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Recipes / Carnitas-Style Chickpea Bowls

RECIPE

Carnitas-Style Chickpea Bowls

Smoky roasted chickpeas with cilantro-lime rice, beans and fajita vegetables.

Serves 4Bowls

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INGREDIENTS

Serves 4

Smoky chickpeas

  • 2 cans chickpeas, drained and rinsed
  • 1 tbsp. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • Black pepper to taste
  • 1 tsp. maple syrup

Bowls

  • 2 cups cooked rice
  • Juice of 1/2 lime
  • 2 tbsp. chopped cilantro
  • 1 can black beans, drained and rinsed
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 1 cup corn
  • Shredded lettuce
  • Salsa
  • Avocado or guacamole
  • A little oil, salt and cumin for the fajita vegetables
  • A little salt for the rice

Optional creamy lime sauce

  • 1/2 cup vegan mayonnaise (optional sauce)
  • 1 tbsp. lime juice (optional sauce)
  • 1–2 tbsp. water (optional sauce)
  • Pinch of salt (optional sauce)

METHOD

Make it

  1. 1

    Heat oven to 425°F and line a baking sheet with parchment.

  2. 2

    Toss chickpeas with oil, smoked paprika, cumin, garlic powder, oregano, salt, pepper and maple syrup. Roast 20–25 minutes, stirring once, until browned and slightly crisp.

  3. 3

    Sauté pepper and onion in a little oil until soft and browned. Season lightly with salt and cumin, or roast alongside the chickpeas.

  4. 4

    Stir lime juice, cilantro and a little salt into cooked rice. Warm black beans and corn.

  5. 5

    For the optional sauce, stir vegan mayonnaise, lime juice, water and salt together until thin enough to drizzle.

  6. 6

    Assemble bowls with rice, black beans, chickpeas, fajita vegetables, corn, lettuce, salsa, avocado or guacamole, and optional sauce.

Cooking notes

  • For a shredded carnitas-like texture, the source suggests tofu or seasoned jackfruit in place of chickpeas, but does not provide a separate cooking method.
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