Chocolate Frosting

Vegetarian Burrito Bowl

This recipe is inspired from Chipotle's Veg Burrito Bowl.

Serves: 2

Ingredients

1/2 bowl red kidney beans / pinto beans (Soaked overnight)
1/2 tsp of chopped garlic
1/2 tomato pureed
1/2 tsp cumin powder
1/2 tsp Tabasco sauce
1/2 tsp Green chili sauce
I tbsp Chopped fresh coriander leaves
1/2 bowl rice
1 corn on cob or 1 bowl boiled corn kernels
1 bowl chopped lettuce

Pico de gallo
1/4 onion chopped
1/2 tomato chopped
1 tbsp lemon juice

Roasted Vegetables
1/2 bell pepper ( green / red / yellow) sliced
1/2 onion sliced

Topping

3 tbsp salsa (store bough or homemade)

1/4 bowl of grated cheese

2 tbsp sour creme / greek yogurt / hung curd

Guacamole (optional)
1 avocado


Step for cooking

1. Soak kidney beans in water overnight (atleast 8-10 hrs). Boil the kidney beans with about 3 cups water and salt in a pressure cooker until soft. In a wok or pan add some oil , sauté the garlic then add tomato puree and sauté for a few minutes. Add the kidney beans along with the water. Add cumin powder and cook for a few mins. Add some Tabasco sauce and chili sauce as per your taste.
2. Slice onions and bell pepper length wise and sauté in a little oil.
3. Boil the corn kernels. Alternatively, you could roast. Slightly saute it in butter, salt and chili powder.
4. Pico de gallo - chop onion and tomatoes in small square pieces. Mix together, add salt, lemon, pinch of sugar, chilly powder, chilly sauce and coriander.
5. Boil rice, saute in olive oil or butter with crushed garlic and salt. Add chopped coriander.
6. In the yogurt and a few drops of olive oil, salt, chilly powder and coriander leaves. Mix well.
7. Assembling: In a bowl add a scoop of rice. Top it with kidney beans. Add roasted vegetables, corn, pico de gallo, salsa, yogurt, cheese, lettuce and guacamole.