Mexican Vegetarian Burrito Bowl Recipe when made from scratch at home, is perfect for your next potluck party or kiddie birthday party. It has the best of everything — layers of fresh ingredients and spices packed with rice, beans, vegetables and a melange of flavours. IT encompasses so many different textures typical of a burrito - without the fuss of having to wrap it up in a tortilla! The ingredient list may seem long, and several components to be made, but the ingredients are fresh and easily available, making it very simple to prepare the components in advance. With a bit of preparation and planning, you can turn this into a crow-winning ‘assemble-only’ party dish. It’s the perfect dish for a one-dish dinner. You can make one large Burrito Bowl if you’re cooking for a large crowd, or smaller, individual burrito bowls if it is just for the family. The recipe below suggests layering the different components in a dish, but another fun way to serve this Mexican classic is to arrange the components separately like a ‘Burrito Bar’ and allow people to choose the toppings and assemble their own bowls. This makes for an interesting party dish, for sure.......
Ingredients
Method:
To begin making the Mexican Vegetarian Burrito Bowl, you need to prepare the various components first.
Ingredients
For the coriander-lime rice
2 cups cooked rice (fluffy, with grains separated)
1 small bunch coriander leaves finely chopped
2 teaspoons black pepper, crushed
Salt to taste
2 tablespoons lime juice
1 small bunch coriander leaves finely chopped
2 teaspoons black pepper, crushed
Salt to taste
2 tablespoons lime juice
For the spicy beans
2 cups rajma/kidney beans, cooked but not drained
1 cup tomato puree
1 small onion, chopped
3-4 garlic cloves, crushed
2 teaspoon roasted cumin, crushed or coarsely ground
1 chipotle chilli in adobo sauce(for recipe check dips salads, soup essentials), chopped (or 1 flat teaspoon red chilli flakes)
3 teaspoon oil
Salt to taste
2 cups rajma/kidney beans, cooked but not drained
1 cup tomato puree
1 small onion, chopped
3-4 garlic cloves, crushed
2 teaspoon roasted cumin, crushed or coarsely ground
1 chipotle chilli in adobo sauce(for recipe check dips salads, soup essentials), chopped (or 1 flat teaspoon red chilli flakes)
3 teaspoon oil
Salt to taste
For the sautéed vegetables
1 red bell pepper, sliced (or use any other vegetables that can be stir fried)
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
2-3 garlic cloves crushed
1 teaspoon dried oregano
½ teaspoon red chilli flakes
Salt to taste
3 teaspoon olive oil
1 red bell pepper, sliced (or use any other vegetables that can be stir fried)
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
2-3 garlic cloves crushed
1 teaspoon dried oregano
½ teaspoon red chilli flakes
Salt to taste
3 teaspoon olive oil
For the roasted corn salsa
2 cups fire roasted corn kernels
1 large onion, chopped
1 tomato, chopped
1 small bunch fresh green coriander leaves, chopped
2 tablespoons lime juice
½ teaspoon red chilli flakes (optional)
Salt to taste
2 cups fire roasted corn kernels
1 large onion, chopped
1 tomato, chopped
1 small bunch fresh green coriander leaves, chopped
2 tablespoons lime juice
½ teaspoon red chilli flakes (optional)
Salt to taste
Other ingredients
¾ cup Mexican cheese/cheddar cheese, shredded
½ cup fresh lettuce, shredded (optional)
¼ cup black olives, sliced
1 cup freshly made Guacamole
¾ cup Mexican cheese/cheddar cheese, shredded
½ cup fresh lettuce, shredded (optional)
¼ cup black olives, sliced
1 cup freshly made Guacamole
To begin making the Mexican Vegetarian Burrito Bowl, you need to prepare the various components first.
For the coriander-lime rice
To the cooked rice, add the chopped coriander, lime juice, black pepper and salt. Toss the mix together till all the flavours are well combined.
To the cooked rice, add the chopped coriander, lime juice, black pepper and salt. Toss the mix together till all the flavours are well combined.
For the spicy beans
Place a pan on the heat, add some oil to it and allow it to get warm.
Add the onion, garlic and sauté it for 1-2 minutes until the raw smell disappears and the onions are softened. Then add tomato puree and cook for 5-10 minutes on a medium heat.
When the mix begins to bubble, add the cooked kidney beans/rajma along with the water that was used for cooking it. Stir well.
Add Chipotle chilli along with Adobo sauce, crushed cumin and salt. If using red chilli flakes instead, add it now.
Mix it all up well and cook to make a thick sauce. This may take 5-7 minutes. Turn off the heat and keep it aside.
Place a pan on the heat, add some oil to it and allow it to get warm.
Add the onion, garlic and sauté it for 1-2 minutes until the raw smell disappears and the onions are softened. Then add tomato puree and cook for 5-10 minutes on a medium heat.
When the mix begins to bubble, add the cooked kidney beans/rajma along with the water that was used for cooking it. Stir well.
Add Chipotle chilli along with Adobo sauce, crushed cumin and salt. If using red chilli flakes instead, add it now.
Mix it all up well and cook to make a thick sauce. This may take 5-7 minutes. Turn off the heat and keep it aside.
For the sautéed peppers/vegetables
Place a pan on the heat, add some oil to it and allow it to get warm.
To it, add all the chopped peppers (or any other vegetables that you may be used) along with the garlic.Sprinkle salt and sauté for 1-2 minutes. Then, add chilli flakes and oregano, toss together and take off the heat. Keep aside till ready to use.
Place a pan on the heat, add some oil to it and allow it to get warm.
To it, add all the chopped peppers (or any other vegetables that you may be used) along with the garlic.Sprinkle salt and sauté for 1-2 minutes. Then, add chilli flakes and oregano, toss together and take off the heat. Keep aside till ready to use.
For the roasted corn salsa
Char the corn on the stove top or in a pre-heated oven. Take the kernels off the cob and put it in a bowl.Add in the rest of the ingredients and mix thoroughly. Keep aside until later use.
Char the corn on the stove top or in a pre-heated oven. Take the kernels off the cob and put it in a bowl.Add in the rest of the ingredients and mix thoroughly. Keep aside until later use.
For the guacamole
Check the recipe in soups, salads essentials,dressings, dips.
Prepare the Avocado guacamole using this recipe. But remember that guacamole need to be eaten fresh, so this is one component that has to be made last, or just before assembling and serving the burrito bowl.
Check the recipe in soups, salads essentials,dressings, dips.
Prepare the Avocado guacamole using this recipe. But remember that guacamole need to be eaten fresh, so this is one component that has to be made last, or just before assembling and serving the burrito bowl.
To assemble the burrito bowl
If you are going the route of preparing one big bowl for your guests, use a fairly deep 8-9” flat bottom bowl or serving dish.
A burrito bowl is essentially layered in nature so begin with the coriander-lime rice. Spread it generously at the base of the bowl.
Over it, spoon the spicy beans and spread it around the rice.
Next, layer the sautéed peppers (or other vegetables if using) over the beans.
On top of that goes a layer of guacamole.
Spread some corn salsa over it, and top it with the lettuce (if using), cheese and black olives.
Serve with baked tortilla chips.
If you are making individual burrito bowls for a smaller crowd, follow the same sequence of layers, but use smaller sized ramekins for serving.
To make a Burrito Bar, simply place all the prepared components on convenient location. Give your guests individual bowls and allow them to choose their favourite toppings to assemble the bowls of their choice.
To serve it as a warm winter casserole, once assembled, bake the bowl in a pre-heated oven at 180 degrees celsius for 15 minutes and serve hot with baked Tortilla chips.
If you are going the route of preparing one big bowl for your guests, use a fairly deep 8-9” flat bottom bowl or serving dish.
A burrito bowl is essentially layered in nature so begin with the coriander-lime rice. Spread it generously at the base of the bowl.
Over it, spoon the spicy beans and spread it around the rice.
Next, layer the sautéed peppers (or other vegetables if using) over the beans.
On top of that goes a layer of guacamole.
Spread some corn salsa over it, and top it with the lettuce (if using), cheese and black olives.
Serve with baked tortilla chips.
If you are making individual burrito bowls for a smaller crowd, follow the same sequence of layers, but use smaller sized ramekins for serving.
To make a Burrito Bar, simply place all the prepared components on convenient location. Give your guests individual bowls and allow them to choose their favourite toppings to assemble the bowls of their choice.
To serve it as a warm winter casserole, once assembled, bake the bowl in a pre-heated oven at 180 degrees celsius for 15 minutes and serve hot with baked Tortilla chips.
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