Yum

Switch up your usual burrito with this chickpea burrito bowl! Chickpeas are seasoned with FODY Foods low FODMAP taco seasoning and paired with lime marinated kale salad, fresh tomatoes, and nutty brown rice for a satisfying and simple meatless meal.

low FODMAP Chickpea Burrito Bowl - gluten free, grain free, dairy free, vegan, vegetarian

After arriving home from a fun, energizing, and inspiring conference weekend in Chicago yesterday afternoon Brian and I are saying show me the veggies!

While traveling, trying new restaurants, and eating out-of-the-ordinary foods is exciting (and delicious!) there is something so comforting about coming home and eating the foods my body craves…like this low FODMAP Chickpea Burrito Bowl!

Get the recipe here on the FODY Foods site!

low FODMAP Chickpea Burrito Bowl - gluten free, grain free, dairy free, vegan, vegetarian

Brian and I spent the weekend in Chicago rubbing elbows with orthodontists from all over the country and learning all about marketing an ortho practice.  The topics discussed could be transferred to many different businesses and industries, so it was easy for me to fit right in with the crowd!

As we drove home, we talked about our to-do list for implementing what we learned at the conference, what we had going on for the week, and what to make for dinner that evening.  Our dinner needed to be simple, fresh, flavorful, and packed with veggies…the Chickpea Burrito Bowl totally fit the bill!

low FODMAP Chickpea Burrito Bowl - gluten free, grain free, dairy free, vegan, vegetarian

low FODMAP Chickpea Burrito Bowl - gluten free, grain free, dairy free, vegan, vegetarian

Typically, beans are not considered low FODMAP, but when consumed in the appropriate portion size they can actually be ok!

According to the Monash University App, 1/4 cup of chickpeas is considered low FODMAP.

Chickpeas are a plant source of protein with a good amount of fiber, vitamins, and minerals like manganese, folate, copper, iron, phosphorus and zinc.

Because there are so many benefits to consuming beans, I try to find low FODMAP ways to incorporate them into my diet – but the most important thing is for you to listen to your body.  If beans aren’t your thing you could easily use a taco marinated organic shredded or ground chicken here.

low FODMAP Chickpea Burrito Bowl - gluten free, grain free, dairy free, vegan, vegetarian

When preparing this recipe I like to think about it in four components:

  • Rice
  • Chickpeas
  • Kale Salad
  • Avocado Cream

Organizing my thoughts in this way allows me to get everything made without a ton of lag time in between so the rice and chickpeas stay warm.

Once each component is made, assemble your bowl or set out each component and allow for individual bowl building to occur.  The choice is yours!

low FODMAP Chickpea Burrito Bowl - Perfect for #MeatlessMonday! @FODYFoods #lowFODMAP Click To Tweet

low FODMAP Chickpea Burrito Bowl - gluten free, grain free, dairy free, vegan, vegetarian

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low FODMAP Chickpea Burrito Bowl - gluten free, grain free, dairy free, vegan, vegetarian

low FODMAP Chickpea Burrito Bowl


  • Author: Tara Deal Rochford
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Switch up your usual burrito with this chickpea burrito bowl!  Chickpeas are seasoned with FODY Foods low FODMAP taco seasoning and paired with lime marinated kale salad, fresh tomatoes, and nutty brown rice for a satisfying and simple meatless meal.


Scale

Ingredients

Rice

  • 1 cup rice
  • 2 cups water 

Chickpeas

  • 15 oz can chickpeas
  • 2 tsp FODY foods taco seasoning
  • 1/4 cup water

Kale salad

  • 4 cups loosely packed kale
  • ¼ cup lime juice
  • 1 Tbsp extra virgin olive oil
  • ½ jalapeno, seeded and finely chopped
  • ½ tsp cumin
  • ¼ tsp sea salt

Avocado Cream

  • ½ avocado
  • juice of 2 limes

Garnish

  • ½ cup sliced cherry tomatoes
  • chopped chives

Instructions

For the rice:  cook according to package directions

For the chickpeas: Add ingredients to medium sauce pan, cover and bring to a boil.  Reduce heat and simmer on low for 5 minutes, then lift lid off pan and use back of fork to gently smash chickpeas. 

For the kale salad:  Dump the rinsed, dried and chopped kale into a large bowl.

Whisk together the lime juice, olive oil, jalapeno, cumin, and sea salt.

Pour the lime dressing over the kale and toss to coat.

For the avocado cream:  combine the avocado and the limes in a food processor and blend until smooth.

To assemble each bowl:  place ½ cup of rice, ¼ cup of chickpeas, 1 cup of kale salad in a bowl and top with 1-2 Tbsp of the avocado cream, cherry tomatoes, and chives.


Notes

*Chickpeas are low FODMAP in a ¼ cup serving size according to the Monash University App.

This recipe has not been tested for FODMAP content, but ingredients are used in low FODMAP amounts.

  • Category: Dinner
  • Method: Stove
  • Cuisine: Mexican

Keywords: low fodmap, burrito bowl, chickpea

You can also find this Chickpea Burrito Bowl recipe on the FODY Foods site.

Thank you for the delicious low FODMAP seasonings, FODY Foods!

For other low FODMAP recipes checkout my low FODMAP recipe page.

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