Burrito Bowl - SK Khazana

Ingredients list for Burrito Bowl - SK Khazana

• 1 Avocado
• 1/2 teaspoon Lemon juice
• 1 tablespoon Onion finely chopped
• 1 tablespoon Tomato finely chopped
• 1 Green chilli finely chopped
• 1 tablespoon coriander leaves chopped
• to taste Salt
• Rice
• 2 cups Basmati rice boiled
• 1 1/2 tablespoons Oil
• 1 tablespoon Garlic chopped
• 2 tablespoons Onion finely chopped
• 2 tablespoons Yellow capsicum finely chopped
• 2 tablespoons Red capsicum finely chopped
• 2 tablespoons Green capsicum finely chopped
• 1/4 cup Sweet corn kernels boiled
• 1 cup Red kidney beans (rajma) soaked and boiled
• to taste Salt
• to taste Crushed black peppercorns
• 1 teaspoon Red chilli flakes
• 2-3 sprigs Fresh thyme
• 1 1/2 tablespoons Tomato ketchup
• 1 tablespoon coriander leaves chopped
• To Serve
• as required Iceberg lettuce leaves
• English cucumber slices
• Avocado slices
• Sour cream
• Sriracha Mayo
• for garnish coriander sprig
• Toasted tortilla triangles

Method

1. To make guacamole, halve the avocado, scoop out the flesh into a bowl. Add lemon juice mash with a fork.
2. Add onion, tomato, green chillies, coriander leaves and salt, mix well and set aside.
3. To make rice, heat oil in a non-stick wok, add garlic and sauté well. Add onion and sauté till translucent.
4. Add yellow capsicum, red capsicum and green capsicum and mix well. Cook for 1 minute.
5. Add sweet corn and kidney beans and toss well. Add salt and mix.
6. Add rice, crushed black peppercorns and dried red chilli flakes and mix well. Separate the leaves of thyme sprigs and add into the pan and mix well. Add tomato ketchup and mix till well combined. Add coriander leaves and mix, take the pan off the heat.
7. To assemble, spread a few ice berg lettuce leaves in a bowl, add a portion of the rice on top. Top with some salsa, some guacamole, a few cucumber slices, avocado slices and sour cream.
8. Drizzle siracha mayo and garnish with a coriander sprig and serve immediately with toasted tortilla triangles.