Barbecue Brown Rice Crumble Loaded Potatoes – a delicious recipe with chickpeas, brown rice, pecans, paprika, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
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
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.
192
kcal
Calories
6
g
Fat
31
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup chickpeas, drained and rinsed if using canned, 1/2 cup cooked brown rice, 1/4 cup roasted pecans, 1/4 teaspoon smoked paprika, and more.
Yes, Barbecue Brown Rice Crumble Loaded Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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