One avacado halloumi cheese – 2slices each, chop into squares when cooked 4cups of spinach one red onion one orange pepper coconut oil 1tsp
Pre-heat the oven to 375 degrees Fahrenheit. Drain and rinse the chickpeas. Spread the chickpeas out on a baking sheet lined with parchment paper or a silicone mat.
Bake for 10 minutes.
Toss the baked chickpeas with 2 tbsp of buffalo sauce (or more or less depending on your taste preference.)
Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork. While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins.
Toss diced potatoes in a large skillet with a couple tablespoons of olive oil. Cook until soft.
As potatoes cook, warm pinto beans in a small saucepan over low heat.
Once potatoes are soft, season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir around so everything is coated. Continue to cook, as they crisp up slightly.
In a medium bowl, smash rinsed chickpeas and avocado with a potato masher or fork.
Squeeze in lemon juice and stir.
Mix in chopped cilantro and red onion.
Add salt to taste and spread on sandwich bread and tomato slices as desired.
If using store-bought chipotle mayo, skip this step. In a food processor, add mayo, chipotle peppers and adobo sauce. Pulse until well blended. Set aside.
Mix the smoked paprika, garlic powder, chili powder, cumin, salt and pepper in a small bowl. Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.