Chipotle Chickpeas and Baked Potato Bowls

This is my most recent meal prep obsession. Chickpeas and baked potatoes make an amazing one-two punch if you’re dieting! This meal is relatively low calorie (~350-450 cals per serving) and leaves me full for quite a long time. However, this is NOT a low-carb recipe and you should definitely be dieting on the higher carb side of things if you are going to use this recipe!

So without further delay, here’ the recipe:


  • 3 cans Garbanzo beans (Chickpeas)
    1/2 can chipotle in adobo sauce
    3 tbsp BBQ sauce
    2 lb Potatoes
  • Garlic Salt
  • Onion Powder
  • 1 tbsp olive oil


potato prep

  • Bake potatoes at 425 degrees Fahrenheit until soft, or microwave if your microwave is capable of doing so.
  • Once cooked let potatoes cool.

chickpea prep

  • Rinse chickpeas thoroughly, place in mixing bowl.
  • Add BBQ sauce to mixing bowl.
  • Dice Chipotle peppers, add to mixing bowl.
  • Mix thoroughly.
  • Add 1-3 tsp onion powder (I find you can judge based on smell and taste).
  • Mix thoroughly.
  • Let sit 10 minutes.
  • Sautee chickpeas in olive oil on medium heat for 5-8 minutes.

Putting the bowls together

  • Line bottom of bowl with baked potato, smash thoroughly with fork.
  • Coat with small layer of garlic salt to taste.
  • Layer Chickpeas over potatoes, smash gently with fork.
  • Layer 1-2 servings raw baby spinach onto Chickpeas.
  • Serve and Enjoy!

Estimated Macros

The way I prep my bowls I get 5 equal servings by dividing it up as follows:

  • 170g Chipotle Chickpeas
  • 250g Baked Potato
  • 40g Spinach

The Macros are:

  • Calories – 416
  • Carbs – 82g
  • Protein – 15 g
  • Fat – 5 g



Winter Chili

It’s cold outside and that means we can finally eat soups, stews and, my personal favorite, chili. It’s only cold in enough for chili here for about two months a year so when I can I definitely make it. Below is my favorite chili recipe as of late. It’s filling, loaded with protein and will keep you warm until the sun comes back around. This is one of he easiest recipes I’ve ever written down, the most difficult part is actually going to the store to get everything.


1 lb Lean Ground Beef

1/2 lb Stew Beef

1/2 lb Spicy Italian Sausage

1 Red Bell Pepper

2 JalapeƱo Peppers

1 Anaheim Pepper

1 Poblano Pepper

1 Sweet Onion

3 Cloves garlic, minced

1 teaspoon granulated onion powder

2 tablespoon chili powder

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper powder

1 teaspoon ground coriander

2 teaspoons salt

2 teaspoons black pepper, ground

6 oz tomato paste

10 oz fire roasted tomatoes

4 oz chicken stock

1 can pinto beans

1 can kidney beans


Combine all ingredients in slow cooker, stir vigorously to properly mix the meat. Cook on High for 2 hours stirring every 20 minutes. Finish on low for 3 additional hours. Serve with sour cream and chives to garnish.


Yields 4-6 servings