Meatless Burrito Bowl
There’s nothing that I love more than a meal in a bowl - except for maybe a meal in a bowl that I don’t have to cook - which makes my Meatless Burrito Bowls one that I love prepping ahead for weekday lunches. It’s also one that’s super-easy to throw together for a quick meal for those weeks when I’ve failed to do much meal prep.
The chickpeas make the bowl by adding not only some major pops of flavor, but also crunch by cooking them in the skillet with taco seasoning (Wildtree is my fav!) and garlic powder. But wait, cook? Yes, you do have to toast the chickpeas in the skillet, but this is something I always do in advance since they need to cook completely before using. Cool completely, then store in an air-tight container to use over the next few days. This means, when you're running short on time and only have 5 minutes for lunch, just use your prepped chickpeas and there’s no cooking!
In this recipe, I usually use a batch of my homemade CW's All-Purpose Marinade and Dressing. However if you're really short on time, don't worry about that! Here are a few of my other tricks when in a pinch:
- Substitute a store-bought lime vinaigrette (like Hilary’s Organic Dressing and Marinade), avocado or chipotle Ranch, or add a squeeze of lime to a simple olive oil vinaigrette in place of making a dressing from scratch.
- Look for a store-bought chipotle or southwestern chickpea (like Saffron Road Chipotle Crunchy Chickpeas or The Good Bean Smoky Chili & Lime Crispy Crunchy Chickpeas).
- If your chickpeas (homemade or store-bought) need some re-crisping, toss them in the skillet or oven for a few minutes.
Let me know what you think of this recipe by tagging me on social media (@realfoodreallife_rd) or by commenting below!
Meatless Burrito Bowl
There’s nothing that I love more than a meal in a bowl - except for maybe a meal in a bowl that I don’t have to cook - which makes my Meatless Burrito Bowls one that I love prepping ahead for weekday lunches.
- 1 tablespoon extra virgin olive oil (or cooking oil of choice)
- 1 cup garbanzo beans (chickpeas)
- ½ tablespoon taco seasoning
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- salt and pepper to taste
- 2-3 cups mixed greens, washed and dried
- ½ cup grape tomatoes, sliced
- ½ cup corn off the cob
- ½ avocado, sliced
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons red onion, diced
- 1 lime wedges
- DRESSING: I make the Chipotle Version of the All-Purpose Marinade Dressing, adding 2 diced chipotles in adobo sauce instead of Greek seasoning.
- In a pan on medium high heat, add olive oil. When the oil is hot, add garbanzo beans, taco seasoning, garlic powder, cayenne pepper, salt and pepper. Cook for about 5 minutes, until beans develop crispy, brown edges. TIP: Although tempting, do not move the pan too much or the garbanzo beans won't have a chance to crisp.
- Remove from heat; set aside to cool.
- Combine cooled garbanzo beans, mixed greens, grape tomatoes, corn, avocado, and chipotle all-purpose marinade dressing. Garnish with cilantro, red onion and lime juice.
CW's All-Purpose Chipotle Marinade & Dressing
You will love this all-purpose marinade and dressing. I list some variations below that will make it a great addition to any type of dish.
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2-3 teaspoons honey
- 2 teaspoons Dijon mustard
- 2 diced chipotles in adobo sauce
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- Combine all ingredients in a large bowl. Store refrigerated in an air tight container for 1-2 weeks.
- See Variations Below:
- FRESH HERB VARIATION : Use champagne vinegar or white wine vinegar in place of red wine vinegar; decrease greek seasoning and add fresh herbs of your choice.
- ASAIN VARIATION : Use rice vinegar in place of red wine vinegar; use sesame oil and decrease olive oil; add soy sauce.
- GREEK VARIATION : Sub 2 teaspoons of Greek Seasoning instead of chipotles in adobo sauce.