Burrito Bowl w/ Roasted Chickpeas

Cass Grimm

1 ½ cups brown rice ($1.06)

¼ cup lime juice, divided ($0.50)

½ cup chopped cilantro, divided ($0.89)

1 tablespoon extra virgin olive oil

1 can (15.5 ounces) chickpeas, drained ($1.12)

½ teaspoon chili powder

8 ounces cherry tomatoes, halved ($2.00)

¼ cup finely chopped red onion ($0.75)

Half a jalapeño, seeded and minced ($1.99)

1 cup plain Greek yogurt ($1.49)

1 cup romaine lettuce, shredded ($1.99)

1 avocado, sliced ($1.50)

1 lime, cut into wedges ($0.25)

Kosher salt, to taste

Ground black pepper, to taste

Place rice, 3 cups of water, and a pinch of salt in a large pot. Bring to a boil, reduce heat to low, and cover with a lid. Cook until water is completely absorbed, about 25 minutes. Add 2 tablespoons lime juice and ¼ cup chopped cilantro to rice and gently stir with a fork. Reserve.

Meanwhile, heat olive oil over medium heat in a large skillet and add chickpeas. Cook, stirring constantly, until browned and crunchy, about five minutes. Remove from heat and add remaining lime juice, ¼ teaspoon salt, and chili powder. Reserve.

Combine cherry tomatoes, red onion, minced jalapeño, 1 tablespoon lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt and pepper and reserve.

Combine greek yogurt and remaining 1 tablespoon of lime juice and season to taste with salt. Reserve. To serve, fill four bowls with 1 cup of rice each and top with ¼ cup pico de gallo, ¼ cup lime crema, ¼ cup shredded romaine, ½ cup toasted chickpeas, a quarter of the sliced avocado, and a lime wedge.

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