Roasted Chickpea & Cauliflower Rice Burrito Bowls
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Roasted Chickpea & Cauliflower Rice Burrito Bowls. These bowls are a healthy and delicious upgrade on traditional Burrito Bowls!

Course: entree, Main Course, Salad
Cuisine: Mexican, Tex-Mex
Servings: 4
Calories: 333 kcal
  • 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)
  1. 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.
  2. Preheat oven to 400 degrees F. Line two rimmed baking sheet with aluminum foil.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

*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.

Nutrition Facts
Roasted Chickpea & Cauliflower Rice Burrito Bowls
Amount Per Serving
Calories 333 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 4g25%
Sodium 1606mg70%
Potassium 105mg3%
Carbohydrates 5g2%
Sugar 1g1%
Vitamin A 780IU16%
Vitamin C 18.8mg23%
Calcium 15mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.