Barbecue Brown Rice Crumble Loaded Potatoes

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.