Crispy Chickpea Burrito Bowl Recipe
Make Crispy Chickpea Burrito Bowl Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crispy Chickpeas
Cilantro-Lime Rice
Roasted Corn & Veggies
Black Bean Salad
Toppings & Sauce
Method
Crispy Chickpeas
- 1
Preheat & dry
Preheat the oven to 425°F (220°C). Thoroughly pat the drained chickpeas dry with paper towels, removing loose skins where possible. Drying is critical for crispiness.
- 2
Toss with oil and spices
In a bowl, combine 2 tbs olive oil, smoked paprika, 1 tsp cumin, garlic powder, 0.75 tsp salt, and 0.25 tsp black pepper. Add the dried chickpeas and toss until evenly coated.
- 3
Roast
Spread chickpeas in a single layer on a rimmed baking sheet lined with parchment. Roast for 20–30 minutes, shaking the pan or stirring every 8–10 minutes, until golden brown and crisp. For extra crispness, after roasting turn the oven off and leave chickpeas in the warm oven for 10 minutes. Remove and let cool slightly.
Cilantro-Lime Rice
- 4
Cook rice
Rinse 1 cup rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1.75 cups water, and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 5
Roasted Corn & Veggies
- 6
Prepare vegetables
If using frozen corn, rinse under warm water and pat dry. Toss 1 cup corn, 0.5 cup diced red bell pepper, and 0.25 cup diced red onion with 1 tbs olive oil, 0.5 tsp cumin, and 0.25 tsp salt.
- 7
Pan-roast or roast
Heat a medium skillet over medium-high heat. Add the corn mixture and cook, stirring occasionally, until corn is charred in spots and peppers are softened, about 6–8 minutes. Alternatively, spread on a baking sheet and roast at 425°F (220°C) for 12–15 minutes. Remove from heat and keep warm.
Black Bean Salad
- 8
Combine salad
In a bowl, gently combine 1 cup drained black beans, 0.5 cup halved cherry tomatoes, 2 tbs sliced green onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, and 0.25 tsp salt. Taste and adjust seasoning. This can be made ahead and chilled up to 2 days.
Toppings & Sauce
- 9
Make sauce
Stir together 0.5 cup sour cream or Greek yogurt with 1 tsp hot sauce or 1 tsp minced chipotle in adobo if using. Thin with 1–2 tsp water or lime juice to reach desired drizzle consistency and season to taste.
- 10
Assemble bowls
Divide 2 cups shredded greens among two bowls (servings). Add half the cilantro-lime rice to each bowl, a portion of roasted corn & veggies, and a scoop of the black bean salad. Top each bowl with half the crispy chickpeas, sliced avocado, and a sprinkle of crumbled cotija or feta if desired. Drizzle with the cream sauce, garnish with remaining cilantro and lime wedges, and serve immediately.