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