TodayVegan Lifestyle

Chickpea Burrito Bowls with Roasted Candy Potatoes

These vegan chickpea burrito bowls are simple to meal prep and so scrumptious! They function chickpeas which were seasoned with salsa for quick taste. High them with my creamy cashew queso sauce for a vibrant and filling meal.

With the arrival of fall, I’ve been getting right into a routine of meal prep at dwelling. I’m batch cooking soups, baking loads of muffins and baked oatmeal for breakfasts and snacks, and remembering to make at the least a pair selfmade dressings every weekend.

With a very good dressing, a cooked grain, some veggies, and a vegan protein in hand, I’ve every little thing I must create a balanced vegan bowl.

These chickpea burrito bowls are a terrific instance. They’ve bought a terrific sauce, which is the cashew queso I’ve been making for years. Additionally they function a complete grain, loads of veggies, and chickpeas for protein. In different phrases, the grain + green + bean trifecta that so many plant-based eaters love.

There are a bunch of elements within the chickpea burrito bowls, however each is simple to organize. That’s very true of the chickpeas, that are seasoned with my new favourite cooking hack (extra on that below!).

I’ve been consuming the bowls for each lunch and dinner, grateful for the colour and texture and satisfaction they supply. Although the bowls are easy—fairly a bit easier than almost the entire bowls in Power Plates—I feel they’re price sharing in the present day.

Macronutrient steadiness (and why it issues)

I feel that I most likely sound like a damaged report once I speak about macronutrient balance. But the subject is expensive to my coronary heart, and I can hardly take into consideration assembling a vegan bowl with out it springing to thoughts.

Macronutrient steadiness is without doubt one of the ideas that I share with new clients who’re hoping to really feel extra happy and energized by what they eat. It’s additionally the organizing precept in Energy Plates.

Macronutrients are the vitamins that we have to devour in giant quantities in an effort to thrive. This distinguishes them from micronutrients, like nutritional vitamins and minerals, which our our bodies require in solely microscopic quantities. Macronutrients embody carbohydrates, protein, fat, and water.

Lots of people who write about vitamin imagine that there’s an optimum ratio of macronutrients to try for in a given day. I feel that the ratio may be fluid and customized. Some individuals really feel higher consuming much less fats and extra carbohydrate, others extra protein and fewer carbs. What works greatest for an individual will depend on life-style, desire, time of life, tradition, and biology.

Nevertheless, it’s been my commentary that individuals are likely to thrive once they have a supply of protein, carbohydrate, and healthful fats every time they sit all the way down to eat. One macronutrient may be higher represented than others, however all are accounted for.

In these chickpea burrito bowls, protein comes from chickpeas and cashew queso, which has fairly a little bit of dietary yeast in it. Advanced carbs are current within the rice, candy potatoes, and the legumes. Healthful fats reveals up within the cashew-based sauce and within the avocado oil that’s used for roasting the potatoes.

An overhead image of a white bowl containing seasoned chickpeas, rice, and vegetables.

Seasoned chickpeas (and my favourite new cooking hack)

Chickpeas are usually not solely the star protein on this recipe, but additionally an enormous supply of taste. Whereas I’m not against throwing unseasoned chickpeas into my bowls, I recognize that these are saucy and daring. That is all due to the salsa that they’re heated with.

In some unspecified time in the future final yr, my good friend Ashley instructed me that she generally makes the Tofu Migas recipe from Energy Plates utilizing jarred salsa instead of tomatoes, onions, garlic, and spices. She instructed me that the recipe tastes almost the identical this manner, all with out the necessity to chop and mince greens.

It seemed like an ingenious cooking hack to me, and I made a decision to discover it. I’ve now gotten into the behavior of utilizing salsa as a meal starter. It really works so nicely when it’s stirred into rice or quinoa, and it’s a incredible addition to tofu scramble. Chopping onions and garlic is one among my least favourite cooking duties, and this trick saves me the difficulty.

Salsa simmering could also be my new favourite option to put together chickpeas! It’s an identical thought to my chickpea scramble, but it surely’s sooner and simpler. I’d like to strive the chickpeas in tacos or in precise burritos, quite than bowls. I feel they’d even be a very good addition to pasta or pasta salad.

A small, black frying pan has been filled with beans that are tossed in a tomato based sauce.

Assembling chickpea burrito bowls

The chickpea burrito bowls can come collectively very quick in the event you do some meal prep forward of time. They’re extra time consuming in the event you make every element from scratch proper earlier than you serve them. However even then, not one of the cooking for this recipe is tough.

My weekend meal prep routine virtually all the time contains a few dressings and a batch or two of cooked complete grains. I exploit these in salads and bowls because the week goes by. Accordingly, these burrito bowls name for my cashew queso (or one other dressing) and cooked rice (or quinoa).

If these elements are able to go, the remainder of the recipe can come collectively seamlessly. First, scrub and chop your candy potatoes. Put together them for roasting, then pop them into the oven.

A lined sheet pan has been covered with cubes of roasted sweet potato.

Whereas the potatoes roast, you possibly can heat up your seasoned, salsa chickpeas. You can too use this time to cut up the greens you’ll want for assembling the bowls.

By the point the candy potatoes are prepared, you possibly can put the bowls collectively, drizzle the dressing throughout them, and eat.

In case you’re again within the workplace or busy with a contemporary semester of faculty, the bowls make a pleasant, make-ahead lunch. Pile the substances into an hermetic container and pop them within the fridge in a single day. Retailer a small container of the dressing individually and pack it up with the remainder of your meal within the morning.

Burrito bowl storage

The entire elements right here—the chickpeas, roasted candy potatoes, dressing, and rice—may be saved for as much as 5 days within the fridge. Which means they’ll simply be ready upfront of bowl meeting.

The chopped greens and shredded cabbage will preserve nicely for at the least 3 days, and as much as 5. Grape tomatoes may be halved proper earlier than you serve or pack up the bowls.

You should utilize your freezer to assist with the recipe, too. The cashew queso, roasted potatoes, chickpeas, and rice can all be frozen for as much as six weeks.

Variations & substitutions

The chickpea burrito bowl, like most bowls, is simple to adapt. Listed below are some enjoyable and straightforward substitutions to strive:

As a substitute of cashew queso sauce:

As a substitute of rice:

  • Quinoa
  • Millet
  • Barley
  • Bulgur
  • Cauliflower rice

As a substitute of roasted candy potatoes:

  • Steamed or roasted new potatoes
  • Roasted carrots or parsnips
  • Grilled or roasted zucchini
  • Steamed or roasted broccoli or cauliflower florets
  • Roasted plaintains

As a substitute of chickpeas:

As well as, you possibly can add some further texture within the type of toasted nuts or seeds or crumbled corn chips. You can too throw in leftover roasted veggies or different odds and ends that must be used up. Make the recipe your personal!

A zoomed in, overhead image of roasted sweet potatoes and chickpeas that have been smothered in a creamy, light orange colored sauce.
A close up, overhead image of a vibrant and colorful vegan chickpea burrito bowl. It's topped with a creamy cashew-based sauce.

Prep Time: 10 minutes

Cook dinner Time: 35 minutes

Complete Time: 55 minutes

Yields: 4 bowls

For the roasted candy potatoes

  • 3 medium or 2 giant candy potatoes, scrubbed and cubed (about 1 1/4 lb)
  • 1 1/2 tablespoons avocado oil
  • Kosher salt and freshly floor black pepper

For the seasoned chickpeas

  • 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
  • 2/3 cup salsa of selection

For the bowls

  • 4 cups packed, chopped romaine lettuce
  • 2 cups packed, shredded purple cabbage
  • 2 cups cooked brown rice or quinoa
  • 1 cup halved cherry or grape tomatoes
  • 1 cup cashew queso or all-purpose cashew cream 
  • Preheat your oven to 425F. Place the candy potatoes on a parchment or foil-lined baking sheet. Drizzle the potatoes with the oil and sprinkle them with salt and pepper. Use your fingers to stir the potatoes, coating them with the oil. Switch the potatoes to the oven. Roast for 30-35 minutes, or till the potatoes are tender and browning and crisping on the edges. Stir the potatoes on the sheet after quarter-hour of baking, and examine them for doneness beginning at 25 minutes. 

  • Whereas the potatoes roast, warmth a skillet or frying pan over medium low warmth. (Nonstick is greatest for this, however well-seasoned cast-iron will work, too!) Add the chickpeas and the salsa to the skillet. Cook dinner the chickpeas, stirring each couple of minutes, till the salsa has lowered and the chickpeas are heat and coated with the salsa, about 5-7 minutes. Take away the chickpeas from warmth.

  • Layer the romaine and purple cabbage in 4 bowls or storage containers. Add a couple of half cup of the cooked grain (brown rice or quinoa) to every bowl. Divide the cooked chickpeas and candy potatoes between the bowls. High every bowl with 1 / 4 cup of the tomatoes. Then, drizzle every bowl with a couple of quarter cup of the cashew queso or cashew cream. In case you’re prepping the bowls forward of time, wait so as to add the sauce till you are able to eat. Take pleasure in!

An angled photograph of a white ceramic bowl, resting on a white surface. The bowl has been piled with chickpeas, roasted sweet potatoes, colorful vegetables, and a creamy sauce.

My cooking was the least organized it has ever been by means of most of quarantine. Whereas a lot of the world appeared to embrace dwelling cooking with gusto, I used to be heating up frozen meals and failing to do the preparation and planning that I usually attempt to assist my purchasers with.

Had I not been attempting to write down a cookbook, I might have been at peace with this. It was a wild time, and all of us bought by means of it nevertheless we may.

Nonetheless, it feels good to be getting again to my regular kitchen routines. I really feel calmer about cooking than I’ve shortly. I wouldn’t say I’m organized, however I’ve extra of a rhythm going than I did a yr in the past. I’ve been utilizing my weekends correctly and having fun with the flexibility to eat leftovers through the week. Little by little, proper?

Possibly these bowls will assist to make your personal meals routine slightly simpler. I hope that they do.


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