Burrito Bowl Recipe | Veg Burrito Bowl | Mexican Burrito Bowl | Original Mexican Burrito Bowl | Veg Mexican Burrito Bowl | Mexican Burrito | Veg Mexican-style Burrito Bowl | Mexico Burrito Bowl | Texas Burrito Bowl | Tex Mex Burrito Bowl | Easy To make Burrito Bowl at home | Healthy Burrito Bowl | Snacks Recipe | Quick & Easy | Rajshri Food
Learn how to make at home with our Chef Bhumika
Ingredients:
¼ cup Red Quinoa (soaked)
¾ cup Water
Salt (as per taste)
Black Pepper (as per taste)
1-2 tsp Oil
1 Garlic (chopped)
½ Green Chili (sliced)
1½ Onion (sliced)
1 Pinch Salt
½ Red Capsicum (chopped)
Coriander Leaves (chopped)
Taco Seasoning (as per taste)
½ cup Red Kidney Beans (cooked)
1 Garlic(chopped)
½ Green Chili (sliced)
½ Tomato (chopped)
½ cup Frozen Corn
Hand full of Coriander Leaves (chopped)
Taco Seasoning (as per taste)
Salt (as per taste)
2 tbsp Lemon Juice
½ tsp Lemon Juice
Coriander Leaves (chopped)
½ Avocado (slices)
1 tbsp Sour Cream
Taco Seasoning
Salt (as per taste)
Pepper (as per taste)
Learn how to make at home with our Chef Bhumika
Ingredients:
¼ cup Red Quinoa (soaked)
¾ cup Water
Salt (as per taste)
Black Pepper (as per taste)
1-2 tsp Oil
1 Garlic (chopped)
½ Green Chili (sliced)
1½ Onion (sliced)
1 Pinch Salt
½ Red Capsicum (chopped)
Coriander Leaves (chopped)
Taco Seasoning (as per taste)
½ cup Red Kidney Beans (cooked)
1 Garlic(chopped)
½ Green Chili (sliced)
½ Tomato (chopped)
½ cup Frozen Corn
Hand full of Coriander Leaves (chopped)
Taco Seasoning (as per taste)
Salt (as per taste)
2 tbsp Lemon Juice
½ tsp Lemon Juice
Coriander Leaves (chopped)
½ Avocado (slices)
1 tbsp Sour Cream
Taco Seasoning
Salt (as per taste)
Pepper (as per taste)
Category
🛠️
LifestyleTranscript
00:00 Eating healthy doesn't mean that you have to compromise on taste.
00:03 Today I have brought to you a recipe which is healthy as well as tasty.
00:07 We are going to make a burrito bowl.
00:09 Let's see how to make it.
00:10 So we are going to start by making the base of our burrito bowl.
00:14 Today I am going to make it with red quinoa.
00:16 You can also use any other grain of your choice.
00:20 But I find this to be fully packed with protein and it also has a lot of minerals and vitamins.
00:25 So I am switching it up.
00:26 And it's also tasty.
00:27 So there's that.
00:28 So I am just going to add this to my pot.
00:32 This is 1/4th cup of soaked quinoa.
00:35 I have soaked it for around 30 minutes.
00:37 So the ratio of quinoa to water is 1 is to 3.
00:40 So if you have 1/4th cup of quinoa here, you are going to add in 3/4th cup of water.
00:47 Make sure to wash the quinoa very well to remove all that bitter taste from it.
00:52 Now I am going to switch on the flame on medium.
00:55 I am going to season this with a bit of salt and a little bit of pepper.
00:59 This should take around 15 minutes to fluff up completely and be cooked.
01:03 So we are going to switch the quinoa over to the other gas to cook our veggies.
01:07 We are going to saute our veggies in a bit of oil, around 1 to 2 teaspoons.
01:13 One clove of garlic which is finely chopped.
01:16 Half a green chilli which is sliced.
01:18 Next I am adding in 1 and a half sliced onion along with a pinch of salt to make sure that
01:24 it softens instead of catching any colour.
01:33 And to add a pop of colour, I am using red capsicum.
01:37 You can use yellow or green if you like.
01:40 And cook it for about 30 to 40 seconds.
01:45 I am adding a few chopped coriander leaves and a bit of taco seasoning.
01:50 This is as per taste.
01:51 It is very easily available in the market.
01:54 It's a nice seasoning mix which is very Mexican style so goes very well with the burrito.
02:03 And our cooked veggies are ready to go.
02:07 I have some cooked rajma over here.
02:10 I soaked it overnight and I cooked it in the pressure cooker for around 6 to 7 whistles.
02:15 Now it has a bite to it but it's cooked through completely.
02:18 So I am going to remove it in a bowl.
02:21 I am trying not to take any of the water out.
02:25 So as you can see the rajma is properly cooked but it is also holding its shape.
02:30 Now we are going to make a salsa with our cooked rajma.
02:33 Add some garlic to this.
02:35 Half a green chilli which is sliced.
02:38 You can change the quantity as per your liking.
02:41 Next I am adding in tomatoes followed by some frozen corn.
02:45 So because our rajma or kidney beans are still warm, the frozen corn is going to thaw in
02:52 our bowl itself.
02:53 A handful of coriander followed by some taco seasoning.
02:58 Season this with a bit of salt, freshly ground black pepper, 2 tbsp of lemon juice.
03:05 This is going to brighten everything up very well.
03:12 Let's toss it up.
03:14 Our colourful salsa is now ready.
03:16 Let's set this aside.
03:17 You will know that the quinoa is cooked when it pops open and you can see the inside bit
03:23 of it.
03:24 I am going to take it out in my bowl.
03:26 I am going to season the quinoa with some lemon.
03:30 Next I am adding in some chopped coriander.
03:34 On this bed of flavoured quinoa, we are going to add in our other components.
03:37 First I am adding in our sautéed vegetables.
03:40 I am going to add in the salsa, few slices of cut avocado.
03:44 In the centre I am going to add in a bit of sour cream.
03:47 I am going to season it with a bit of taco seasoning and I am going to season the avocado
03:52 with some salt and pepper.
03:57 Our burrito bowl is ready to serve.
03:59 I have tried to make it as colourful as possible so that I feel like eating more of it.
04:03 So you can actually make this your own by using vegetables that are beneficial to you
04:08 as a person.
04:09 So definitely try this recipe out and let me know how it turns out.
04:13 This is Chef Vomaka taking your leave from Rajshri Food.
04:16 (upbeat music)