This Avocado, yellow rice, and roasted chickpea burrito is a tasty twist on the usual burrito, full of texture and color! This recipe is great for meal prepping so you can have a grab and go lunch any day!
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Let's shake things up a little bit.
While I love a good Mexican burrito stuffed with white rice, beans, fajita veggies, cheese, salsa, and guacamole, I also have another, even more savory love for this avocado, yellow rice, and roasted chickpea burrito!
You probably won't find this kind of burrito at a restaurant near you, which makes it even more fun to enjoy. Yellow rice has a deliciously mellow, earthy flavor while the roasted chickpeas add crunch and lots of garlic flavor. Don't forget the avocado for a little creaminess!
I think you'll be surprised how easy yellow rice is to make, and might find yourself including it as a side dish for other recipes in the future. With the rice and chickpeas cooking at the same time, this recipe is ready in under an hour, making it a great choice for weeknight meals or lazy weekends where you don't want to stand over the stove too much.
Ingredients
- Vegetable stock
- Olive oil
- Onion, chopped
- Kosher salt
- Freshly ground pepper
- Long or medium grain white rice
- Ground turmeric
- Canned chickpeas
- Minced garlic
- Flour tortillas
- Avocados
How to make a yellow rice burrito
- Bring the vegetable stock to a boil in a medium pot.
- In a large, deep skillet, heat 2 tablespoons olive oil over medium-high heat. When hot, add the onion and season with salt and pepper. Cook, until the onion is soft and translucent.
- Add the rice to the onion and cook.
- Add the turmeric and boiling stock and stir to combine. Cover and reduce the heat so the liquid is at a steady, manageable boil. Allow to cook undisturbed for about 15 minutes, or until most of the liquid is absorbed. Turn the heat off and let the pan rest another 15-30 minutes.
- Meanwhile, heat 3 tablespoons olive oil in a large oven-proof skillet over medium heat. When hot add the chickpeas, garlic, and a sprinkling of salt and pepper.
- Shake the pan so the chickpeas are completely coated in oil and lay in a single layer, then transfer the skillet to the oven. Allow the chickpeas to cook, shaking the pan occasionally, until they begin to brown.
- To assemble the burritos, layer each tortilla in a line down the middle with a generous scoop of rice, chickpeas, and about ⅓ of an avocado. Fold up the bottom, fold in the sides, and roll tightly to close the burrito.
Top tips
How to prepare chickpeas for roasting
The way you prepare your chickpeas for roasting will affect how crunchy they are in the end. Start by rinsing and draining your chickpeas, then transfer them to a clean kitchen towel.
Allow them to air dry on the towel for a few minutes, or gently pat them dry. If you prefer, you can remove the skins of the chickpeas by holding them between your pointer finger and thumb and gently squeezing. This step is not entirely necessary, but can result in a crispier roasted chickpea.
If you do not dry the chickpeas well, you will get a lot of spattering when you add them to the hot oil. I also like to press my garlic directly on top of the chickpeas when they're dried on the towel so I can add them all at once, avoiding further splatter issues.
How to ripen an avocado
I have a whole post on how to ripen avocados, so make sure to check that out for all my best tips. I like to buy my avocados when they're very hard, then place them in a brown paper bag for a few days until they give to gentle pressure.
At that point you can transfer them from the bag to the refrigerator, where they will stay perfectly ripe for up to a week. I received one of these avocado savers as a gift recently and it has been a great option for keeping half an avocado fresh as well!
Tips for customizing
- Add monterey jack cheese to make it a vegetarian burrito
- Use a gluten-free tortilla or wrap to make these gluten-free
- Swap the roasted chickpeas for pinto or black beans
- Add some roasted veggies such as broccoli, bell peppers, and onions
- Use a store-bought prepared yellow rice
FAQ
Yellow rice is just how it sounds - white rice that has been made yellow. It gets its color from either turmeric or saffron and is traditionally found in Spanish and other cuisines. The spices used give it a slightly different flavor than plain rice, but nothing too spicy or extreme.
I used basmati rice to make my yellow rice, but you could use any long or medium grain white rice, adjusting the cooking time as needed.
More vegan recipes
- Vegan Tempeh Tacos
- Vegan Tofu Bowl
- High Protein Fresh Vegan Salad with Hummus
- Sheet Pan Vegan Tacos
- Vegan Chicken Noodle Soup
- Slow Cooker Vegan Butter Chicken
- Rainbow Quinoa Salad
- Southwest Salad with Cilantro Lime Dressing
- Easy Stir Fried Tempeh
- Crispy Roasted Potatoes with Thai Tofu Sauce
- Warm Kale and Quinoa Salad
- Vegan Stuffed Sweet Potatoes with Spinach and White Beans
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Avocado, Yellow Rice, and Roasted Chickpea Burrito
Ingredients
- 3 cups vegetable stock
- 5 tablespoons olive oil, divided
- 1 medium onion, chopped
- Coarse kosher salt and freshly ground pepper
- 1 ½ cups long or medium grain white rice
- 1 teaspoon ground turmeric
- 15 ounces canned chickpeas, rinsed and drained
- 1 tablespoon minced garlic
- 6 large flour tortillas
- 2 ripe avocados, cubed
Instructions
- Preheat the oven to 400ºF. Bring the vegetable stock to a boil in a medium pot.
- In a large, deep skillet, heat 2 tablespoons olive oil over medium-high heat. When hot, add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- Add the rice to the onion and cook, stirring, until glossy.
- Add the turmeric and boiling stock and stir to combine. Cover and reduce the heat so the liquid is at a steady, manageable boil. Allow to cook undisturbed for about 15 minutes, or until most of the liquid is absorbed. Turn the heat off and let the pan rest another 15-30 minutes.
- Meanwhile, heat 3 tablespoons olive oil in a large oven-proof skillet over medium heat. When hot add the chickpeas, garlic, and a sprinkling of salt and pepper.
- Shake the pan so the chickpeas are completely coated in oil and lay in a single layer, then transfer the skillet to the oven. Allow the chickpeas to cook, shaking the pan occasionally, until they begin to brown, 15-20 minutes.
- To assemble the burritos, layer each tortilla in a line down the middle with a generous scoop of rice, chickpeas, and about ⅓ of an avocado. Fold up the bottom, fold in the sides, and roll tightly to close the burrito.
Notes
Tips for customizing
- Add monterey jack cheese to make it a vegetarian burrito
- Use a gluten-free tortilla or wrap to make these gluten-free
- Swap the roasted chickpeas for pinto or black beans
- Add some roasted veggie such as broccoli, bell peppers, and onions
- Use a store-bought prepared yellow rice
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