Veg Burrito Bowl

A burrito bowl has everything in a burrito without the wrapper: seasoned rice, beans, roasted vegetables, fresh salsa and a creamy topping, all in one colourful bowl. It is filling, easy to customise and ideal for lunch boxes and weekday dinners because every component can be made ahead and assembled in minutes. The bowl works because each layer is seasoned separately: lime and coriander in the rice, cumin and smoky spice in the beans, and a cooling curd dressing to tie it all together.

Method

1. Wash the rice and cook it with 2 cups water, salt and 1 tbsp oil until fluffy, about 15 minutes. Fluff and mix in coriander and lemon juice.
2. For the beans, heat oil, saute onion until soft, then add garlic and cook 30 seconds.
3. Add cumin, paprika, oregano and salt, then the beans and 1/4 cup water. Mash a few beans and simmer for 8 to 10 minutes until thick.
4. Heat oil in a hot pan and toss capsicum, onion and corn on high heat for 4 to 5 minutes with chilli flakes and salt until lightly charred.
5. Whisk the curd dressing ingredients until smooth.
6. Assemble each bowl with rice, beans, vegetables, salsa, lettuce and cheese.
7. Top with the curd dressing and serve warm.

What to serve it with

Serve with nachos on the side, lemon wedges and extra salsa or a spoon of guacamole.

Storage

Store rice, beans and vegetables separately in the fridge for up to 2 days and reheat. Keep salsa, lettuce and dressing cold and add at serving.

Variations

• Use crumbled paneer or tofu for more protein.
• Swap rice for quinoa or a roti wrap to make a burrito.
• Add roasted sweet potato cubes.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.