Vegan Creamy Chipotle Chickpea Rice Bowl

Name: Vegan Creamy Chipotle Chickpea Rice Bowl
Prep time: 15M
Total time: 29M
Yield: 4 Servings
Ingredients: 1 tbsp. Extra Virgin Olive Oil; 1 cup chopped yellow onion; 1 tsp. Minced Garlic; 2 cans Organic Chick Peas; 1 packet Powdered Vegetable Flavored Bouillon; 2 Chipotle Peppers in Adobo Sauce; 1 tbsp. Red Wine Vinegar; Sea Salt; 4 cups Jasmine Rice; Dairy-free plain yogurt, such as coconut, soy, or almond milk yogurt (optional); ½ cup thinly sliced red onions, or 1/2 cup pickled red onions; 1 avocado, halved, pitted, peeled, and sliced; 2 tbsp. chopped fresh cilantro, for garnish; 1 lime, cut into wedges, for serving

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This Vegan Creamy Chipotle Chick Pea and Rice Bowl is an easy, comforting, and flavorful plant-based meal. To start, GOYA® <a href="https://www.goya.com/en/products/organic-chick-peas/">Chick Peas</a> (organic or conventional) are sautéed with onion, garlic, and GOYA® <a href="https://www.goya.com/en/products/chipotle-peppers-in-adobo-sauce/">Chipotle Peppers in Adobo Sauce</a>. This creates a smooth, smoky base, further enriched with vegetable broth and a bright splash of red wine vinegar. Served over a bed of warm GOYA® <a href="https://www.goya.com/en/products/jasmine-rice/">Jasmine Rice</a>, you can customize your bowl with fresh toppings like avocado, red onion, and cilantro. It’s a balanced, nutritious dish that is perfect for meal prep and can be enjoyed for either lunch or dinner.

Total Time

29m

Prep Time:15m

Cook Time:14m

Yields:4 Servings

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Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

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1 cup

chopped yellow onion

1 tsp.

GOYA® Minced Garlic

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2 cans
(15.5 oz.)

GOYA® Organic Chick Peas, or <a href="https://www.goya.com/en/products/chick-peas-can/">GOYA® Chick Peas</a>, 1/2 cup bean liquid reserved, then drained and rinsed

Buy at Shop.goya.com

Find in-store

1 packet

GOYA® Powdered Vegetable Flavored Bouillon, mixed with 1 cup hot water

chipotle peppers, from 1 can (7-oz.) GOYA® Chipotle Peppers in Adobo Sauce, minced

Buy at Shop.goya.com

Find in-store

1 tbsp.

GOYA® Red Wine Vinegar

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GOYA® Sea Salt, to taste

To serve:

4 cups

cooked GOYA® Jasmine Rice, kept warm

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Dairy-free plain yogurt, such as coconut, soy, or almond milk yogurt (optional)

½ cup

thinly sliced red onions, or 1/2 cup pickled red onions

avocado, halved, pitted, peeled, and sliced

2 tbsp.

chopped fresh cilantro, for garnish

lime, cut into wedges, for serving

Directions

Kitchen View

Step 1

Heat oil in a large skillet over medium-high heat. Add onions and cook until tender, about 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in chickpeas and cook until fully heated through, about 4 to 5 minutes. Remove from heat.

Step 2

In a blender, purée 1 cup of the cooked chickpea mixture, reserved bean liquid, vegetable bouillon mixture, chipotle peppers, salt, and vinegar until smooth, about 1 minute.

Step 3

Add the chipotle pepper mixture to the chickpeas in the skillet. Cook over medium heat until fully heated through and the chickpeas are coated, about 2 to 3 minutes.

Step 4

Divide rice evenly among bowls and top with the bean mixture, yogurt (if using), red onions, and avocado. Garnish with cilantro and serve with lime wedges. Easy Meal Prep: The creamy chipotle chickpeas can be made ahead of time for easy meal prep. Store refrigerated in an airtight container for up to 3–4 days. When ready to eat, reheat gently over medium heat or in the microwave, adding a splash of water if needed to loosen the sauce.

To make pickled red onions:

Place 1 thinly sliced red onion in a large glass jar. In a small saucepan, bring ¾ cup water, ½ cup GOYA® Apple Cider Vinegar, 1 tbsp sugar, and 2 tsp GOYA® Salt to a boil over medium-high heat. Once the sugar and salt have dissolved, about 1 minute, remove from heat. Pour the vinegar mixture over the onions, making sure they are fully submerged. Let cool for at least 1 hour before using. Store in the refrigerator for up to 2 weeks.

To make pickled red onions:

Place 1 thinly sliced red onion in a large glass jar. In a small saucepan, bring ¾ cup water, ½ cup GOYA® <a href="https://www.goya.com/en/products/apple-cider-vinegar/">Apple Cider Vinegar</a>, 1 tbsp sugar, and 2 tsp GOYA® <a href="https://www.goya.com/en/products/iodized-salt/">Salt</a> to a boil over medium-high heat. Once the sugar and salt have dissolved, about 1 minute, remove from heat. Pour the vinegar mixture over the onions, making sure they are fully submerged. Let cool for at least 1 hour before using. Store in the refrigerator for up to 2 weeks.

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Recipe Tags

Vegan Creamy Chipotle Chickpea Rice Bowl

Prep Time: 15m

Total time: 29m

Yields: 4 Servings

Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

chopped yellow onion

1 tsp.

GOYA® Minced Garlic

2 cans (15.5 oz.)

GOYA® Organic Chick Peas, or <a href="https://www.goya.com/en/products/chick-peas-can/">GOYA® Chick Peas</a>, 1/2 cup bean liquid reserved, then drained and rinsed

1 packet

GOYA® Powdered Vegetable Flavored Bouillon, mixed with 1 cup hot water

chipotle peppers, from 1 can (7-oz.) GOYA® Chipotle Peppers in Adobo Sauce, minced

1 tbsp.

GOYA® Red Wine Vinegar

GOYA® Sea Salt, to taste

To serve:

4 cups

cooked GOYA® Jasmine Rice, kept warm

Dairy-free plain yogurt, such as coconut, soy, or almond milk yogurt (optional)

½ cup

thinly sliced red onions, or 1/2 cup pickled red onions

avocado, halved, pitted, peeled, and sliced

2 tbsp.

chopped fresh cilantro, for garnish

lime, cut into wedges, for serving

Directions

Step 1

Step 2

In a blender, purée 1 cup of the cooked chickpea mixture, reserved bean liquid, vegetable bouillon mixture, chipotle peppers, salt, and vinegar until smooth, about 1 minute.

Step 3

Add the chipotle pepper mixture to the chickpeas in the skillet. Cook over medium heat until fully heated through and the chickpeas are coated, about 2 to 3 minutes.

Step 4

Return

Kitchen View

Vegan Creamy Chipotle Chickpea Rice Bowl

Prep Time: 15m

Total time: 29m

Yields: 4 Servings

Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

chopped yellow onion

1 tsp.

GOYA® Minced Garlic

2 cans (15.5 oz.)

GOYA® Organic Chick Peas, or <a href="https://www.goya.com/en/products/chick-peas-can/">GOYA® Chick Peas</a>, 1/2 cup bean liquid reserved, then drained and rinsed

1 packet

GOYA® Powdered Vegetable Flavored Bouillon, mixed with 1 cup hot water

chipotle peppers, from 1 can (7-oz.) GOYA® Chipotle Peppers in Adobo Sauce, minced

1 tbsp.

GOYA® Red Wine Vinegar

GOYA® Sea Salt, to taste

To serve:

4 cups

cooked GOYA® Jasmine Rice, kept warm

Dairy-free plain yogurt, such as coconut, soy, or almond milk yogurt (optional)

½ cup

thinly sliced red onions, or 1/2 cup pickled red onions

avocado, halved, pitted, peeled, and sliced

2 tbsp.

chopped fresh cilantro, for garnish

lime, cut into wedges, for serving

Directions

Step 1

Step 2

In a blender, purée 1 cup of the cooked chickpea mixture, reserved bean liquid, vegetable bouillon mixture, chipotle peppers, salt, and vinegar until smooth, about 1 minute.

Step 3

Add the chipotle pepper mixture to the chickpeas in the skillet. Cook over medium heat until fully heated through and the chickpeas are coated, about 2 to 3 minutes.

Step 4

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Vegan Creamy Chipotle Chickpea Rice Bowl

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Minced Garlic

Organic Chick Peas

Powdered Vegetable Flavored Bouillon

Chipotle Peppers in Adobo Sauce

Red Wine Vinegar

Sea Salt

Jasmine Rice

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Celebrating 90 years of GOYA

Join La Cocina Goya®

Recipe Tags

Vegan Creamy Chipotle Chickpea Rice Bowl

Ingredients

Directions

Vegan Creamy Chipotle Chickpea Rice Bowl

Ingredients

Directions

Reviews

Join GOYA® now