Southwestern Spiced Chickpea Burrito Bowls
with pico de gallo

Name: Southwestern Spiced Chickpea Burrito Bowls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 cups Rice, uncooked white or brown; 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; 1 heart Lettuce, romaine, sliced; 1/2 Limes, wedges; 1 cup Corn kernels, frozen, defrosted; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed; 1 Tbsp Oil, cooking; 4 oz Cheese, shredded Mexican blend; 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, chopped; 2 tsp Lime juice

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Southwestern Spiced Chickpea Burrito Bowls

Recreate your favorite burrito bowl at home instead of paying for take-out. These vegetarian bowls 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.

Dependency

Paella Stew

Ingredients

Metric

Servings:

Rice (for 2 nights):

Rice, uncooked white or brown - 1 1/2 cups

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 Bowls:

Lettuce, romaine - 1 heart , sliced
Limes - 1/2 , wedges
Corn kernels, frozen - 1 cup , defrosted
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Cheese, shredded Mexican blend - 4 oz
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 - 3 Tbsp , chopped
Lime juice - 2 tsp

Prep

Rice - This makes enough for 2 nights. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make southwestern spice mix - Double if making Thursday’s meal. Combine coriander, paprika, cumin, chili powder, salt and black pepper. (Can be done up to 5 days ahead)
Tomatoes / Shallots / Jalapenos / Cilantro - Prep as directed and combine. (Can be done up to 2 days ahead)
Lettuce / Limes (for the burrito bowls) / Corn - Prep as directed. Defrost corn in the microwave.
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 (reserve half if doubled) 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 and lime juice (portion for the pico). Season with some salt.
If rice was made ahead, reheat in the microwave (remember to reserve half).
Set out all of the burrito bowl ingredients - bean / corn mixture, rice, pico de gallo, shredded lettuce, cheese, sour cream, tortilla chips and lime wedges. Let everyone assemble their bowls at the table. Enjoy!

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