Roasted Chickpea Burrito Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 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
Description
This recipe starts by roasting chickpeas tossed in avocado oil, salt, cumin, chili powder, garlic powder, smoked paprika, and optional cayenne in a 400°F oven until crisp. Meanwhile, yellow rice is prepared according to package instructions. The pico de gallo is prepared fresh by finely dicing Roma tomatoes, white onion, and jalapeño, then mixing with lime juice, cilantro, avocado oil, and salt for a zesty salsa. The burrito bowl is assembled with a base of yellow rice, topped with crisp romaine lettuce, the roasted chickpeas, pico de gallo, sliced jalapeños, thinly sliced red onion, and garnished with vegan sour cream, cilantro, and hot sauce to taste.
The combination offers a nutritious and texturally varied meal with the warmth and crispness of the chickpeas, the freshness of the vegetables, and the creamy and spicy elements from the toppings. It is suitable for a fulfilling vegan lunch or dinner.
Red onion can be used raw, pickled, or quickly marinated with red wine vinegar and oil for added flavor. The pico de gallo recipe makes extra that can be saved for serving with chips or other dishes.
Ingredients
- ½ cup yellow rice uncooked
- 1 ½ cup roasted chickpeas see recipe below, crispy
- 1-2 cups romaine lettuce chopped
- 1 cup Pico de Gallo (see recipe below)
- ⅓ cup red onion see notes, thinly sliced
- 1 jalapeño sliced thin
- vegan sour cream for topping
- cilantro for topping, or chopped green onion
- hot sauce for topping
CRISPY ROASTED CHICKPEAS
- 1 can chickpeas (15 oz)
- 1 TBSP avocado oil
- ¼ tsp salt
- 1 tsp cumin ground
- 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 Roma tomato finely diced
- ½ cup white onion finely diced
- 1 jalapeño optional, small
- 1 tsp avocado oil (optional but tasty!)
- ½ lime juiced
- 2-4 TBSP cilantro fresh, chopped
- ¼-½ tsp salt to taste
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
- Red onion may be used raw, pickled, or marinated with red wine vinegar, avocado oil, salt, and pepper for milder flavor.
- Nutrition information is estimated and can vary; adjust ingredients to suit dietary needs.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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