Veg Burrito Bowl Recipe

Ingredients

• 200 g Paneer (cut into bite‑size cubes)
• 1 tsp Unsalted Butter (for frying paneer; can replace with olive oil or ghee)
• 2 tsp Olive Oil (1 tsp for paneer (optional) and 1 tsp for toasted salad)
• 1.5 tsp Chili Flakes (divided between paneer and salad)
• 1 tsp Oregano (or mixed herb blend)
• to taste Salt
• 150 g Kidney Beans (Rajma) (cooked and drained; can use canned beans)
• 1 small Onion (finely chopped)
• 3 cloves Garlic (2 cloves minced for beans, 1 clove grated for dip)
• 1 medium Tomato (finely chopped for bean sauté)
• 1 tsp Shajwan Chutney (adds smoky spice; can substitute with chipotle sauce)
• 60 ml Water (for simmering beans)
• 200 g Cooked White Rice (prefer short‑grain or sticky rice; can use brown rice)
• 15 g Cilantro (Coriander Leaves) (chopped; divided between rice and dip)
• 2 tbsp Lemon Juice (1 tbsp for rice, 1 tsp for cherry tomato salad)
• 0.5 Yellow Bell Pepper (thinly sliced for toasted salad)
• 0.5 Red Bell Pepper (thinly sliced for toasted salad)
• 60 g Corn Kernels (cooked; can use frozen or canned)
• 120 g Greek Yogurt (plain, full‑fat; can substitute with regular yogurt)
• 0.25 tsp Black Pepper Powder
• 1 Avocado (sliced; can replace with guacamole)
• 6 Cherry Tomatoes (halved; tossed with lemon, salt, chili)
• 30 g Tortilla Chips (optional for crunch; can use nachos or plain chips)
• 1 Lemon Wedge (for garnish)

Instructions

1. Prepare Paneer

   Cut 200 g paneer into bite‑size cubes. Set aside.

   Time: PT5M

2. Fry Paneer

   Heat a frying pan over medium flame, add 1 tsp butter (or olive oil). Once melted, add paneer cubes, 1 tsp chili flakes, 1 tsp oregano and a pinch of salt. Sauté for about 1 minute until the cubes turn light golden, then remove and set aside.

   Time: PT2M

   Temperature: Medium flame

3. Prep Bean Mixture

   Finely chop 1 small onion, 2 cloves garlic, and 1 medium tomato. In a clean pan, heat 1 tsp oil, add the onion and sauté 2 minutes until translucent. Add garlic and tomato, cook another minute.

   Time: PT5M

   Temperature: Medium flame

4. Cook Beans

   Add the cooked kidney beans, a pinch of salt, 1 tsp shajwan chutney and 60 ml water. Mix well, bring to a gentle boil, then reduce heat to low and simmer for 5 minutes.

   Time: PT5M

   Temperature: Low flame

5. Mash Part of the Beans

   Using a potato masher, gently crush about half of the beans in the pan, leaving some whole for texture. Stir and continue cooking for 2 minutes.

   Time: PT2M

   Temperature: Low flame

6. Reduce Liquid

   Increase heat to high and cook until most of the water evaporates and the bean mixture looks dry, about 2 minutes. Turn off the heat and set the bean mixture aside.

   Time: PT2M

   Temperature: High flame

7. Prepare Cilantro‑Lime Rice

   In another pan, melt 1 tsp butter, add 200 g pre‑cooked rice, a pinch of salt and a generous handful of chopped cilantro. Toss for 8‑10 seconds, then turn off the heat. Stir in 1 tbsp lemon juice.

   Time: PT3M

   Temperature: Medium flame

8. Make Toasted Veg Salad

   Heat 1 tsp olive oil in a pan, add sliced onion, yellow and red bell peppers, and 60 g corn. Sprinkle with oregano, 0.5 tsp chili flakes and salt. Sauté for 3 minutes until vegetables are just tender but still crisp. Remove and set aside.

   Time: PT3M

   Temperature: Medium flame

9. Prepare Yogurt Dip

   In a mixing bowl combine 120 g Greek yogurt, 1 clove grated garlic, 0.25 tsp black pepper, a pinch of salt and 1 tbsp chopped cilantro (or mint). Stir until smooth.

   Time: PT2M

10. Slice Avocado

    Halve, pit and slice the avocado. Set aside.

    Time: PT2M

11. Make Cherry Tomato Salsa

    Halve 6 cherry tomatoes, toss with a pinch of salt, 1 tsp lemon juice and a pinch of chili powder. Set aside.

    Time: PT2M

12. Assemble the Burrito Bowl

    In a serving bowl, press the cilantro‑lime rice into the center to form a base. Arrange fried paneer cubes, toasted veg salad, bean mixture, avocado slices, cherry tomato salsa, and a dollop of yogurt dip around the rice. Sprinkle tortilla chips on top for crunch and garnish with a lemon wedge.

    Time: PT5M

Nutrition Facts

Calories

830

Protein

52 g

Carbohydrates

104 g

Fat

73 g

Fiber

21 g