Author Notes
Loaded potatoes are one of my favorite meals, and this brown rice, chickpea, and pecan crumble adds a great, filling addition. —Erin (Naturally Ella)
Ingredients
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1/2 cup
chickpeas, drained and rinsed if using canned
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1/2 cup
cooked brown rice
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1/4 cup
roasted pecans
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1/4 teaspoon
smoked paprika
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1/4 teaspoon
sea salt
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1/4 teaspoon
black pepper
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1/2 teaspoon
garlic powder
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1/4 cup
barbecue sauce
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1
potato, baked
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Cilantro, for serving
Directions
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In a food processor, combine chickpeas, cooked brown rice, pecans, smoked paprika, salt, pepper and garlic powder. Pulse a few times until mixture comes together and resembles coarsely ground meal.
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Heat a skillet over medium-low heat and add mixture to the pan (if you're using a pan that sticks, add a little olive oil). Stirring occasionally, heat the mixture until fragrant, 4 to 6 minutes. Remove from heat and stir in the barbecue sauce, starting with 1 to 2 tablespoons and adding more as you like. Or alternatively, use the barbecue sauce as a drizzle.
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To serve, cut the baked potato in half lengthwise and mash each half to create a boat. Spoon the crumble mixture over, drizzle with barbecue sauce, and finish with a sprinkle of cilantro.
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