Vegan Burrito Bowl

Method

For the Mexican fried rice

• 1)

  Heat the oil in a broad pan, add the onions and sauté on medium flame for 1–2 minutes.

• 2)

  Add the prepared chili garlic paste, tomatoes and all the bell peppers. Sauté on a medium flame for 2–3 minutes.

• 3)

  Add the cooked rice and salt, chilli flakes and mixed herbs. Mix well. Cook for 2–3 minutes on medium flame. Add some cilantro.

  Keep aside

For the refried beans:

• 1)

  Soak the beans in enough water overnight. Drain them well next day.

• 2)

  Now add the beans and salt to the pressure cooker. Let it pressure cook for five whistles.

• 3)

  Allow the steam to escape before opening the lid. Keep the boiled beans aside.

• 4)

  Heat the oil in a pan. Add chopped garlic, chilli flakes, cumin powder and cook on a medium flame for one minute.

• 5)

  Add the chopped onions. Once golden brown in colour, add chopped tomatoes. Once the tomatoes are mushy, add the boiled kidney beans.

• 6)

  Mix everything well. Cover it with a lid for two minutes and your refried beans are done.

For the salsa:

• 1)

  Combine all the ingredients in a deep bowl and mix well while matching it with the back of a spoon.

  Keep it aside

For the guacamole:

• 1)

  Mix all the ingredients together and keep aside.

Bowl assembly:

• 1)

  Place a general serving of the rise in the serving bowl. Top it with beans, veggies, salsa, chopped Romain lettuce,, guacamole, tortilla chips and some extra cilantro and lime veggies as desired. Enjoy!

  You will love these Vegan Burrito Bowls. They are:

  • Fresh
  • Veggie packed
  • Flavourful
  • Simple
  • Satisfying