Cook the quinoa by combining quinoa and broth in a covered pot over medium high heat until boiling. Once you see steam coming out of the pot, lower the heat to a medium low and let cook covered for 15 minutes. Do not lift the lid to peek until after 15 minutes otherwise you'll lose the steam needed to cook the quinoa. After 15 minutes, remove from heat and fluff with fork. Set aside.

Make your rice paper bacon. I used this recipe for the prep shots of the rice paper bacon, but I used smoked paprika, 1 tbsp tamari and 1 tbsp dark mushroom soy sauce in the batch in the assembled bowls.

To make the chickpea bacon, I used an adaptation of Shannon's rice paper bacon marinade. Pan-fry chickpeas in 1 tbsp oil until the outside is kind of dry and slightly browned. In a separate bowl, whisk together garlic powder, smoked paprika, liquid smoke, tamari, dark soy sauce, nutritional yeast, and maple syrup. Pour over chickpeas and continue to stir and cook until beans are well coated and dry.

Make the mayo by whisking together mayo, lime, chipotle powder, and kosher salt. To drizzle like in my photo, transfer to a plastic zippered bag and snip a tiny corner.

Add 1 cup of lettuce to each bowl.

Add 1/2 cup of cooked quinoa on top, 1/4 cup of chickpeas, and a few pieces of the vegan rice paper bacon.

Add the quartered SUNSET® Wild Wonders on top and drizzle chipotle lime mayo on top.

Enjoy!