Vegan Burrito Bowl Recipe

Ingredients:

For the Fajita Vegetables:

• 1 Onion (sliced thinly)
• 1 Red Bell Pepper (slliced thinly)
• 1 Yellow Bell Pepper (sliced thinly)
• 2 tsp Cumin Powder
• 1 tsp Chipotle Powder
• 2 tbsp Olive Oil (for cooking)
• Salt (to taste)

For the Pico de Gallo:

• 1 Onion (small diced)
• 1 Tomato (small diced)
• 2 tbsp Jalapeno (chopped)
• 2 tbsp Fresh Coriander (chopped)
• Juice of 1 Lime
• Salt and Pepper (to taste)

For the Charred Corn:

• 1 Corn on the Cob (peeled and boiled)
• 2 tbsp low fat butter
• 1 Lime Wedge
• 1 tsp Smoked Paprika
• Salt (to taste)

For the Quick n Easy Avocado Dip:

• 1 Avocado (flesh removed and smashed)
• Juice of 1 Lime
• 2 tsp Tabasco Sauce
• Salt and Pepper (to taste)

For the Cilantro Rice:

• 1 cup Basmati Rice
• 2 cups Water
• Salt (to taste)
• 2 tbsp Fresh Coriander (chopped)
• garlic mayonnaise
• cheddar cheese (Grated)

Procedure:

Making the Fajita Vegetables:

• In a pan over medium heat, add the oil.
• Add the Onions and cook them until translucent.
• Once the onions are translucent, add the cumin and chilli powder and cook until the raw aroma has disappeared.
• Now, add the red and yellow bell peppers and cook until they are soft.
• Season all of the vegetables with salt and set aside.

Making the Pico de Gallo:

• In a bowl, add the diced onion, tomato, lime juice, coriander, salt and pepper.
• Mix well so that the onions and tomatoes are well marinated in the dressing created by the lime juice.
• Let the onions and tomatoes rest in the dressing. Set aside.

Making the Avocado Dip

• In a bowl, add the smashed avocado, lime juice, tabasco, salt, and pepper.
• Mix around well until the dip is smooth.
• If you like spice, you can add another tsp if Tabasco sauce.
• Cover the avocado dip with a lid and refrigerate or else it will go brown.
• Set aside until we are ready to build the bowl.

Making the Charred Corn

• Place the boiled corn on the cob over a charcoal-fired grill or on an open gas flame.
• Use a pair of tongs to move the corn around and be careful with the flame.
• Once the corn has been charred all over evenly, remove from the heat and immediately rub the lime wedge onto the kernels.
• Next, spread the low fat butter on the cob.
• Using a knife, remove the kernels from the cob and transfer to a bowl.
• Add the smoked paprika and salt and mix well. Set aside.

Making the Coriander Rice

• In a large bot, add the water and bring it to a boil. Season with salt.
• Rinse the rice and add it to the boiling water.
• Once the rice is cooked, remove it from the heat and strain it if there is any excess water left in the bot.
• Using a fork, gently fluff the rice and mix with the chopped coriander. Set aside.

Assembling the Burrito Bowl:

• In a large, wide bowl place the coriander rice on the bottom. Moving clockwise, place all of the prepared components like the fajita vegetables, charred corn, avocado dip, and pico de gallo.
• Grate some cheddar cheese over all of the components.
• Pour a generous drizzle of garlic mayonnaise over the Mexican Burrito Bowl and enjoy!