Veg Burrito Bowl

Published On June 3, 2020
In Article
By Sandhya Harsh
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Prep Time
20 Minutes
Cook Time
20 Minutes
Difficulty Level
Advanced

Ingredients

INGREDIENTS FOR RICE:-
Long grained rice (basmati) - 2½ cups cooked
Garlic/lehsun - 2 teaspoon finely chopped
Dry red chilli flakes - 2 teaspoon
Oil - 2 tablespoon
Onion - ½ cup sliced
Coloured capsicum (red, yellow and green) or whichever avaialble - ¾ cup
Cabbage - 1/4 cup chopped (optional)
Tomato ketchup - 2 tablespoon
Salt to taste
INGREDIENTS FOR REFRIED BEANS:-
Rajma/kidney beans - 1½ cups soaked, boiled and coarsely mashed
Oil - 1 tablespoon
Garlic/lehsun - 1 tsp finely chopped
Spring onion (whites and greens) or onions - ½ cup finely chopped
Dry red chilli flakes - 2 teaspoon
Tomato - 1 cup chopped
Tomato ketchup or puree - ¼ cup
Red chilli powder - ½ teaspoon
Salt to taste
Garam Masala/all spice mix or Rajma Masala - 1/2 teaspoon
INGREDIENTS FOR SOUR CREAM:-
Hung curd/dahi - 1 cup
Lemon juice - 2 teaspoon
Salt - as per taste
Freshly ground black pepper/kalimirch - to taste
INGREDIENTS FOR SALSA:-
Tomato - 1 cup finely chopped
Onion - ½ cup finely chopped
Coriander leaves/dhania patti - 1 tablespoon finely chopped (optional)
Raw Mango - 1 diced in cubes (optional)
Salt - to taste
Olive oil - 1 teaspoon
Dry red chilli flakes - 1 teaspoon
OTHER INGREDIENTS:-
Spring onion (whites and greens) - 2 tablespoon finely chopped
Processed cheese - 4 tablespoon grated
Nacho chips - 1 cup coarsely crushed OR Papad - 1 roasted and crushed

Instructions

PREPARING RICE:-
Heat the oil in a pan. Add the garlic and saute. Add onions and saute for a minute. Then add capsicum, cabbage and saute.
Add the rice, tomato ketchup and salt, red chilli flakes and mix gently. Cook on a medium flame for 2 minutes. Then switch off the flame and keep aside.
PREPARING REFRIED BEANS:-
Heat the oil in a wok/pan. Add the garlic and chilli flakes, spring onions and saute. Add tomatoes, mix well and cook on a medium flame for 2 minutes. Mash them with the back of the spoon.
Add the tomato ketchup/puree, boiled and mashed kidney beans, chilli powder, garam masala or rajma masala, salt and little water. Mix well and cook on a medium flame for couple of minutes. Switch off the flame and keep aside.
PREPARING SALSA:-
Combine all the ingredients in a mixing bowl and mix well while beating it with a back of spoon. Keep aside.
PREPARING SOUR CREAM:- Mix hung curd with lemon juice and salt. Keep aside.
ASSEMBLING THE BOWL:-
Divide the rice into 4 equal portions. Keep aside. Divide the refried beans into 4 equal portions. Keep aside. Divide the sour cream into 4 equal portions. Keep aside. Divide the uncooked salsa into 4 equal portions. Keep aside.
To serve, take a big serving bowl, add the prepared rice and press it lightly. Next top it with a portion of the beans and again press again. Rice portion should be larger than the beans.
Add thin layer of sour cream and spread it evenly followed by salsa. Finally spread spring onion whites and greens evenly, then top with grated cheese and crushed nacho chips or crushed roasted papad.
Prepare separate bowls for each serving.
Delicious Veg Burrito Bowl is ready to be served. Serve immediately.
Note - One can add or remove any layer or ingredient as per your own taste. Also prepare the bowl just before serving.

Servings : 4
Ready in : 40 Minutes
Special Category : Healthy Food
Recipe Type : Dinner

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.