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.
- 1 cup rice
- 2 cups water
- 15 oz can chickpeas
- 2 tsp FODY foods taco seasoning
- 1/4 cup water
- 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
- ½ avocado
- juice of 2 limes
- ½ cup sliced cherry tomatoes
- chopped chives
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.
*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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stove
- Cuisine: Mexican
Keywords: low fodmap, burrito bowl, chickpea