fat: 30g Saturated fat: 14g Trans fat: 0 Carbohydrates: 140g Sugar: 16g Sodium: 970mg Fiber: 29g Protein: 32g Cholesterol: 0