Spicy Chipotle Chickpea Burrito Bowls with roasted sweet potatoes, peppers, black beans and guacamole over a bed of quinoa | vegan + gluten free
So are you ready for Thanksgiving or what?!
I’m still a little confused at the speed of which this year been passing us by. I’m pretty sure I’m still mentally about six months behind, but I suppose that really not that much different than usual.
There’s just been so much going on this past month that I can’t quite get over the fact that Thanksgiving is now only a few days away and Mike & I finally made it to Arizona (!!!). I think I can speak for the both of us here when I say Halle – freakin – lujah we made it. There were so many times these past few months that I wasn’t sure if Mike was going to make the journey. His health can be so unpredictable that we just have to play everything by ear and hope for the best. This year is actually the first year since we’ve been married that he’s been able to travel to AZ with me. As far as things to be grateful for go – Mike being here with me is high up on the list.
But more on gratitude later because we’ve got chickpea burrito bowls to discuss!
Chipotle Chickpea Burrito Bowls
Ever since I made this spicy chipotle chickpea and squash salad I’ve been dousing everything with chipotle sauce. I love anything with kick, but I’m especially loving the sweet and spicy combo that you get when mixing together chipotle and sweet potatoes.
The inspiration for this recipe actually came about as I was trying to clean out the fridge before Mike & I left. I didn’t want to leave behind spare veggies left to go moldy, but I couldn’t bear the thought of throwing away perfectly good veggies. After a bit of brainstorming and tinkering these bowls were born.
And if you like these bowls, you’ll love the leftovers. After it’s all made just combine everything except for the guacamole and enjoy throughout the week. Reheat as a veggie bowl or throw the mixture into a tortilla and call it lunch.
And hey, with Thanksgiving coming up it might be a good time to clean out your own fridge to make room for impending leftovers!
And with that I hope you enjoy your Monday and enjoy your Thanksgiving week!
Don’t forget to #asaucykitchen on instagram if you make these chickpea burrito bowls! I love seeing what you make! You can also post your pictures to our facebook page!
- 1 1/2 cups uncooked quinoa, rinsed
- 3 cups water or vegetable broth
- 1 can chickpeas, 400 grams, rinsed and drained
- 1 red pepper. seeds removed and sliced
- 2 pounds sweet potatoes, 3-4 medium sweet potatoes, peeled and diced into 1 inch chunks
- 2 cans black beans, 14 ounces each, drained and rinsed
- 1 tablespoon chipotle paste
- 4 tablespoons extra virgin olive oil
- 1 large clove garlic or 1 teaspoon crushed
- 1 teaspoon sea salt
- 1 tablespoon lime juice, about half a lime
- 2 avocados, pitted
- 1/2 small red onion, diced
- juice of 1/2 lime
- 1 small tomato, diced
- 1/4 cup fresh cilantro, chopped
- salt & pepper to taste
- Preheat oven to 420°F/ 215°C.
- Add all of the ingredients for the chipotle sauce to a mixing bowl and mix together.
- Add the chickpeas, sweet potato chunks, and sliced red pepper to the chipotle sauce to coat.
- Evenly spread the chipotle mixture across a baking sheet and cook in the oven for 30-35 minutes or until the sweet potato is fork tender. Rotate the baking sheet in the oven halfway through cook time.
- Add the quinoa and water/stock to a sauce pot on the stove on medium high heat and bring to a rolling boil. Turn the heat down to low to maintain a gentle simmer and cover and let cook for 15 minutes until all the water has been absorbed. Remove from the heat and leave until you need it.
- Clean out the bowl you were using earlier for the chipotle sauce to make your guacamole. Add all of the guacamole ingredients to the bowl and mash together with a fork.
- Divide everything evenly between four bowl and serve immediately.
Amount Per Serving:Calories: 491 Saturated Fat: 3g Sodium: 488mg Carbohydrates: 66g Fiber: 12g Sugar: 8g Protein: 10g