Burrito Bowl Recipe | How to Make Veg Mexican-style Burrito Bowl at Home | Chef Bhumika #burrito

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein and fiber.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are often less expensive and still nutritious.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

Soak ¼ cup of red quinoa for 30 minutes.

Add quinoa to a pot with ¾ cup of water and season with salt and pepper.

Cook quinoa on medium heat for around 15 minutes until fluffy.

In another pan, heat 1-2 tsp of oil and sauté 1 clove of chopped garlic and ½ sliced green chili.

Add 1 ½ sliced onion and a pinch of salt, cooking until softened.

Add red capsicum and cook for 30-40 seconds.

Mix in chopped coriander leaves and taco seasoning to the sautéed veggies.

Remove cooked rajma from the pressure cooker, ensuring it holds its shape.

In a bowl, combine rajma with garlic, ½ sliced green chili, tomatoes, frozen corn, chopped coriander, taco seasoning, salt, black pepper, and 2 tablespoons of lemon juice to make salsa.

Once quinoa is cooked, season it with lemon and chopped coriander.

Layer the flavored quinoa in a bowl, followed by sautéed vegetables, salsa, sliced avocado, and a dollop of sour cream.

Season the avocado with salt and pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens