Spicy Chipotle Chickpea Burrito Bowls

5 from 6 reviews


  • 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
  • Cilantro
  • Greek yogurt (or sour cream)
  • Salsa


  1. For the rice:
  2. Bring 2 1/2 cups chicken stock (or veggie stock) to a boil
  3. Add the brown rice and bring back to boil
  4. Cover, reduce to a simmer, and simmer for 45 minutes
  5. Meanwhile, for your guacamole:
  6. In a bowl, mash together one avocado, the red onion, 2 tablespoons of cilantro, the juice from one lime, and a little salt
  7. Taste and add any extra salt you think it needs
  8. Place in the fridge until everything else is ready
  9. For the chickpeas:
  10. 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
  11. Blend until relatively smooth
  12. Drain your chickpeas and add them to a skillet over medium high heat with a little olive oil
  13. Add your chipotle mixture to the chickpeas along with your minced garlic, 1/2 teaspoon cumin, and 1/2 teaspoon of salt
  14. Let this cook until the chickpeas are hot and most of the liquid has absorbed into them
  15. Squeeze a little lime juice on top of the chickpeas and set aside
  16. For the corn:
  17. 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)
  18. When the corn is done, slice off the kernels and set aside
  19. Prepare your other toppings
  20. 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
  21. To assemble, start with a base of brown rice, add the chickpeas, the guacamole, cheese, corn, green onions, cilantro, Greek yogurt, and salsa (optional)
  22. 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