United States

Veggie burrito bowl

Name: Veggie burrito bowl
Prep time: 8 h
Cook time: 45 min
Total time: 8 h 45 min
Yield: 4 servings
Cuisine: Tex Mex
Ingredients: 3/4 cup dry rajma soaked rajma, dry (dried red kidney beans); 1 cup long grain rice rice; 1 1/2 tbsp cooking oil (vegetable oil); 1 sliced onion; 2 cloves minced garlic; 1 1/2 tsp cumin powder (ground cumin); 1 tsp red chilli powder (indian red chili powder); 1 green in strips capsicum (green capsicum, green bell pepper); 1 in strips red bell pepper (red capsicum, red pepper); 3 for beans and salsa tomato; 1 cup sweet corn kernels (corn kernels); 2 cups shredded lettuce; 1 sliced avocado; 1/2 cup salted, for sour cream hung curd (greek yogurt); 1/2 cup grated cheddar cheese; 1 1/2 tbsp lime juice lemon juice; a big handful coriander leaves (cilantro); 1 minced jalapeño; 1 tsp salt

Smoky rajma, fajita peppers and lime rice. Proof that beans can carry a bowl.

45 minTime

22 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 45 minutes come after.

Beans take the lead1 chapter · 1 min read

Make it your way

Grandma's wayLime rice, beans, fajita peppers, corn, salsa and toppings.

The original

568kcalsame

22 gproteinsame

17 gfibresame

45minutessame

Veggie burrito bowl.

Per serving, worked out from the ingredient table.

Ingredients

Rajma, dry (dried red kidney beans)¾ cup dry rajma, soaked

Rice1 cup long grain rice

Cooking oil (vegetable oil)1½ tbsp

Onion1, sliced

Garlic2 cloves, minced

Cumin powder (ground cumin)1½ tsp

Red chilli powder (indian red chili powder)1 tsp

Capsicum (green capsicum, green bell pepper)1 green, in strips

Red bell pepper (red capsicum, red pepper)1, in strips

Tomato3, for beans and salsa

Sweet corn kernels (corn kernels)1 cup

Lettuce2 cups, shredded

Avocado1, sliced

Hung curd (greek yogurt)½ cup, salted, for sour cream

Cheddar cheese½ cup, grated

Lemon juice1½ tbsp lime juice

Coriander leaves (cilantro)a big handful

Jalapeño1, minced

Salt1 tsp

Method

5 steps

1Pressure cook the soaked rajma, 5 whistles, and let the pressure release naturally.
2Cook rice and fold in lime juice and half the coriander.
3Sauté half the onion with garlic, cumin and chilli, add 1 chopped tomato and the drained rajma. Simmer and mash a few beans.
4Char the peppers and the rest of the onion in a hot pan with a little oil and salt.
5Make a quick salsa with the remaining tomato, jalapeño and coriander. Build bowls with everything and a spoon of hung curd.

Serve it like this

Serve in wide bowls with each topping in its own section and lime wedges, hot sauce and tortilla chips alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Veggie burrito bowl

Make it your way

Ingredients

Method

Make it a meal