Chickpeas Burrito Bowl with Quinoa

one pink bowl with assembled chickpea burrito bowl.

Chickpeas Burrito Bowl with Quinoa

This Chickpeas Burrito Bowl is loaded with protein from quinoa and flavorful chickpeas. Skip the takeout and make this vibrant, vegetarian burrito bowl that’s bursting with color, nutrients, and serious flavor.

Course Main Course

Cuisine Mexican

Keyword chickpeas burrito bowl, chickpeas rice bowl, chickpeas taco bowl

Prep Time 10

Cook Time 22

Total Time 32

Servings servings

Calories 574kcal

Author Maria Doss

Ingredients

Chickpeas

2 teaspoons each paprika, chili powder and coriander powder
1 teaspoon each dried oregano, cumin powder and salt
½ teaspoon sugar
¼ to ½ teaspoon cayenne pepper powder optional
2 cans canned chickpeas (each 15.5 ounces) drained
2 tablespoons oil
¾ cup chopped onion
2 garlic cloves finely chopped
½ cup chopped cilantro
2 teaspoons lime juice

Sour cream sauce

½ cup sour cream or use plain yogurt
1 garlic clove grated
1 teaspoon lime juice
salt to taste

To assemble

2 cups cooked quinoa refer to the linked recipe for the recipe
1 ½ cups pico de gallo refer notes for the recipe
2 avocado or use guacamole
4 cups shredded lettuce about 1 head romaine lettuce

Instructions

Make chickpeas

Mix paprika, chili powder, coriander, cumin, dried oregano, salt, sugar and cayenne in a small bowl.
Heat oil in a large skillet over medium heat. Saute onion and garlic for 2 to 3 minutes, until onions are translucent.
Add drained chickpeas and spice mixture, cook, stirring for 3 to 4 minutes, until the spices are evenly distributed and toasted.
Take the pan off the heat and stir in lime juice and cilantro.

Sour cream sauce

In a bowl, mix together the sour cream, finely grated garlic, lime juice, salt, and 1 to 2 tablespoons of water. Give it a good stir, then taste and adjust the salt if needed. You’re aiming for a thick but pourable consistency—add a little more water if it’s too thick.

Assemble

Arrange quinoa and lettuce in the bottom of a serving bowl and top with the chickpeas, pico de gallo, and sliced or diced avocados. Drizzle the sour cream sauce and enjoy!

Notes

Pico de gallo - Stir together 1 ½ cups chopped Roma tomatoes, ½ cup chopped onion, ½ cup chopped cilantro, 1 chopped jalapeno, ½ tablespoon lime juice and salt to taste.

Feel free to customize with your favorite burrito bowl toppings.

Use cilantro lime rice instead of the quinoa.

No pico de Gallo? Simply top the assembled bowls with chopped tomato, onion, cilantro, jalapeno and a squeeze of lime juice.

Meal prep - Cook the chickpeas and quinoa ahead of time—they’ll keep in the fridge for up to 5 days. Store the sour cream sauce separately and just drizzle it on right before serving!

Nutrition