Burrito Bowl | बरीटो बाउल | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This Burrito Bowl has all you need to complete a satisfying lunch. And the best part is that you can customize it with just your favourite ingredients.

BURRITO BOWL

Ingredients

Guacamole
1 avocado
½ tsp lemon juice
1 small onion, finely chopped
1 small tomato, finely chopped
2 green chillies, finely chopped
1 tbsp chopped fresh coriander leaves
Salt to taste
Rice
2 cups boiled basmati rice
1½ tbsps oil
1 small onion, finely chopped
1 small yellow capsicum, finely chopped
1 small red capsicum, finely chopped
1 small green capsicum, finely chopped
¼ cup boiled sweet corn kernels
1 cup boiled kidney beans (rajma)
Salt to taste
Crushed black peppercorns to taste
1 tsp dried red chilli flakes
2-3 fresh thyme sprigs
1½ tbsps tomato ketchup
1 tbsp chopped fresh coriander leaves
To serve
A few fresh ice berg lettuce leaves as required
English cucumber slices to serve
Salsa to serve
Sour cream to serve
Siracha mayo to drizzle
Fresh coriander sprig for garnish
Toasted tortilla triangles to serve

Method

1. For the guacamole, cut the avocado in half, scoop out ½ of the avocado into a bowl. Reserve the rest. Add lemon juice in the same bowl and mash using a fork.
2. Add onion, tomato, green chillies and chopped coriander and salt. Mix well and set aside.
3. For the rice, heat oil in a non-stick wok. Add garlic and sauté well. Add onion and sauté till translucent.
4. Add yellow capsicum, red capsicum and green capsicum and mix well. Cook for 1 minute.
5. Add sweet corn and kidney beans and toss well. Add salt and mix.
6. Add rice, crushed black peppercorns and dried red chilli flakes and mix well. Separate the leaves of thyme sprigs and add into the pan and mix well.
7. Add tomato ketchup and mix till well combined. Add chopped coriander and mix, take the pan off the heat.
8. For the assembly, add a few ice berg lettuce leaves in a bowl, add a portion of the prepared rice on top. Add salsa, prepared guacamole and garnish with sliced cucumbers and slice the remaining avocado and place it on top.
9. Add sour cream and drizzle siracha mayo and garnish with coriander sprig and serve immediately with toasted tortilla triangles.

Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#sanjeevkapoor #BurritoBowl

Cuisine - Mexican

Course - Special Rice

Dish - Special Rice