Vegan Burrito Bowl
Vegan burrito bowl is a quick and easy one pot meal for dinner or lunch. This delicious Tex-Mex dish is loaded with falavor.s
Servings: 2 people
Equipment
Ingredients
Cilantro Lime Rice
- 2 cups steam rice cooked
- 2 tbsp cilantro leaves finely chopped
- 1 tbsp lime juice
- 1 pinch cumin powder
- salt to taste
Sauteed Beans and Corns
- ¾ can beans (drained & rinsed) black beans/ kidney beans/ pinto beans
- ½ can frozen corn
- 1 small onion
- 2 garlic pods (minced) or 1 tsp garlic [owder
- 1 tsp cumin powder
- ½ tsp chili powder
- ½ tsp smoked paprika
- salt to taste
- ½ tsp black pepper powder
Fajita Veggies
- 2 cups sliced bell peppers red, yellow, green
- 1 onion sliced
- ¼ cup fajita sauce (½ tsp coriander powder + ½ tsp cumin powder + ½ tsp chili powder + ½ smoked paprika + ½ tsp chipotle powder + water)
- 2 tbsp olive oil
Pico de gallo
- 2 ripe tomatoes seeds, pulp removed
- 1 small red onion
- 1 jalapeno
- 2 - 3 tbsp chopped cilantro leaves
- 1 tbsp lime juice
- salt to taste
- 1 pinch black pepper powder
Other toppings
- ½ cup guacamole (1 ripe avocado + onion powder + garlic powder + lime juice + salt + pepper)
- 1 cup Romaine lettuce leaves chopped
- cilantro leaves
- lime wedges
- Jalapeno slices
- vegan cheese/ vegan mayo/ vegan sour cream optional
Instructions
Cilantro Lime Rice -
- Make steam rice or take leftover rice.
- Add a handful of cilantro leaves, lime juice, a pinch of ground cumin, and salt to taste.
- Stir them gently and nicely to make your cilantro lime rice.
Beans and corn -
- Heat oil in a pan.
- Add chopped onions, minced garlic, and saute for a minute till translucent.
- Then add canned beans (any beans like pinto beans, kidney beans, black beans) and some frozen corns.
- Add the spices and saute. Simmer for 2 - 3 minutes more.
- Add fresh cilantro leaves and a dash of lime juice.
Fajita Vegetables -
- Heat oil in a pan.
- Add sliced peppers, onions and saute for 2 minutes on high flame.
- Then add the spices followed by 2 - 3 tbsp water to coat the spices nicely.
- Cook on medium heat for another 4 - 5 minutes till veggies are tender.
- Then add diced tomatoes and cook for another 2 -3 minutes.
- Drizzle some lemon juice and remove it from heat.
Pico de gallo -
- Fine chop tomatoes after removing seeds and pulp.
- Also finely chop the onions, jalapeno, cilantro leaves.
- Season with salt and drizzle some lime juice. Mix them well.
Add other toppings -
- Add simple guacamole or slices of avocadoes to your bowl. Add some salad leaves for a vibrant-looking plate (and healthy also ;) ). You can also add some crispy tofu to the bowl for an extra protein punch