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Veggie Burrito Bowl

Veggie Burrito Bowl
Rice and Rotis are a staple for our lunches and dinners.  Some days, I like to cook an exotic menu.  Mexican, Italian, Thai are our favorites.  Since I had some avocados, today's lunch turned out to be Mexican.  Let me tell you about a simple vegetarian wholesome meal, well known to many as Veggie Burrito Bowl.

Black Beans:
Dry Black Beans - 1 cup
Red Chili Powder - 1 tsp
Garlic - 3 big cloves
Salt

Cilantro Lime Rice:
Basmati Rice - 1 cup
Lime Juice - 2 tbsp
Cilantro/Coriander Leaves - few sprigs
Salt

Fajita Vegetables:
Mini Bell Peppers/Capsicum - 4
Onion - 1 medium
Chipotle Seasoning - 1 tsp
Black Pepper Powder - 1/2 tsp
Oil - 1 tbsp
Salt

Guacamole:
Avocados - 2
Onions (finely chopped) - about 3 tbsp
Lime Juice - 3 tbsp
Black Pepper Powder - 1/2 tsp
Cilantro/Coriander Leaves - few sprigs
Salt

Additional Toppings:
Sour Cream
Pepper Jack Cheese
Shredded Lettuce
Tortilla Chips
Salsa

How to make Mexican Veggie Burrito Bowl:
  • Cooking Black Beans:  Soak dry black beans in plenty of water overnight.  Wash the soaked beans.  Heat about 5 cups of water in a big pot.  Add the washed beans and cook it uncovered until beans turn soft.  Keep stirring after every 5 - 10 minutes.  Add more water if required.  When beans turn soft, add salt, chili powder and finely chopped garlic.  Bring it to a boil.  Continue cooking until you get the desired consistency.
  • Cooking Cilantro and Lime Rice:  Add 1 1/2 cups of water and cook rice in a pressure cooker.  Make sure the rice grains are separate and not mushy.  Add lime juice, salt and finely chopped rice to the cooked rice.  Using a fork, gently mix the rice.
  • Grilling Fajita Vegetables:  Julienne slice yellow, orange, red bell peppers and onions.  You can add other vegetables like broccoli, cauliflower as well.  Heat about 1 tbsp oil in a grill pan.  Add the sliced vegetables to the sizzling hot pan.  Cook the vegetables for about a minute or two.  Based on how crunchy or soft you like your veggies, reduce or increase the cooking time.  Add salt, fresh ground black pepper, chipotle seasoning and salt.  Cook for few more seconds and transfer the veggies to a plate or a bowl.
  • Making Guacamole:  Scoop the flesh of soft and ripe avocados.  Mash it with a spoon.  Add lime juice, finely chopped onions and cilantro, fresh ground black pepper and salt.
  • Assembling the Burrito Bowl:  In a big bowl or plate, add Black Beans, Cilantro Lime Rice, Fajita Veggies and Guacamole.  Top it with cheese and shredded lettuce.  Serve with sour cream and salsa.
Enjoy!

6 comments:

  1. never had this but such a great dish. especially for kids.

    ReplyDelete
  2. Delicious and colorful looking dish.
    Deepa

    ReplyDelete
  3. I dont mind inviting myself to ur place to enjoy this delicious bowl.

    ReplyDelete
  4. I can eat a burrito bowl any time of the day. Your version looks super delicious and super healthy.

    ReplyDelete

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