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Southwestern Spiced Chickpea Burrito Bowls
with pico de gallo

Active: 35 minTotal: 35 min
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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.



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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. 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)
  2. 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)
  3. Tomatoes / Shallots / Jalapenos / Cilantro - Prep as directed and combine. (Can be done up to 2 days ahead)
  4. Lettuce / Limes (for the burrito bowls) / Corn - Prep as directed. Defrost corn in the microwave.
  5. Beans (both types) - Drain and rinse.


  1. 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.
  2. Finish the pico de gallo by stirring together tomatoes, shallots, jalapenos, cilantro and lime juice (portion for the pico). Season with some salt.
  3. If rice was made ahead, reheat in the microwave (remember to reserve half).
  4. 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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This meal has 37 reviews

Served to a crowd. It was tasty and could be fixed just the way everyone wanted. Included some Fritos for nonpaleo guests.

By: Kim
Posted: Jan 23, 2019
Diet: Paleo

Looked good and tasted good and was not hard to make. We had a tiny bit of cooked ground beef left, so including that was good.

By: Benjamin
Posted: Nov 27, 2017
Diet: Original

Added ground turkey taco meat for added protein. Otherwise, great! Especially liked the pico.

By: Karissa
Posted: Oct 21, 2017
Diet: Original

Healthy Chipotle meal. Love that I can make my own pico de gallo with out raw onions (just sauteed them) and sans jalapeno.

By: Shawn
Posted: Oct 17, 2017
Diet: Original

Used the other half of the rotisserie chicken for this instead of chickpeas. Great spice mix.

By: Susan
Posted: Oct 12, 2017
Diet: Original

Kids liked being able to assemble themselves.

By: Margie
Posted: Oct 12, 2017
Diet: Original