Roasted Chickpea Burrito Bowls
User Reviews
5.0
24 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
2 servings
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Calories
543 kcal
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Course
Main Course
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Cuisine
Tex-Mex, Vegetarian
Roasted Chickpea Burrito Bowls
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Crispy chickpeas are a plant-based powerhouse and set these fully loaded vegan chickpea burrito bowls over the top with texture and flavor!
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Ingredients
- ½ cup uncooked yellow rice
- 1 ½ cup cripsy roasted chickpeas (see recipe below)
- 1-2 cups chopped romaine lettuce
- 1 cup Pico de Gallo (see recipe below)
- ⅓ cup Thinly sliced red onion (see notes)
- 1 Jalapeño sliced thin
- vegan sour cream for topping
- fresh cilantro or chopped green onion for topping
- hot sauce for topping
CRISPY ROASTED CHICKPEAS
- 1 can chickpeas (15 oz)
- 1 TBSP avocado oil
- ¼ tsp salt
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¾ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper (optional) add extra for spicy chickpeas
EASY HOMEMADE PICO DE GALLO
- 1 cup finely diced Roma tomatoes
- ½ cup finely diced white onion
- 1 small jalapeño (optional)
- 1 tsp avocado oil (optional but tasty!)
- ½ lime juiced
- 2-4 TBSP fresh chopped cilantro
- ¼-½ tsp salt to taste
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Instructions
- Preheat oven 400°F.
- Cook yellow rice via package instructions (approx. 20-25 min)
- While the rice cooks, prep all your burrito bowl ingredients and roast your chickpeas. This way once the rice and chickpeas are ready all you have to do is assemble and faceplant!
- Rinse and drain chickpeas then pat dry. Lay spaced out on lined baking sheet and drizzle with avocado oil and salt. Mix to evenly coat. Set timer for 25 minutes, toss em in the oven at 400°F, and move on to prep the rest of your burrito bowls. Once crispy, remove chickpeas from oven and add cumin, chili powder, garlic powder, cayenne pepper, and paprika. Mix well to coat.
- To make the Pico de Gallo (which is basically just a chunky fresh salsa – delish!) finely chop onion, tomato, and jalapeño. Combine with the juice of half a lime, fresh cilantro, and season with salt to taste. This recipe makes more than you'll need for the bowls so you can add extra as desired or snack on it as an appetizer with tortilla chips. Love it so!
- Chop lettuce and thinly slice jalapeño.
- Once rice is done cooking, fluff with a fork and divide between two bowls.
- Add chopped lettuce, crispy chickpeas, pico de gallo salsa, red onion, and jalapeños to each bowl.
- Top each bowl with a dollop or two of vegan sour cream (or regular if vegetarian) and drizzle the chickpeas with hot sauce if you'd like a little kick!
- Sprinkle some scallions or cilantro and top and add any extra toppings your heart desires. See blog post for a full list of topping ideas. Enjoy!
Notes
- You can add your red onion straight up, opt for pickled red onion, or even toss your sliced red onion with a little dred wine vinegar, avocado oil, salt and pepper for some speedy marinated onions. So good!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed band enjoy!
Nutrition Information
Show Details
Calories
543kcal
(27%)
Carbohydrates
117g
(39%)
Protein
23g
(46%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Sodium
1123mg
(47%)
Potassium
839mg
(24%)
Fiber
18g
(72%)
Sugar
23g
(46%)
Vitamin A
3175IU
(64%)
Vitamin C
21mg
(23%)
Calcium
145mg
(15%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 117g | 39% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1123mg | 47% |
| Potassium | 839mg | 18% |
| Fiber | 18g | 72% |
| Sugar | 23g | 46% |
| Vitamin A | 3175IU | 64% |
| Vitamin C | 21mg | 23% |
| Calcium | 145mg | 15% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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