Veg Burrito Bowl By Tarla Dalal

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Due to the rise in popularity of gluten-free eating, burrito bowl is becoming a healthy alternative to the traditional burrito. The dish is made with the same filling ingredients but without the extra-large tortilla. Instead, the filling ingredients are layered in a serving bowl and can easily be eaten with a fork or a spoon. Burrito bowl has lesser calories and carbohydrates than the traditional burrito. As eating from a bowl is very convenient, the dish is also becoming a popular meal choice among busy office workers who can’t leave their workstations or take time to dine in restaurants.

Today, we’ll show you how to make your burrito bowl even healthier. It may seem to have too many ingredients but we assure you, the preparation is worth it. This vegetarian burrito bowl is bursting with flavors and perfect for a delicious and healthy lunch or dinner.


This recipe takes about 45 minutes to make. Serves 4.

Seasoned Rice:
• 2 tbsp oil
• 2 tsp finely chopped garlic
• 2 tsp red chili flakes
• ½ cup of sliced onions
• ¾ cup of sliced capsicum
• ½ cup of boiled sweet corn kernels
• 2 ½ cups of cooked basmati rice
• 2 tbsp tomato ketchup
• 1 tsp salt

Refried Beans:
• 1 tbsp oil
• 1 tsp finely chopped garlic
• 2 tsp dry red chili flakes
• ½ cup of finely chopped spring onions
• 1 cup of chopped tomatoes
• ¼ cup of tomato ketchup
• 1 ½ cups of soaked, boiled, and coarsely mashed red kidney beans
• ½ tsp chili powder
• ½ tsp salt
• 1 tbsp water

Homemade Sour Cream:
• 1 cup of hung curd
• 2 tsp lemon juice
• ½ tsp salt
• ½ tsp ground black pepper

Fresh Salsa:
• 1 cup of finely chopped tomatoes
• ½ cup of finely chopped onions
• 1 tsp dry red chili flakes
• 1 tbsp finely chopped fresh coriander
• ½ tsp salt

• 2 tbsp finely chopped spring onions
• 4 tbsp grated cheese
• 1 cup of coarsely crushed corn chips


To makes the seasoned rice, heat oil in a non-stick pan over medium heat.
Add garlic and sauté for 1 minute.
Add chili flakes and onions, then sauté for 1 to 2 minutes.
Add capsicum and sauté for 1 to 2 minutes.
Add corn kernels and sauté for 1 minute.
Add cooked rice, ketchup, and salt.
Stir-fry for 2 minutes.
Turn off the heat and set the seasoned rice aside.

To make the refried beans, heat oil in a non-stick pan over medium heat.
Add garlic and chili flakes, then sauté for 30 seconds.
Add spring onions and sauté for 1 minute.
Add tomatoes and sauté for 2 minutes, slightly mashing the tomatoes.
Add tomato ketchup, kidney beans, chili powder, salt, and water.
Cook for 2 to 3 minutes, stirring occasionally.
Turn the heat off and set the refried beans aside.

To make the sour cream, mix together hung curd, lemon juice, salt, and pepper in a bowl.
Keep the bowl in the fridge while you prepare the rest of the ingredients.

To make the salsa, put tomatoes, onions, red chili flakes, coriander, and salt.
Mix well, then set aside.

To assemble the burrito bowl, start with a layer of the seasoned rice in a serving bowl.
Pack the rice to remove air bubbles by pressing with the back of a spoon.
Next, spread a layer of the refried beans on top of the seasoned rice, then lightly press the beans.
Spread a generous amount of sour cream on top of the beans.
Evenly spread fresh salsa on top of the sour cream.
Sprinkle chopped spring onions and grated cheese on top.
Finally, finish off with some coarsely crushed corn chips.

Ideas And Tips:

You may use store-bought regular or vegan sour cream.

You may substitute red kidney beans with pinto beans or black beans.

You may substitute basmati rice with quinoa, farro, cauliflower rice, maize rice, brown rice, barley, couscous, freekeh, lentils, sorghum rice or bulgur wheat.

Veg Burrito Bowl By Tarla Dalal
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