Cook yellow rice via package instructions (approx. 20-25 min)
While the rice cooks, prep all your burrito bowl ingredients and roast your chickpeas. This way once the rice and chickpeas are ready all you have to do is assemble and faceplant!
Rinse and drain chickpeas then pat dry. Lay spaced out on lined baking sheet and drizzle with avocado oil and salt. Mix to evenly coat. Set timer for 25 minutes, toss em in the oven at 400°F, and move on to prep the rest of your burrito bowls. Once crispy, remove chickpeas from oven and add cumin, chili powder, garlic powder, cayenne pepper, and paprika. Mix well to coat.
To make the Pico de Gallo (which is basically just a chunky fresh salsa – delish!) finely chop onion, tomato, and jalapeño. Combine with the juice of half a lime, fresh cilantro, and season with salt to taste. This recipe makes more than you'll need for the bowls so you can add extra as desired or snack on it as an appetizer with tortilla chips. Love it so!
Chop lettuce and thinly slice jalapeño.
Once rice is done cooking, fluff with a fork and divide between two bowls.
Add chopped lettuce, crispy chickpeas, pico de gallo salsa, red onion, and jalapeños to each bowl.
Top each bowl with a dollop or two of vegan sour cream (or regular if vegetarian) and drizzle the chickpeas with hot sauce if you'd like a little kick!
Sprinkle some scallions or cilantro and top and add any extra toppings your heart desires. See blog post for a full list of topping ideas. Enjoy!
Notes
You can add your red onion straight up, opt for pickled red onion, or even toss your sliced red onion with a little dred wine vinegar, avocado oil, salt and pepper for some speedy marinated onions. So good!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed band enjoy!