Burrito Bowl Recipe | How to Make Veg Mexican-style Burrito Bowl at Home | Chef Bhumika - video Dailymotion

RajshriFood

Burrito Bowl Recipe | Veg Burrito Bowl | Mexican Burrito Bowl | Original Mexican Burrito Bowl | Veg Mexican Burrito Bowl | Mexican Burrito |  Veg Mexican-style Burrito Bowl | Mexico Burrito Bowl | Texas Burrito Bowl | Tex Mex Burrito Bowl | Easy To make Burrito Bowl at home | Healthy Burrito Bowl | Snacks Recipe | Quick & Easy | Rajshri Food  Learn how to make at home with our Chef Bhumika  Ingredients:  ¼ cup Red Quinoa (soaked) ¾ cup Water  Salt (as per taste)  Black Pepper (as per taste) 1-2 tsp Oil 1 Garlic (chopped) ½ Green Chili  (sliced) 1½ Onion (sliced) 1 Pinch Salt ½ Red Capsicum (chopped)          Coriander Leaves (chopped)        Taco Seasoning (as per taste) ½ cup Red Kidney Beans (cooked) 1 Garlic(chopped)       ½ Green Chili  (sliced)     ½ Tomato (chopped)  ½ cup Frozen Corn         Hand full of Coriander Leaves (chopped)  Taco Seasoning (as per taste)  Salt (as per taste)   2 tbsp Lemon Juice ½ tsp Lemon Juice    Coriander Leaves (chopped) ½ Avocado (slices) 1 tbsp Sour Cream  Taco Seasoning         Salt (as per taste)      Pepper (as per taste)

Transcript

00:00 Eating healthy doesn't mean that you have to compromise on taste.

00:03 Today I have brought to you a recipe which is healthy as well as tasty.

00:07 We are going to make a burrito bowl.

00:09 Let's see how to make it.

00:10 So we are going to start by making the base of our burrito bowl.

00:14 Today I am going to make it with red quinoa.

00:16 You can also use any other grain of your choice.

00:20 But I find this to be fully packed with protein and it also has a lot of minerals and vitamins.

00:25 So I am switching it up.

00:26 And it's also tasty.

00:27 So there's that.

00:28 So I am just going to add this to my pot.

00:32 This is 1/4th cup of soaked quinoa.

00:35 I have soaked it for around 30 minutes.

00:37 So the ratio of quinoa to water is 1 is to 3.

00:40 So if you have 1/4th cup of quinoa here, you are going to add in 3/4th cup of water.

00:47 Make sure to wash the quinoa very well to remove all that bitter taste from it.

00:52 Now I am going to switch on the flame on medium.

00:55 I am going to season this with a bit of salt and a little bit of pepper.

00:59 This should take around 15 minutes to fluff up completely and be cooked.

01:03 So we are going to switch the quinoa over to the other gas to cook our veggies.

01:07 We are going to saute our veggies in a bit of oil, around 1 to 2 teaspoons.

01:13 One clove of garlic which is finely chopped.

01:16 Half a green chilli which is sliced.

01:18 Next I am adding in 1 and a half sliced onion along with a pinch of salt to make sure that

01:24 it softens instead of catching any colour.

01:33 And to add a pop of colour, I am using red capsicum.

01:37 You can use yellow or green if you like.

01:40 And cook it for about 30 to 40 seconds.

01:45 I am adding a few chopped coriander leaves and a bit of taco seasoning.

01:50 This is as per taste.

01:51 It is very easily available in the market.

01:54 It's a nice seasoning mix which is very Mexican style so goes very well with the burrito.

02:03 And our cooked veggies are ready to go.

02:07 I have some cooked rajma over here.

02:10 I soaked it overnight and I cooked it in the pressure cooker for around 6 to 7 whistles.

02:15 Now it has a bite to it but it's cooked through completely.

02:18 So I am going to remove it in a bowl.

02:21 I am trying not to take any of the water out.

02:25 So as you can see the rajma is properly cooked but it is also holding its shape.

02:30 Now we are going to make a salsa with our cooked rajma.

02:33 Add some garlic to this.

02:35 Half a green chilli which is sliced.

02:38 You can change the quantity as per your liking.

02:41 Next I am adding in tomatoes followed by some frozen corn.

02:45 So because our rajma or kidney beans are still warm, the frozen corn is going to thaw in

02:52 our bowl itself.

02:53 A handful of coriander followed by some taco seasoning.

02:58 Season this with a bit of salt, freshly ground black pepper, 2 tbsp of lemon juice.

03:05 This is going to brighten everything up very well.

03:12 Let's toss it up.

03:14 Our colourful salsa is now ready.

03:16 Let's set this aside.

03:17 You will know that the quinoa is cooked when it pops open and you can see the inside bit

03:23 of it.

03:24 I am going to take it out in my bowl.

03:26 I am going to season the quinoa with some lemon.

03:30 Next I am adding in some chopped coriander.

03:34 On this bed of flavoured quinoa, we are going to add in our other components.

03:37 First I am adding in our sautéed vegetables.

03:40 I am going to add in the salsa, few slices of cut avocado.

03:44 In the centre I am going to add in a bit of sour cream.

03:47 I am going to season it with a bit of taco seasoning and I am going to season the avocado

03:52 with some salt and pepper.

03:57 Our burrito bowl is ready to serve.

03:59 I have tried to make it as colourful as possible so that I feel like eating more of it.

04:03 So you can actually make this your own by using vegetables that are beneficial to you

04:08 as a person.

04:09 So definitely try this recipe out and let me know how it turns out.

04:13 This is Chef Vomaka taking your leave from Rajshri Food.

04:16 (upbeat music)

Burrito Bowl Recipe | How to Make Veg Mexican-style Burrito Bowl at Home | Chef Bhumika

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