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Flavorful Super Bowl Ranch Taco Party Bowl

Super Bowl Ranch Taco Party Bowl - featured image
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A smoky, spicy harissa chickpea taco bowl with cool ranch dressing and fresh taco toppings, perfect for parties or family dinners. Quick and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 tablespoons harissa paste (adjust based on heat preference)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups cooked rice or quinoa (about 370 g cooked)
  • 1 cup shredded romaine lettuce (about 50 g)
  • 1 cup cherry tomatoes, halved (about 150 g)
  • 1/2 cup canned black beans, rinsed and drained (about 130 g)
  • 1/2 cup corn kernels (fresh or frozen, about 80 g)
  • 1/2 cup mayonnaise (120 ml)
  • 1/2 cup sour cream (120 ml)
  • 1 tablespoon dried ranch seasoning mix
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste
  • Optional toppings: 1/4 cup chopped fresh cilantro
  • 1 avocado, sliced
  • 1/4 cup shredded cheddar or Monterey Jack cheese
  • Lime wedges for squeezing

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the drained chickpeas with olive oil, harissa paste, smoked paprika, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer.
  3. Place the baking sheet in the oven and roast for 20-25 minutes, shaking or stirring halfway through, until chickpeas are golden and slightly crispy but tender inside.
  4. While the chickpeas roast, cook rice or quinoa according to package instructions. Fluff with a fork and set aside to cool slightly.
  5. In a small bowl, combine mayonnaise, sour cream, ranch seasoning, lemon juice, salt, and pepper. Stir until smooth and adjust seasoning to taste.
  6. Rinse and chop romaine lettuce, halve cherry tomatoes, rinse black beans, and prepare corn. Slice avocado just before serving to avoid browning.
  7. In a large serving bowl or individual bowls, layer the rice/quinoa base, then arrange romaine, tomatoes, black beans, corn, and roasted harissa chickpeas on top.
  8. Drizzle generously with ranch dressing and add optional toppings like cheese, cilantro, avocado slices, and lime wedges.

Notes

Dry chickpeas thoroughly before roasting for best crispiness. Do not overcrowd the pan. Adjust harissa paste amount to control spice level. Ranch dressing can be made ahead and stored up to 3 days. For dairy-free, substitute mayo and sour cream with vegan alternatives and use a dairy-free ranch seasoning.

Nutrition

Keywords: Super Bowl, taco bowl, harissa chickpeas, ranch dressing, party bowl, easy recipe, vegetarian, gluten-free

Find it online: https://katedishes.com/flavorful-super-bowl-ranch-taco-party-bowl-with-5-easy-steps/