Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
burrito bowl veg - vegan recipe

Veggie Burrito Bowl


  • Author: Suguna Vinodh
  • Total Time: 60m
  • Yield: 3-4 servings 1x

Description

Recipe for veggie burrito bowl made from scratch. Includes Cilantro Lime Rice, Beans, Fajita Vegetables, Buttered Corn Salad, Roasted Tofu, Guacamole, Pico De Gallo and cucumber salad. Recipe with step by step pictures and video.


Ingredients

Scale

Beans

1/2 cup dried beans / rajma or pinto beans
1.5 cups water for boiling beans
1/8 teaspoon baking soda
3/4 teaspoon salt (divided)
1 tablespoon olive oil
1/2 cup onions, finely chopped
2 cloves garlic, minced
1/4 teaspoon green chilli / serrano peppers
1/2 teaspoon paprika
1/2 teaspoon cumin powder
1 teaspoon coriander leaves – cilantro
1 teaspoon lime juice

Cilantro Lime Rice

1 cup Brown rice (quick cooking variety)
1.5 cups water
3/4 tsp salt
2 teaspoon lime juice
1/4 cup coriander leaves – cilantro

Fajita Vegetables

1 teaspoon olive oil
1/4 teaspoon dried oregano
3 cloves garlic, finely chopped
1/2 cup onions, finely chopped
1.5 cups bell peppers (green, red and yellow)
1/2 teaspoon salt
1/2 teaspoon cumin powder
1/2 teaspoon paprika

Buttered Corn Salad

1.5 cups sweet corn kernels
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/4 cup water
1 tablespoon butter

Roasted Tofu

200 grams Tofu, sliced
1/2 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1 tablespoon coriander leaves – cilantro
2 teaspoon olive oil for roasting

Guacamole

1 Avocado, mashed
1/4 cup onions, finely chopped
1 tomato deseeded and finely chopped
2 cloves garlic, minced
2 tablespoon coriander leaves – cilantro
1/2 teaspoon green chillies (or) jalapenos, finely chopped
1 teaspoon lime juice
1/4 teaspoon salt

Pico De Gallo

1/2 cup tomatoes, deseeded and finely chopped
1/2 cup onions, chopped
2 tablespoon coriander leaves – cilantro
1/2 teaspoon green chillies (or) jalapenos, finely chopped
1/4 teaspoon salt
1 teaspoon lime juice

Cucumber Salad

2 cucumbers, peeled and diced
1/2 teaspoon red chilli flakes
1/2 teaspoon salt
1 tablespoon sugar


Instructions

Beans
Traditionally, pinto beans is what is used for making the beans but I have used red rajma as that’s what is available easily in India. Its a very hearty bean and tastes very delicious. Wash and soak the rajma in water for 5-6 hours or overnight. Drain the water and add it to a cooker. Add about 3 times water. I have used 1/2 cup rajma. So use 1.5 cups water. Add in the salt and a pinch of baking soda. The little soda will help the bean cook to a very soft and mashy texture. Cover and cook for 15 minutes on medium flame. Remove from heat and allow the pressure to settle.
Heat oil in a pan and add in the finely chopped garlic and onions. Sauté till the onions are soft. Add in the green chillies, paprika and cumin powder. Add in a little salt. Check for seasoning and add more if necessary. Cook for 5 minutes until the mixture is a little thick. Finally finish off with a generous sprinkle of coriander leaves and lime juice. Set aside.

Cilantro Lime Rice
The important thing about cooking brown rice is to cook the rice in lots of water and to drain the excess water after cooking. This enables for rice to retain individual grains without sticking to each other. Here is how I do it. Since we are using quick cooking variety of brown rice, there is no need to soak the rice before hand. Wash the rice in water and drain. Add the washed rice to the cooker. Add about 1.5 liters of water and salt. Cook on a medium flame for 10-12 minutes. We are looking for about two whistles. After the said time, remove from heat and wait for the pressure to settle. About 10 minutes. Immediately, drain the rice. Do not allow the rice to remain in water as it will continue to cook and will become very mushy. So once the pressure settles, drain the rice and set aside to cool.
Add in the lime juice and coriander leaves. Mix well to combine. Set aside.

Fajita Vegetables
Heat olive oil in a pan and add in the oregano and garlic. Add in the onions, bell peppers, salt, cumin powder and paprika. Saute for 4-5 minutes until the veggies are soft. Set aside.

Buttered Corn Salad
Take a 2 or 3 liter cooker and add in the frozen sweet corn. Add little water, salt and red chilli powder. Cook for 3 minutes. Release pressure immediately. Toss in some butter and mix well to combine. Garnish with a little coriander leaves. Set aside.

Roasted Tofu
Slice the tofu into two inch steaks. Add in all the other ingredients and marinate for 10 minutes. Roast the tofu in a pan grilling 2 minutes on each side. Remove from heat and set aside. Do not crowd the pan while roasting the tofu.

Guacamole
Take a bowl and add in the avocado. Gently mash with a fork. Add in the deseeded and chopped tomatoes. Its important that we take out the seeds of the tomatoes for a smooth and creamy Guacamole. Add in the other ingredients and mix well to combine. The lime juice will help in keeping the colour of the Guacamole as bright green and avoid it from being oxidized. Refrigerate until serving.

Pico De Gallo
Take a bowl and add in all the ingredients listed under Pico De Gallo. Use deseeded tomatoes for making Pico De Gallo. Mix well to combine. Refrigerate until serving.

Cucumber Salsa
Add in all the ingredients listed under cucumber salad. Mix well to combine. Refrigerate until serving.

Assembly:
The components of burrito bowls are totally a personal choice. Instead of tofu, one can easily substitute fish, shrimp or chicken. Serve along with some tortilla chips to scoop up the Guacamole and Pico De Gallo. I have used about 8 dishes for making the burrito bowl. You can use less if hard pressed for time. Except the salads, the veggies and rice can be made ahead and stored in the refrigerator for a couple of days. If you make this burrito bowl at home, let me know how you like it.

Notes

If you do not have paprika at home, red chilli powder can be substituted. If using red chilli powder, use less and adjust according to your spice levels.

  • Prep Time: 30m
  • Cook Time: 30m

Keywords: burrito bowl