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).
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).
If you haven't already, prepare your blackened chickpeas according to the instructions.
Whisk together the guacamole or mashed avocado with the lime juice and non-dairy milk until smooth.
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.
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!