Crispy Chickpea Taco Bowl with Jalapeño Avocado Crema

Last Updated on August 18, 2025 by Christin Gillespie

Upgrade your Tuesday in a healthy vegan way with this Crispy Chickpea Taco Bowl with Jalapeño Avocado Crema recipe. This tasty deconstructed bowl includes cilantro-lime cauliflower rice, crispy chickpeas, pickled red onions, juicy cherry tomatoes, shredded cabbage, & a mouthwatering jalapeño avocado crema. Meal prep approved, easy to make & full of flavor at every bite, this bowl is the best!

Regardless if it’s Tuesday or not, this vegan taco bowl will be the perfect meal to serve up on any weeknight.

This bold bowl includes cilantro-lime cauliflower rice, crispy chickpeas, pickled red onions, juicy cherry tomatoes, fresh cabbage, & a spicy jalapeño avocado crema. The crema is super creamy, with a kick. If you can’t handle the heat, just omit the jalapeño & allow your palate to enjoy the zesty & herby flavors.

Okay, let’s get into the details of this Crispy Chickpea Taco Bowl with Jalapeño Avocado Crema recipe!

Why You’ll Love This Healthy Vegan Taco Bowl Recipe

• Nutritious & Bold: Don’t let the healthy ingredients fool you; this taco bowl is full of Tex-Mex flavor at every bite!
• Wholesome: Full of vibrant as well as nourishing ingredients, this vegan bowl is loaded from top to bottom with good-for-you ingredients.
• Awesome for Meal Prep: This Crispy Chickpea Taco Bowl with Jalapeño Avocado Crema stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic Chickpeas: The chickpeas add crispy texture, fiber & plant protein!
• Organic Cilantro-Lime Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like it while being packed with nutrition. Plus, with the addition of fresh lime juice & cilantro, it takes it up a notch. 
• Pickled Red Onions: Store-bought or homemade will do. If you elect to make it at home, it’s best to make it a day ahead.
• Organic Cabbage: Shredded to amp up the nutrition.
• Organic Cherry Tomatoes: Feel free to swap with organic grape tomatoes.
• Organic Seasonings: Organic smoked paprika, ground cumin, garlic powder, sea salt & black pepper.
• Organic Avocado Crema: It’s creamy, with a kick! The perfect condiment to pair with this taco bowl.
• Organic Avocado Oil: Avocado oil is my go-to baking oil because it’s neutral in flavor & it can be used at high-heat temperatures. 

How to Make 

1. Crispy Chickpeas. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the drained chickpeas. Toss with the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway.
2. Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
3. Jalapeño Avocado Crema. Using a high-speed blender, food processor, or immersion blender, add the crema ingredients & blend until smooth. If needed, add more spring water to achieve a thick yet creamy consistency.
4. Serve. Divide the cilantro-cauliflower rice, crispy chickpeas, cabbage, cherry tomatoes, & pickled red onions between serving bowls. Pair with the crema & fresh cilantro. Enjoy!

Tips for Making This Vegan Taco Bowl Recipe Perfectly

• Pickled Red Onions: Store-bought or homemade will do. If you elect to make it at home, it’s best to make it a day ahead.
• Organic Coconut Yogurt: Be sure to use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
• Spice: If you can’t handle the spice, omit the jalapeño from the avocado crema.

Storing & Reheating

As mentioned above, this Crispy Chickpea Taco Bowl with Jalapeño Avocado Crema is the perfect vegan recipe for healthy leftovers & meal prep!

Storing. Transfer the bowl ingredients & crema to separate airtight glass containers. The crema will last up to 2 days, & the bowl will last up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the cilantro-lime cauliflower rice & chickpeas to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with the remaining bowl ingredients.

More Chickpea Bowl Recipes You’ll Love

• Crispy Chickpea California Bowl
• Buffalo Ranch Chickpea Bowl
• Crispy Chickpea Chimichurri Bowl
• Chipotle Honey Crispy Chickpea Bowl with Cucumber Avocado Salsa
• Crispy BBQ Chickpea Bowl with Jalapeño Pico de Gallo
• BBQ Ranch Chickpea Quinoa Bowl

Sharing Is Caring!

If you make this Crispy Chickpea Taco Bowl with Jalapeño Avocado Crema, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram & TikTok for even more healthy content!

Xoxo.

CMG.

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