Roasted Chickpea Burrito Bowls
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (8)

Roasted Chickpea Burrito Bowls

NUTRITION · PER SERVING35M COOK
CAL 45%·PRO 65%
CARBS 136G60% OF CAL
29G FIBER77G OTHER29G TOTAL SUGAR
FAT 27G27% OF CAL
6G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy roasted chickpeas served over rice with fresh vegetables, salsa, and avocado in a fully loaded burrito bowl. Satisfying and packed with plant-based protein.

mainmexicanbowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1/2 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)
  • 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)
  • 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)
PREP
10M
SODIUM
2702MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.