5 from 24 votes
Roasted Chickpea Burrito Bowls
Roasted Chickpea Burrito Bowls combine crispy spiced chickpeas with yellow rice, fresh romaine lettuce, homemade pico de gallo, jalapeño slices, thinly sliced red onion, and toppings like vegan sour cream, cilantro, and hot sauce. The chickpeas roast with cumin, chili powder, garlic powder, and optional cayenne for a crunchy, flavorful protein component. The fresh vegetables and pico add brightness, making a balanced and hearty bowl suitable for a vegan meal.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
2
servings
Calories:
543 kcal
Course:
Main Course
Cuisine:
Tex-Mex, Vegetarian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 543
% 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.