Avocado, Yellow Rice, and Roasted Chickpea Burrito
This yellow rice burrito is full of texture and color! You'll love how simple this is with roasted chickpeas and avocado. You'll want to meal prep lunch for the week!
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.