Quick Veggie Chickpea Burrito Bowl
Ingredients
- 1/3 cup onions
- 1.5 bell peppers
- 1 cup sliced red cabbage
- 1 15-ounce can chickpeas, drained
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 2 teaspoons oil
Guacamole
- 1 avocado
- juice of 1/2 lemon or lime
- generous dash of salt
- generous dash of garlic powder
- generous dash of pepper
- 2 tablespoons finely chopped onion
- minced chili to taste
- 1 tablespoon chopped cilantro or parsley
Preparation
Add onions and drained chickpeas to a large skillet with chili powder, kosher salt, garlic powder, oregano, cumin, black pepper, and oil
Cook for 5 minutes, stirring occasionally
Add sliced red cabbage and bell peppers
Cook for another 5 minutes with the lid on, stirring occasionally
Serve with a lime wedge, guacamole, sliced tomatoes, cilantro, raw onion, greens, and/or rice
Guacamole
Mash or blend the avocado with juice of 1/2 lemon or lime, salt, garlic powder, pepper, finely chopped onion, minced chili to taste, and chopped cilantro or parsley
Tips
This dish is quick and nourishing, perfect for busy days and can be customized with additional rice or greens
Guacamole can be substituted with parsley if cilantro is unavailable
