Southwestern Spiced Chickpea Burrito Bowl
with farro / pico de gallo

Name: Southwestern Spiced Chickpea Burrito Bowl
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Coriander, dried; 1 tsp Paprika; 1/2 tsp Cumin; 1/2 tsp Chili powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 3/4 cup Farro, semi-pearled / husked and uncooked; 1 heart Lettuce, romaine, sliced; 1/2 Limes, wedges; 1 cup Corn kernels, sliced off the cob or frozen and defrosted; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1/2 cup Sour cream (opt); ~4 cups Tortilla chips (opt); 6 Tomatoes, roma, chopped; 1 clove Shallots, chopped; 1 Jalapenos, chopped; 3 Tbsp Cilantro (opt), chopped; 2 tsp Lime juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Southwestern Spiced Chickpea Burrito Bowl

Recreate your favorite burrito bowl at home instead of paying for take-out. These vegetarian bowls were first featured in 2017 (we've updated them to add farro that was cooked earlier in the week) and can be easily customized - just set out all of the ingredients and let everyone dive in.
Smarts: Homemade pico de gallo adds a fresh element to these bowls, but feel free to use store-bought salsa or pico de gallo (from the produce section) to save time.

Ingredients

Metric

Servings:

Southwestern Spice Mix:

Coriander, dried - 1 tsp
Paprika - 1 tsp
Cumin - 1/2 tsp
Chili powder - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp

Southwestern Spiced Chickpea Burrito Bowl:

Farro, semi-pearled / husked and uncooked - 3/4 cup
Lettuce, romaine - 1 heart , sliced
Limes - 1/2 , wedges
Corn kernels - 1 cup , sliced off the cob or frozen and defrosted
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Sour cream (opt) - 1/2 cup
Tortilla chips (opt) - ~4 cups

Pico de Gallo:

Tomatoes, roma - 6 , chopped
Shallots - 1 clove , chopped
Jalapenos - 1 , chopped
Cilantro (opt) - 3 Tbsp , chopped
Lime juice - 2 tsp

Prep

Farro - (Skip if made ahead for Monday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
Make southwestern spice mix - Combine coriander, paprika, cumin, chili powder, salt, and black pepper. (Can be done up to 5 days ahead)
Tomatoes / Shallots / Jalapenos / Cilantro (if using) - Prep as directed and combine. (Can be done up to 2 days ahead)
Lettuce / Limes / Corn - Prep as directed.
Beans (both types) - Drain and rinse.

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Make

Heat a wok or nonstick pan over medium heat. Add oil and then corn and both types of beans. Add spice mix and saute until beans are heated through and spices are fragrant, 2 to 3 minutes. Season with some salt and pepper.
Finish the pico de gallo by stirring together tomatoes, shallots, jalapenos, cilantro (if using), and lime juice. Season with some salt.
If farro was made ahead, reheat in the microwave.
Set out all of the burrito bowl ingredients - bean / corn mixture, farro, pico de gallo, shredded lettuce, sour cream, tortilla chips, and lime wedges. Let everyone assemble their bowls at the table. Enjoy!

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