Spicy Chickpea Breakfast Burrito Bowls | Yup, it's Vegan

Spicy Vegan Chickpea Breakfast Burrito Bowls

Satisfying and nourishing breakfast burrito bowls made with spicy pan-fried chickpeas, mango salsa, guacamole, red cabbage, and Village Harvest Organic Antioxidant blend (black rice, lentils, and quinoa).

Course bowls, dinner, lunch
Cuisine gluten-free, Mexican, vegan, vegetarian
Keyword breakfast burrito bowl
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Total Yield 4 servings
Calories Per Serving 393 kcal
Author Yup, it's Vegan


  • 1 cup Ancient Harvest Organic Antioxidant Blend (un-cooked; see notes) (or use rice or grain of choice)
  • 1 batch blackened chickpeas
  • 1 cup guacamole (or 1 well-mashed avocado)
  • 1 tbsp freshly-squeezed lime juice
  • 1 tbsp plain, unsweetened non-dairy milk
  • 1/2 head red cabbage chopped
  • 1 cup prepared salsa of choice (I used mango salsa)
  • fresh cilantro (optional) for serving


  1. Combine the rice blend with 2 and 1/4 cups of water and bring to a boil. Reduce to a simmer, cover, and cook for 25-30 minutes or until all of the water is absorbed. Remove from the heat and allow to stand for 5 minutes, then fluff with a fork. (Note: also works in a rice cooker).

  2. If you haven't already, prepare your blackened chickpeas according to the instructions.

  3. Whisk together the guacamole or mashed avocado with the lime juice and non-dairy milk until smooth.

  4. To prepare each spicy chickpea breakfast burrito bowl, add 1/2 cup of cooked rice blend to a bowl. To the bowl, add about 3/8 cup blackened chickpeas (a fourth of the recipe); a big handful of chopped cabbage; 1/4 cup salsa (or to taste); and top with 1/4 cup of the avocado mixture. Garnish with fresh cilantro if desired, and serve.

Recipe Notes

GRAIN BLEND: 1 cup of the dry Antioxidant Blend makes 2 cups cooked. You may substitute it with other cooked grains or grain and lentil blends.

VARIATIONS: These chickpea burrito bowls are super flexible. Here are some possible variations that I think would be great! Add seasonal roasted vegetables like butternut squash or zucchini. Put the filling into tacos instead of bowls. Blend and scramble the chickpeas to resemble egg, like in my breakfast enchiladas. Substitute black beans for the chickpeas. Add a chipotle pepper in adobo sauce to the rice while it cooks (perfect for using up extras). Or use cauliflower rice!

Nutrition Facts
Spicy Vegan Chickpea Breakfast Burrito Bowls
Amount Per Serving (1 bowl)
Calories 393 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Sodium 693mg 29%
Potassium 507mg 14%
Total Carbohydrates 53g 18%
Dietary Fiber 13g 52%
Sugars 10g
Protein 14g 28%
Vitamin A 36%
Vitamin C 38%
Calcium 7%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.