40 min · 1 serving · @Oh, Cheat Day !
Rajma Burrito Bowl
A colourful vegetarian burrito bowl of herbed rice, spiced kidney beans, charred corn, sautéed peppers, fresh salsa and tangy hung curd cream.
Nutrition per serving
- 585 kcal
- 17 g protein
- 91 g carbs
- 18 g fat
Ingredients
- 60 g rice (dry weight), cooked
- 1 tbsp olive oil, divided
- 25 g red and yellow bell pepper, sliced
- 20 g zucchini, sliced
- ¾ onion, divided
- ¼ tsp dried oregano
- 40 g corn
- 3 ½ tbsp chopped fresh coriander, divided
- ¼ tsp minced garlic
- 1 pinch chilli flakes
- 2 tsp lemon juice, divided
- ½ bay leaf
- 1 tomato, chopped, divided
- 1 ¼ tsp ketchup, divided
- 60 g cooked kidney beans
- 80 ml water
- ¾ tsp Kashmiri red chilli powder
- ¾ tsp ground cumin
- ¾ green chilli, finely chopped
- 1 pinch black pepper
- 40 g hung curd
- 1 pinch salt
Steps
- Sauté the peppers, zucchini and part of the onion in some of the oil with salt and oregano until lightly browned, then set aside.
- In the same pan, cook the corn with a little oil, salt, chilli powder and coriander until it slightly browns, then add a squeeze of lemon.
- Toss the cooked rice with garlic, coriander, chilli flakes, salt and a squeeze of lemon in the pan.
- For the rajma, fry the bay leaf and chopped onion in the remaining oil for 2 minutes, add half the tomato and cook until soft, then add the beans, ketchup, chilli powder, cumin and water and simmer for a few minutes, lightly mashing.
- Mix the remaining onion, tomato, green chilli, coriander, pepper, ketchup and lemon juice into a salsa, and stir the hung curd with a little lemon and salt.
- Fill a bowl with the rice, veggies, rajma, corn, salsa and curd cream.
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