If the heat is putting you off from slaving over the kitchen stove, then here’s sharing the vegan Mexican bowl recipe … it’s healthy, tasty and filling; easy to prepare; and can be customized the way you want to!

Vegan Burrito Mexican bowls prepared from rice, red kidney beans, salsa, sautéed veggies, and guacamole and served with Nachos are a rage these days as they taste simply out–of–this–world!

WHAT IS A BURRITO BOWL?

While a burrito comprises of a tortilla wrapped with savoury fillings that include rice, cooked beans, vegetables like cauliflower and bell peppers, salsa and guacamole; a burrito bowl consists of only a bowl with steamed rice, cooked beans, veggies, guacamole and salsa.

USP OF VEGAN BURRITO BOWLS 

It’s –

• Pretty quick and easy to prepare 
• Extremely easy to customize 
• Made from scratch 
• Make ahead 
• Vegan and gluten-free

RECIPE – VEGAN MEXICAN BOWL

Course 

Main

Preparation Time

15 Minutes

Cooking Time

30 Minutes

Serves

2 

Calories

280 Kcal

Nutrients

Carbohydrates, protein, fibre, vitamins and healthy fats

Ingredients

Cilantro-Lime Rice

• Black Pepper Powder – Half teaspoon
• Coriander/Cilantro Leaves – Two tablespoons
• Cooked Rice – One cup
• Lemon Juice – One teaspoon
• Salt – As per taste

Sautéed Veggies

• Bell pepper (Green and Red) – One (sliced)
• Cilantro – One tablespoon
• Lemon Juice – One teaspoon
• Onion – One (sliced)
• Salt – As per taste
• Taco Seasoning – Half teaspoon

Beans

• Cilantro – One tablespoon
• Cumin Powder – One teaspoon
• Garlic – One teaspoon (finely chopped)
• Lemon Juice – One teaspoon
• Paprika – Half teaspoon
• Red Kidney Beans (Boiled) – One-and-a-half cup
• Salt – As per taste
• Taco Seasoning - Half teaspoon

Salsa

• Cilantro – Half cup
• Fresh Corn – One cup (boiled)
• Jalapeno
• Lemon Juice – One teaspoon
• Onion – Half cup
• Salt – As per taste
• Tomatoes – One cup

Guacamole

• Avocadoes – Two (ripe)
• Black Pepper Powder – Half teaspoon
• Cilantro – One-fourth cup (chopped)
• Lemon Juice – Two teaspoons
• Onion – One-fourth cup (chopped)
• Salt – As per taste
• Tomato – Half cup (chopped)

Process

Preparations

1. Rinse rice 3-4 times and then pressure-cook it for 3-4 whistles and set aside.
2. In case you are using uncooked red kidney beans then soak the same for 6 hours, pressure cook for 7-8 whistles until completely cooked and set aside
3. Chop the onion, tomato and cilantro and set aside for using to prepare the salsa and guacamole
4. Slice the bell peppers and onions for making sautéed veggies
5. Boil water and add fresh corn, cook for 5 minutes, drain off the water and set aside 

Making the Burrito Bowls

1. Preparing the beans - Heat one teaspoon of oil over medium heat; sauté the garlic for 30 seconds and add the beans. Then add paprika, cumin powder, lemon juice, taco seasoning and salt as per taste. Cook until the water dries up, remove from heat, add cilantro and set aside
2. Sauté the vegetables - Heat one teaspoon oil in a pan over high heat; sauté the bell pepper and onion for 3-4 minutes ensuring that they retain their crunch; then add salt, taco seasoning and lemon juice; remove from the heat; add cilantro and set aside.
3. Preparing tomato-corn salsa - Combine tomato, onion, fresh corn, cilantro, salt, jalapeno and lemon juice in a mixing bowl; stir and set aside
4. Guacamole - Cut the avocado in half, remove the seed and scoop out the pulp. Mash with a fork and add tomato, onion, cilantro, lemon juice, black pepper powder and salt and mix.
5. Cilantro lime rice - Add salt, black pepper powder, lemon juice and cilantro in a mixing bowl, stir and set aside

Assembling and Layering the Bowl

1. Start layering the rice first as the base, top it with salsa, cooked beans, sautéed veggies and guacamole
2. For a finishing touch add pickled jalapeno, nachos and dairy-free cheese

COOKING TIPS – VEGAN BURRITO BOWLS

1. Prepare the rice, beans and sautéed vegetable in advance and store in an air-tight container in the refrigerator
2. Cut the onion, tomato and cilantro to prepare salsa and place them in an airtight container without adding the seasoning. This saves time and the best part is that the very same ingredients can be used in preparing the guacamole also!
3. The salsa and the guacamole always need to be prepared fresh as salsa releases water after salt is added to it; and guacamole if not properly kept gets oxidised and turns brown
4. While adding salt to the recipe do remember that taco seasoning already has salt in it 
5. Ensure that while sautéing the veggies the heat is high else they won’t remain crisp
6. Slice the avocado and top it over the burrito bowl to substitute the guacamole
7. Refrain from adding jalapenos to the salsa if you prefer less spicy/add more if you prefer spicy
8. You can prepare your own taco seasoning -  one-and-a-half teaspoon cumin powder, half teaspoon dried oregano, one-fourth teaspoon black pepper powder, one teaspoon garlic powder, half teaspoon onion powder, one teaspoon smoked paprika, a pinch of salt, one teaspoon red chilli powder and one-fourth teaspoon crushed red pepper flakes

Here’s wishing you luck as you try out this vegan Mexican bowl recipe…do write in to Foodism to share your experience!