Spicy Chickpea Burrito Bowl

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cans
(15 oz)

Chickpeas , drained

1 block
(12 oz)

Firm Tofu

8 mL

Olive Oil

2 packets

McCormick® Taco Seasoning Mix

1 head

Lettuce , chopped

2

Medium Avocados , diced

305 g

Grape Tomatoes , sliced

to taste

Jalapeño Pepper Slices

60 g

Cashew Nuts , soaked

240 mL

Purified Water

1

Lemon , juiced

2 Tbsp juice per 6 servings

to taste

Salt

Cooking Instructions

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Step 1

Place Firm Tofu (1 block) on a baking pan between paper towels and a dish cloth. Place another pan on top and place a heavy object on the second pan for more pressure. Do this for about 15 minutes.

Step 2

After pressing tofu, cube into 1-inch pieces. Season tofu with McCormick® Taco Seasoning Mix (1 packet) .

Step 3

Heat a large skillet on medium heat, add Olive Oil (8 mL) to pan and saute tofu in batches.

Step 4

After sauteing the tofu, add a bit more oil to the pan. Add McCormick® Taco Seasoning Mix (1 packet) to the pan and sprinkle on Chickpeas (2 cans) . Saute the chickpeas until well coated and heated.

Step 5

Place Lettuce (1 head) , Avocados (2) , Grape Tomatoes (305 g) , and Jalapeño Pepper Slices (to taste) and place in serving dishes.

Step 6

Rinse Cashew Nuts (60 g) and place in the blender bowl. Add Purified Water (240 mL) and juice from Lemon (1) , blend until smooth, and season with Salt (to taste) .

Step 7

Transfer to serving container. Assemble bowls and dig in. Enjoy!