Burrito Bowl
Servings – Number of portions : 4
Cooking Time – 30 minutes
Ingredients
Burrito Rice: 1 cup rice, 2 tbsp oil, 3 minced garlic cloves, 1/2 cup chopped leeks, 1 cup chopped bell peppers, 2 tbsp tomato paste, 2 cups stock/ water, 1 tsp paprika powder, 2 tbsp chopped coriander. Beans: 1 cup soaked kidney beans, 2 tbsp olive oil, 2 tbsp tomato paste, 1 tsp crushed pepper, 1 tsp oregano, 1/2 tsp cumin powder, 1/2 tsp red chili powder, 2 tbsp chopped coriander.
Raw Mango Salsa: 1 onion, 1 tomato, 2 green chilies, 1/2 cup raw mango—all finely chopped, 2 tbsp chopped coriander, juice from 1 lemon. Roasted Capsicum Guacamole: 1 roasted and peeled capsicum, 2 minced garlic cloves, 1 onion & 1 tomato—finely chopped, 2 tbsp chopped coriander, 1/2 cup boiled and mashed peas, 1 tbsp chopped basil. Additional Ingredients: Crushed nachos, sour cream, fresh coriander, salt and pepper.
Instructions
Burrito Rice: Wash and soak rice 30 minutes. Heat oil, sauté minced garlic. Add chopped leeks and bell peppers. Add drained rice. Add tomato paste, cook until paste releases its oil. Add stock/water. Season with salt and paprika powder. Cook until rice is soft. Add chopped coriander. Beans: Boil soaked kidney beans until fully cooked, reserve some water. Heat olive oil, add tomato paste and cook until raw smell fades. Add boiled beans and reserved water. Season with salt, crushed pepper, oregano, cumin powder, and red chili powder. Cook until everything comes together. Add chopped coriander.
Raw Mango Salsa: Mix finely chopped onions, tomatoes, green chilies, raw mango and coriander in a bowl. Season with salt and lemon juice.
Roasted Capsicum Guacamole: Roast capsicum in oven or on open flame until skin is charred. Peel and mash. Mix with minced garlic, chopped onion, chopped tomato, chopped coriander, boiled and mashed peas, and chopped basil. Season with salt and pepper.
In a bowl, add prepared rice, top with beans, raw mango salsa, roasted capsicum guacamole, crushed nachos, and sour cream. Garnish with a fresh coriander sprig.
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Dinesh Joshi