If I had unlimited money and could eat 10,000 calories a day without gaining a pound, I would literally eat breakfast, lunch, and dinner every single day at Chipotle or Qdoba.
Let me describe my obsession to you with one story (I might have told this before….ALL MY STORIES ARE STARTING TO RUN TOGETHER).
I’m going to preface for two seconds…literally every time we went out to eat in Georgia, I attempted to convince Seth to go to Chipotle (sometimes I even used bribes…….). At this point in our lives, he was so burned out that he could barely look in the direction of a black bean…let alone an entire burrito.
So for Valentines Day this past year, Seth and I decided to get each other gifts, but nothing over five dollars. Which basically means you make the gift. So he designed and printed a BUNCH of different coupons off of Photoshop and gave them to me (best gift ever). They were things like “Food Delivery Service” (meaning he goes and picks up takeout), “One Boone Free Night,” “Super Messy Kitchen Cleanup,” and stuff like that. And he gave me about five or so of each.
One set he gave me said “CHIPOTLE!!!” (written exactly like that), which basically gave me the ability to thrown down a coupon and get a trip to Chipotle, no arguments or complaints allowed!
Naturally, the Chipotle coupons were my fave, and they were all used up within two weeks. REGRET.
My point is this: if one of my Valentines Day gifts was 5 free trips to Chipotle…you know I’ve got it bad. Real bad. Especially when those were my favorite coupons out of the entire stack…………..DON’T JUDGE ME.
Is this irrational obsession normal?
No. Absolutely not.
Do I accept it and move on?
Yes. Yes, I do.
Because we can’t afford to go eat Chipotle or Qdoba every day (it’s a little expensive!), I have to quench my burrito bowl thirst by making them at home.
And let me just tell you….and this means A LOT coming from me….they are even better when you make them yourself! Not to mention much healthier.
Woooooohoooo BURRITO BOWLS ERRYDAY.
Just something about the combination of spicy chickpeas, fresh grilled corn, home made guacamole, seasoned brown rice, melty cheese, a drizzle of creamy Greek yogurt, topped off with cilantro and green onions just makes me the happiest person in the world.
I could eat this burrito bowl for every meal. And I would never get sick of it.
Mark my words.
So let me give you a little disclaimer here: when I say Spicy Chickpea Burrito Bowl, I do mean spicy. It’s not too spicy (even hubbs who doesn’t love spicy food agrees), but it’s definitely got a kick!
So if you don’t like spicy food, I would eliminate the Chipotle and just season the chickpeas with cumin, maybe some chili powder (depending on how much you dislike spicy food), and salt before adding in the chicken stock and squeeze of lime.
That way you can still enjoy these bowls of mouthwatering, heavenly, creamy goodness without hurting your little tongue-y.
The toppings are pretty much the most important part in burrito bowls like this, but if you want to keep it super simple and limit it to just a few toppings, I would definitely go with the guac (YOU CAN’T LEAVE OUT THE GUAC), and the cheese….or maybe the grilled corn….never mind I can’t choose. Just do what sounds good to you. Except the guac…that’s mandatory :).
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Spicy Chipotle Chickpea Burrito Bowls
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 3-4 servings 1x
- 2 1/2 cups chicken stock (or veggie stock) plus 2 tablespoons
- 1 cup brown rice
- 1 15 oz can of chickpeas (garbanzo beans)
- 1 small can of chipotles in adobo sauce (should be in the Mexican section of your grocery store)
- 2 cloves of garlic, finely minced
- 1 teaspooon cumin
- 1/2 teaspoon chipotle chili powder (regular chili powder works too)
- 1 1/2 limes
- 1 avocado
- 2 tablespoons finely minced red onion
- 1/4 cup plus 2 tablespoons cilantro, chopped
- 2 ears of corn
- Other toppings:
- Mexican cheese blend
- Green onions
- Greek yogurt (or sour cream)
- For the rice:
- Bring 2 1/2 cups chicken stock (or veggie stock) to a boil
- Add the brown rice and bring back to boil
- Cover, reduce to a simmer, and simmer for 45 minutes
- Meanwhile, for your guacamole:
- In a bowl, mash together one avocado, the red onion, 2 tablespoons of cilantro, the juice from one lime, and a little salt
- Taste and add any extra salt you think it needs
- Place in the fridge until everything else is ready
- For the chickpeas:
- Remove two of the peppers from the can of chipotles, and add them into a blender with 1 tablespoon of the adobo sauce from the can and the remaining 2 tablespoons of chicken/veggie stock
- Blend until relatively smooth
- Drain your chickpeas and add them to a skillet over medium high heat with a little olive oil
- Add your chipotle mixture to the chickpeas along with your minced garlic, 1/2 teaspoon cumin, and 1/2 teaspoon of salt
- Let this cook until the chickpeas are hot and most of the liquid has absorbed into them
- Squeeze a little lime juice on top of the chickpeas and set aside
- For the corn:
- Leave the husks on the corn and grill them until the kernels are tender (if you don’t want to grill them, you can remove the husks and boil the ears of corn, or you can use frozen corn)
- When the corn is done, slice off the kernels and set aside
- Prepare your other toppings
- When your rice is finished cooking, drain off any extra liquid and stir in 1/2 teaspoon chipotle powder, the remaining 1/2 teaspoon of cumin, 1/2 teaspoon of salt, the remaining 1/4 cup of cilantro and a squeeze of lime juice
- To assemble, start with a base of brown rice, add the chickpeas, the guacamole, cheese, corn, green onions, cilantro, Greek yogurt, and salsa (optional)
- Note: if you don’t like spicy food and want to make this more mild, eliminate the chipotles in adobo sauce and instead saute the chickpeas with cumin and salt to taste (and maybe some chili powder, but that will give a little spice), the 2 tablespoons of chicken stock, and a little lime juice
*This recipe is gluten free*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy Mexican recipes? Check these out: