Smoky Chickpea Scramble Burrito Bowls with Cilantro Lime Rice

Ingredients

• 3 cups dried chickpeas, cooked (or 2 cans, drained)
• 3 tbsp tbsp ground flaxseed
• 6 tbsp tbsp water
• 1.5 cups white rice
• 3 tbsp tbsp lime juice
• 1/2 cup fresh cilantro, chopped
• 1.5 cups black beans, cooked
• 2 red bell peppers, sliced
• 1 large red onion, sliced
• 1 tsp tsp ground turmeric
• 2 tsp tsp smoked paprika
• 2 tsp tsp ground cumin
• 4 tbsp tbsp avocado oil
• 4 cloves garlic, minced
• 2 avocados, sliced
• 1/4 cup cup pickled jalapeños(optional)
• 1.5 tsp tsp salt
• 3 cups cups vegetable stock

Instructions

1. 1

   Cook the rice in vegetable stock until tender; fluff and stir in lime juice, cilantro, and a pinch of salt.

2. 2

   Whisk the ground flaxseed with the water and rest 5 minutes until gelled.

3. 3

   Pulse 1 cup of the cooked chickpeas in a food processor with the flax gel, turmeric, and salt until roughly chopped and binding — this forms the scramble base.

4. 4

   Sear the bell peppers and onion in 2 tablespoons avocado oil over high heat until charred at the edges; set aside.

5. 5

   Warm the remaining avocado oil, add garlic, smoked paprika, and cumin, and bloom 30 seconds.

6. 6

   Add the chickpea scramble base and remaining whole chickpeas; press into the pan and let crisp 3 minutes, then fold and crisp again, 6-8 minutes total.

7. 7

   Warm the black beans with a splash of water and salt.

8. 8

   Assemble bowls: rice, scramble, charred peppers, black beans, avocado slices, and pickled jalapeños; finish with extra cilantro and a squeeze of lime.