Mexican Burrito Bowl

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I love to eat out of a bowl these days. It’s not just the convenience but also the satisfaction of having everything together in one bowl. I make my bowls complete with protein, a fresh component like a salad, served on a bed of carbs (or not – try cauliflower rice instead) and a sauce or a dressing to tie everything together.

For me, bowl meals also make a lot of sense because I have to be ready to tend to my “self-inflicting-accident-prone-dinner time-associated with potty time-toddler”.

My family and I love Mexican flavors, the tang of lemon, fresh and earthy parsley, fresh tomato salsa, spicy jalapeños,  fresh and light sour cream, and the wonderful colors!

My Mexican burrito bowl has it all. I serve marinated and grilled protein (cottage cheese/tofu/chicken) on a bed of parsley fried rice, with some sautéed vegetables, corn and kidney bean salsa, a spoonful of fresh tomato salsa and sour cream.

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Burrito Bowl: Parsley fried rice served with grilled cottage cheese, sautéed vegetables, corn and kidney bean salsa, tomato salsa and ranch dressing.

Author: Nand

Recipe type: Dinner, lunch

Cuisine: Tex-Mex, Indian

Serving Size: 2-3

Ingredients

For Sautéed Vegetables

  • Red & Yellow bell pepper, diced – 1 cup
  • Olive oil – 1 tsp
  • Salt and pepper to taste

For Corn & Kidney Bean Salsa

  • Corn – 1/2 cup
  • Boiled Kidney beans – 1/2 cup
  • Spring onion, finely chopped – 1/4 cup
  • Salt to taste
  • Lemon juice – 1 tsp
  • Parsley, finely chopped – 1 tbs
  • Black pepper powder – 1/2 tsp
  • Cumin powder – 1/2 tsp

For Parsley Fried Rice

  • Boiled rice – 1 cup
  • Salt to taste
  • Lemon juice – 1 tsp
  • Parsley, finely chopped – 1/4 cup
  • Olive oil – 1 tsp
  • Cumin – 1/2 tsp

For Assembly

Direction

For Sautéed Vegetables

  1. Heat oil in a pan, add the diced peppers and sauté on high heat for a couple of minutes.
  2. Season with salt and pepper and keep aside.

For Corn & Kidney Bean Salsa

  1. Mix everything together in a bowl and adjust the seasoning if required.

For Parsley Fried Rice

  1. Heat oil in a deep skillet or a pan, add cumin seeds and let them splutter.
  2. Mix together boiled rice, salt, lemon juice, parsley and put this mix in the pan.
  3. Mix well and switch off the gas.

For Assembly

  1. Place 2 spoonfuls of rice in a bowl, add the vegetables and grilled cottage cheese.
  2. Now add a spoonful of corn salsa and tomato salsa.
  3. Drizzle with ranch dressing or sour cream.
  4. Garnish with spring onion and parsley and serve warm with some crisp nachos.
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