Burrito bowls get a healthy and delicious upgrade with crispy roasted chickpeas and cauliflower “rice”. Trust me, you won’t miss the meat one bit!
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Cheyanne
Roasted Chickpea & Cauliflower Rice Burrito Bowls. These bowls are a healthy and delicious upgrade on traditional Burrito Bowls!
- Cauliflower Rice:
- 1 large head Cauliflower – cut into florets and shredded
- ½ medium Yellow Onion – small dice (about ½ cup)
- 1 TBS Extra Virgin Olive Oil
- ¾ tsp Cumin
- ½ scant tsp Garlic Powder
- ½ scant tsp Onion Powder
- Pinch Dried Red Pepper
- ¾ tsp Sea Salt
- ¼ tsp Black Pepper
- 1 small Jalapeno – thinly sliced into rings and seeds removed
- Roasted Chickpeas:
- 2 (14 oz) cans Chickpeas - drained, rinsed, excess skin removed & towel dried
- 3 TBS Extra Virgin Olive Oil
- 1 ½ tsp Cumin
- ½ tsp Paprika
- 1/8 tsp Cayenne
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
- 1 tsp Sea Salt
- Cilantro Lime Vinaigrette: (yield 1 Cup)
- 2 Cup Cilantro Leaves – loosely packed
- 2 Jalapenos – ribs and seeds removed, roughly chopped
- 4 large cloves Garlic
- 6 TBS Lime Juice (juice of 4 small limes)
- 2 TBS Apple Cider Vinegar
- 1 tsp Sea Salt
- ¼ tsp Pepper
- 6-8 TBS Extra Virgin Olive Oil *
- Burrito Bowls:
- Roasted Corn & Poblano Salsa
- Avocado - diced
- Mini San Marzano Tomatoes - cut in half or quartered (can substitute cherry or grape tomatoes)
- Fresco Mexican Crumbling Cheese – crumbled
- Fresh Cilantro Leaves
- Iceberg Lettuce – thinly sliced (can substitute lettuce of choice)
- Tortilla Bowls (optional)
- For the Cilantro Lime Vinaigrette: Place all ingredients, except olive oil, into the bowl of a food processor. Pulse to roughly chop ingredients. With processor running, slowly add the olive oil and puree until smooth and thoroughly combined. Add more olive oil, one tablespoon at a time, for a thinner vinaigrette. Transfer to a small bowl and set aside in the refrigerator for flavors to develop until ready to use.
- Preheat oven to 400 degrees F. Line two rimmed baking sheet with aluminum foil.
- For the Roasted Chickpeas: Place one lined sheet pan into the oven for 5 minutes to get hot. Meanwhile, in a medium sized mixing bowl combine the olive oil and dry seasoning. Add the rinsed and dried chickpeas. Toss to combine. Transfer to hot, lined baking sheet in an even, single layer. Roast for 15 minutes. Remove from oven and toss/stir. Place back into oven and continue to roast until brown and crispy, an additional 15-25 minutes. Remove from oven and allow to cool slightly on the pan for 5 minutes.
- Simultaneously, Roast the Cauliflower: In a large mixing bowl toss the shredded cauliflower with the onions, olive oil and dry seasoning. Spread out evenly on the prepared baking sheet. Bake for 15 minutes. Stir and add jalapeno rings to top. Continue to bake an additional 15 minutes, or until browned and roasted throughout. Remove from oven and allow to cool slightly.
- To assemble Burrito Bowls: Place shredded lettuce in a serving bowl or large tortilla shell, top with roasted cauliflower rice, roasted chickpeas, avocado, tomatoes, corn salsa and crumbled fresco. Garnish with cilantro. Drizzle with cilantro-lime vinaigrette.
*To shred cauliflower: cut cauliflower into florets. In the bowl of a food processor, pulse cauliflower until they resemble small grains or use the shredding plate attachment. Alternatively you can grate florets on a box grater.
*Cauliflower Rice Yields about 3 Cups
*For Vinaigrette- Start with 6 tablespoons of olive oil, add more, one tablespoon at a time, for a thinner vinaigrette.
*sigh* I’m going to have to break down and try these roasted chickpeas. I wasn’t really a fan of chickpeas in general until recently so I’ve been wary but this is probably the 8th time I’ve seen them in a recipe this week LOL
Carmella, *giggling* Boy (my husband) hates chickpeas. However, I’ve gotten him to eat these roasted ones, as long as they are straight from the oven and crunchy! It’s funny you have seen so many recipes for them this week.. maybe it’s a sign? 😉 If you try them, I’d love to hear what you think. Fingers crossed they transform you into someone who likes chickpeas, even if it’s just a little! Cheers and thank you so much for stopping by! Oh, and good luck!! lol
These bowls are almost too pretty to eat! Recipe looks super yummy and makes me much happier than watching the depresso news 🙂
Karrie, Thanks sweetness! So glad to hear I’m not the only person in the world that finds the local news depressing! I. just. Can’t! 😉 And these bowls, not to pretty to eat… they are hard to stop eating! Cheers!