Southwestern Spiced Chickpea and Black Bean Burrito Bowl
A vibrant grain bowl featuring warm spiced chickpeas and black beans over nutty farro, topped with fresh pico de gallo and crisp romaine lettuce. The combination of coriander, cumin, and chili powder creates an aromatic Southwest-inspired flavor profile that pairs beautifully with the hearty grains and creamy optional sour cream. Perfect for meal prep or family dinners, this customizable bowl lets everyone build their ideal combination of protein-packed legumes, whole grains, and fresh toppings. The addition of sweet corn and zesty lime brightens each bite.
Ingredients
- 1 tsp coriander, dried
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup farro, semi-pearled, uncooked
- 1 heart romaine lettuce, sliced
- ½ lime, wedges
- 1 cup corn kernels, sliced off cob or frozen and defrosted
- 1 can black beans (14 oz), drained and rinsed
- 1 can chickpeas (14 oz), drained and rinsed
- 1 Tbsp cooking oil
- ½ cup sour cream(optional)
- 4 cups tortilla chips(optional)
- 6 roma tomatoes, chopped
- 1 clove shallot, chopped
- 1 jalapeno, chopped
- 3 Tbsp cilantro, chopped(optional)
- 2 tsp lime juice
Instructions
- 1
Heat wok or nonstick pan over medium heat
- 2
Add oil then corn and both types of beans
- 3
Add spice mix and saute until beans are heated through and spices are fragrant for 2 to 3 minutes
- 4
Season with salt and pepper
- 5
Stir together tomatoes, shallots, jalapenos, cilantro, and lime juice for pico de gallo
- 6
Season pico de gallo with salt
- 7
Reheat farro in microwave if made ahead
- 8
Set out all burrito bowl ingredients
- 9
Let everyone assemble their bowls at the table
Tips
Toast the spice mix in the dry pan for 30 seconds before adding oil to intensify the flavors
Make the pico de gallo ahead of time - it tastes better after the flavors have had time to meld
Use leftover cooked farro from meal prep to make this a quick weeknight dinner
Good to Know
Refrigerate assembled bowls for up to 3 days, store components separately for best quality
Cook farro and make pico de gallo up to 2 days ahead, reheat farro before serving
Serve immediately while beans are warm, provide lime wedges and hot sauce on the side
Common Mistakes
Don't skip seasoning the pico de gallo to avoid bland salsa
Cook beans just until heated to avoid mushy texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use canned corn instead of fresh?
Yes, drain and rinse canned corn before adding to the pan. Frozen corn works well too - just thaw first.
What if I don't have farro?
Brown rice, quinoa, or bulgur wheat work as substitutes. Adjust cooking times accordingly for your chosen grain.
How long will leftovers keep?
Store components separately for up to 4 days. Assemble just before eating to prevent soggy lettuce and chips.