Veg Burrito Bowl

Method

1. 1

   Mexican rice: cook 1.5 cups rice in 3 cups water with salt and 1 tbsp oil. Once done, toss with 1 tsp paprika, 1 tsp jeera powder, 2 tbsp tomato puree and coriander.

2. 2

   Beans: heat 1 tbsp oil, sauté chopped garlic and onion. Add 2 cups boiled rajma, ½ tsp paprika, ½ tsp cumin, salt and ¼ cup water; mash slightly and simmer 5 mins.

3. 3

   Salsa: chop 2 tomatoes, 1 onion and coriander; add lemon juice, salt and ½ tsp jeera powder.

4. 4

   Guacamole: mash 1 avocado with lemon, salt, chopped onion-tomato-coriander.

5. 5

   Sauté 2 cups corn-capsicum mix with salt, pepper and 1 tsp olive oil for 3 mins.

6. 6

   Assemble: rice in the base, then beans, sautéed veg, salsa, guac, sweet corn, grated cheese, jalapeños and a dollop of curd. Squeeze lemon on top.

Adapted from Dassana's Veg – Burrito Bowl