Mexican Vegetarian Burrito Bowl#Improv

Mexican Burritos bowls are mainly made with rice, beans, different types of sauces/dips, sour cream and lettuce. Although a burrito bowl sounds elaborate, but it's not so time consuming. 

My hubby loved this burrito bowl very much it was just restaurant style, finger licking. It's packed with flavors and an explosion of taste in the mouth as soon as to spoon in, a tangy, a bit of sour, spicy, juicy, cheesy and super tasty, delicious burrito bowl.

The Guacamole is a twist of taste, a tex mex cuisine, Indo Mexican. I have used a typical Indian spice with avocado and it takes this to a different level. I would say spicy and finger licking Guacamole. 

So let's start with our delicious  meal Mexican Vegetarian Burrito Bowl...

Serves 3 - 4
Ingredients

For Lemony Minty Rice
2 Cups Rice - washed and boiled
1/4 Cup Packed Mint leaves - torn into pieces
1 Tablespoon Lemon juice
Salt to taste

For Guacamole - Indo Mexican Style 

Makes One Cup 
2 Hass Avocados
1 Small White Onion - chopped
2 Green chillies - chopped
1 Teaspoon Grated Ginger
2 Big Cloves Garlic - grated
1/4 Cup Packed Fresh Green Coriander leaves - chopped
1- 2 Tablespoons Extra Virgin Olive Oil
A Juice of One Small Lemon
1/4 Teaspoon Black pepper powder
1/4 Teaspoon Sea Salt or to taste

Roasted Tomato Salsa Sauce - Vegan & Gluten Free

Onion And Bell Pepper Mix

1/2 Cup Chopped Onions
1/2 Cup Green Bell pepper or  Coloured Bell peppers
1/2 Teaspoon Black pepper powder
1/4 Teaspoon Salt or to taste
1 Tablespoon Olive Oil 

Other Ingredients 

1 Cup Boiled Red Kidney Beans

1 Cup Boiled Black Eyed Peas

1/2 Cup Boiled Corn Kernels
1/2 Cup Chopped Romaine Lettuce Leaves
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese

Method 

Wash and soak 1/2 cup each of dried red kidney beans and black eyed beans separately for 4 hours. 

Then pressure cook the red kidney beans with 1/2 teaspoon of salt and 2 cups of water for one whistle on high flame then reduce to flame to low and keep it for 10 minutes. The red kidney bean are boiled to perfection. When the cooker cools down drain the liquid since we require only the red kidney beans. Keep this aside in a bowl.

In the same cooker place the black eyed peas and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker, drain the liquid since we require only the black eyed peas. Keep this aside in a bowl. This too is ready.

In the same cooker place the corn and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker and remove the corn. Take out the corn kernels and and keep it aside. This too is ready.

For Lemony Minty Rice

Wash and soak the rice then boil it till done. Drain all the excess water / starch. Add the torn mint leaves and lemon juice in it and give it a good mix. Keep this covered. 

Let's prepare Guacamole  - Indo Mexican Style 

In a blender jar take all the given ingredients with a tablespoon of extra virgin olive oil and blend it to a smooth paste. Remove this in a serving bowl and drizzle the remaining tablespoon of extra virgin olive oil  on it so that it doesn't change the color - it remains green. Guacamole is ready.

For the Onion Bell Pepper Mix

Heat oil in a pan and saute chopped onions and bell pepper until soft. Add black pepper and salt to taste in it and turn the flame off. So here you have your fried Onion and bell pepper mix ready.

Keep two bowls ready. Since we are two I made two bowls only for lunch, the remaining we will have it for dinner.
Now all our ingredients are ready. Let's arrange these on the table.
For our Burrito bowl
1 Cup Boiled Red Kidney Beans
1 Cup Boiled Black Eyed Peas
1/2 Cup Boiled Corn Kernels
1/2 Cup Chopped Lettuce Leaves
1/2 Cup Chopped Onions
1 Cup Sour Cream,
1 Cup Shredded Cheddar Cheese
Guacamole  - Indo Mexican Style 
Roasted Tomato Salsa Sauce
Lemony Minty Rice
Onion And Bell Pepper Mix 

In a serving bowl, spread the rice ( according to your requirement) 

Top it with boiled black eyed beans & red kidney beans

Now the Onion and Pepper mixture

Shredded cheddar cheese and

3 Tablespoons  Roasted Tomato Salsa Sauce

3  Tablespoons Guacamole  - Indo Mexican Style 

3 Tablespoons  Sour Cream

Shredded Romaine lettuce 

Boiled Corn kernels

Garnish this layer with some more shredded cheese

And here we are ready our Burrito bowl, just dig your spoon into the bowl and enjoy this satiating  meal burrito bowl, full of flavors and nutrients.

Lables : Mexican, Burrito Bowl, One Dish Meal, Main course, Guacamole, Roasted Tomato Salsa Sauce, Lemony Minty Rice, Sour Cream, Sweet Corn, Red Kidney Beans, Black Eyed Peas, Vegetarian, Improv  Cooking Challenge 

March Improv Cooking Challenge

Beans and Rice
• • Chicken Burrito Bowls by Cookaholic Wife
  • Southern Style Red Beans and Brown Rice by Pandemonium Noshery
  • Taco Rice by Making Miracles
  • Southwest Chicken and Rice Soup by Palatable Pastime
  • Rajma Chawal (Indian Style Bean Curry with Steamed Rice) by Sizzling Tastebuds
  • Greek Cauliflower Rice and Chickpeas by Kate’s Recipe Box
  • Menestra de Porotos by A Day in the Life on the Farm
  • Mexican Vegetarian Burrito Bowl by Sneha's Recipe

No Oil Or Butter Fijian Coconut Bread#Eattheworld

This was really easy, one bowl bread, which turned out so  moist and flavorful.  What really  surprised me that this recipe had no oil or butter in it.  Although I was tempted to add a tablespoon or two of oil, but refrained from doing so since I wanted to taste and see how this turns out.  Halved the recipe and tweaked it a little. 

 This recipe  is a keeper, if you love coconut.  I loved it.

Recipe Source Travel by Stove

Measurement is a 200Ml Cup
Ingredients

1 ½ Cups All Purpose Flour
½ Cup Caster Sugar
½ Tablespoon Baking powder
2  Eggs
½ Teaspoon Vanilla Essence
1 Cup Coconut Milk
½ Cup Grated Fresh Coconut
Method

Preheat the oven to 180°C. Grease and flour a loaf pan.

Let's first toast the grated coconut in a dry pan until light golden.

Sieve the flour together with the baking powder, salt and sugar. Mix in the toasted coconut.

In a separate bowl, beat the eggs, coconut milk, essence  with a hand whisk,  until just frothy.  

Add in the dry ingredients and mix till well combined. 

This is a thick batter, so do not get tempted to add more liquid. 

 Pour into a greased and floured loaf pan and bake for 45 to 50 minutes ( it took exactly 48 minutes in my oven)

or until the top is golden and a toothpick inserted in the center comes out clean.

Perfectly baked.

It's a dense bread, but taste good, especially when warm.

This will keep  good in the refrigerator for a week, just cling wrap it.  Whenever needed slice, toast and enjoy.  

My husband does not like coconut, had a slice when it was just baked. 

So the rest of the I, enjoyed it, one day I even had it with Lotus spread and it tasted great. 

This bread is filling for breakfast, have two thick toasted slices and you're full.

Labels: Coconut, Fiji, Bread, No Oil Or Butter, Baked, Eat the World, Breakfast, Healthy, Preservatives free, Coconut Milk, Breads
Join us as we Eat the World!!!


Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Fiji.

Check out all the wonderful Fijian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Palatable Pastime: Pawpaw Curry with Lolo
Making Miracles: Lolo Buns
Culinary Adventures with Camilla: Fijian Food for a Crowd: Curry, Pulao, and Cassava Cake
Dinner By Dennis: Palusami
Sneha’s Recipe: No Oil Or Butter Fijian Coconut Bread
CulturEatz: Kokoda, a Fijian Coconut Milk Ceviche
Pandemonium Noshery: Fijian Banana Cake with Dates and Coconut
Amy’s Cooking Adventures: Fijian Creamy Lentil Soup (Dhal)
Kitchen Frau: Spiced Sweet Potato and Banana Salad

Lavash#BreadBakers

Lavash is a thin flatbread or Crisp Whole Wheat Crackers,
from the Middle East, specifically from Armenia. These can be made as soft flat breads and use to make wraps and rolls.

I made the crisp version, Lavash crackers and served them with  Ajvar sauce and these can be  stored for days. Enjoy them as an appetizer with a dipping sauce or just nibble with a cuppa.

Serves 4 to 5
Ingredients
1½ Cup Whole Wheat Flour
1 Teaspoon + 1 Teaspoon Black & White Sesame seeds
¾ Teaspoon Salt
¼ Cup Olive Oil
½ Cup water
1 Tablespoon Oregano 
Method
Pre-heat the oven at 180°C. Grease and line a baking tray. Toast the sesame seeds lightly. Keep aside.

Add salt, olive oil and sesame seeds to the flour and 

rub with your fingers to mix well.

Add the water slowly and make a soft pliable dough.

Divide into four.

Roll out really thin, almost see through thin, on a greased silicon mat.

Or on a greased baking paper.

Cut out a circle using a round plate

A perfect circle

Sprinkle a little of black and white sesame seeds

Roll it with rolling pin

so that the sesame seeds and pressed well

then cut into triangles.

Transfer to the greased tray and brush the top with oil.

Bake till golden and crisp about 15-18 minutes. Cool them on a wire rack. 

Then store in an airtight container.

 Served this with Vegan Ajvar Sauce
My Notes 

Can use half whole wheat and half all purpose flour

Labels: Appetizer, Armenia, Bread, Bread Bakers, Crackers, Healthy, Middle Eastern, Sesame seeds, Starters, Whole Wheat Flour, Biscuits & Cookies , Vegan   

This month the Bread Bakers we are making Crackers and  the Host is Sneha  -

Baked Nacho Chips from Anybody Can Bake
Cheesy Crunchy Mini Crackers from Culinary Adventures with Camilla
Homemade Senbei Rice Crackers from Food Lust People Love
Lavash from Sneha's Recipe
Olive Oil Crackers from A Messy Kitchen
Rosemary Crackers from Passion Kneaded
Sourdough Cheddar Cheese and Rosemary Crackers from Zesty South Indian Kitchen
Sprouted Wheat Crackers with Sea Salt from Karen's Kitchen Stories
Wholegrain Sesame and Flaxseed Crackers from Ambrosia
Wholemeal and Oats Carrot Crackers from Cook with Renu

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.