Have you had days where you start out saying I am not going to make anything fancy for dinner today and end up just making one? Well this was one such day for me.
That said , Vegetarian Burrito Bowl is a very quick and easy to make with ingredients in hand. with just some left over rice, veggi’s and avocado in the fridge, you can prep your bowl.
Most of the time these bowls have more rice and cheese than vegetable and guacamole when ordered and are filled with calories. As I always say when you control what goes it tastes better and is healthier. My take on Vegetarian Burrito Bowl, IndMex style:
Veggei Burrito Bowl
Ingredients:
Brown or Red rice – 1 cup cooked
Hot sauce – 1 tsp
Cilantro – 1 tbs
Lime juice – 1 tsp
Salt to taste
You can used leftover rice. Add it in a pan and add the hot sauce and salt and mix for 2 mins add cilantro and lime juice and set it in the serving bowl
Green pepper – 1 small
Red pepper – 1 small
Rellow pepper – 1 small
Sweet corn – 1/2 cup
Garam amsala – 1/2 tsp
Salt to taste
Julienne the peppers and in a hot pan saute it with 2 tbs of oil along with corn. add salt as needed. sprinkle garam masala just before you turn off the heat.
Tomato – 1 small chopped
Onion – 1/2 chopped
Cilantro – 1/2 tbs
Lime juice – 1 tsp
Salt to taste
Add chopped tomato and onion in a bowl and add the lime juice, salt and cilantro and mix it well.
Avocado – 1 small mashed
Tomato – 1/2 chopped
Lime juice – 1 tsp
Salt to taste
In a bowl mix the mashed avocado and tomato with lime juice and salt. give it a mix and its ready.
Boilded beans ( black, kidney) – 1cup
Tomato – 1 small chopped
Cilantro – to garnish
Garam masala – 1 tsp
Salt to taste
You can use left over rajma or any dal for this or boil Black bean and Kidney bean. In a pan add chopped tomatos and the cooked beans with little water and bring it to a boil. Add the salt and garam masala and let it cook. garnish it with cilantro.
1. Layer the serving bowl with the spicy rice and the sauteed vegetables side by side
2. On top add the cooked masala beans, pico salsa and guacamole.
3. Top it with a small scoop of thick yogurt ( sour cream substitute).
4. Garnish with multi grain tortilla scoops
