Seasoned chickpeas, quinoa, sauteèd kale and seasoned avocado. Everything you love about a burrito without the quilt of a flour tortilla.
I've been craving burritos for about a week but I'm also doing my best to avoid eating any bread (I must confess....I'm that person that will eat just about anything if it's in a flour tortilla and I've been cleansing and I'm trying to practice the fine art of eating certain things in moderation). So to help satisfy my cravings I decided to make burrito bowls. I tweaked this recipe a bit from my usual burrito bowls by subbing quinoa for rice and using chickpeas instead of black beans and by using heirloom tomatoes for the pico de gallo. It was super quick and easy to make and left me feeling full but not weighed down.
Look at these gorgeous tomatoes!!!! You can use whatever tomatoes you like but I always love using mini heirloom tomatoes. Whenever a recipe includes pico de gallo I like to prepare it first to give the flavors time to marinate.
Preparing the chickpeas only takes a few minutes and it's super easy. Just throw them in a skillet with oil and seasonings.