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Burrito Bowl
Main Ingredients | Avocado, Lemon juice |
Cuisine | Mexican |
Course | Main Course Vegetarian |
Prep Time | 7-8 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 avocado
- 1/2 teaspoon lemon juice
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped tomato
- 1 green chilli, finely chopped
- 1 tablespoon chopped coriander leaves
- Salt to taste
Rice
- 2 cups boiled Basmati rice
- 1 1/2 tablespoons oil
- 1 tablespoon chopped garlic
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped yellow capsicum
- 2 tablespoons finely chopped red capsicum
- 2 tablespoons finely chopped green capsicum
- 1/4 cup boiled sweet corn kernels
- 1 cup red kidney beans (rajma), soaked and boiled
- Salt to taste
- Crushed black peppercorns to taste
- 1 teaspoon red chilli flakes
- 2-3 sprigs fresh thyme
- 1 1/2 tablespoons tomato ketchup
- 1 tablespoon chopped coriander leaves
To Serve
- Iceberg lettuce leaves as required
- English cucumber slices
- Avocado slices
- Sour cream
- Sriracha mayo
- Coriander sprig for garnish
- Toasted tortilla triangles
Method
- To make guacamole, halve the avocado, scoop out the flesh into a bowl. Add lemon juice mash with a fork.
- Add onion, tomato, green chillies, coriander leaves and salt, mix well and set aside.
- To make rice, heat oil in a non-stick wok, add garlic and sauté well. Add onion and sauté till translucent.
- Add yellow capsicum, red capsicum and green capsicum and mix well. Cook for 1 minute.
- Add sweet corn and kidney beans and toss well. Add salt and mix.
- 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.
- 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.
- Drizzle siracha mayo and garnish with a coriander sprig and serve immediately with toasted tortilla triangles.
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