Mexican Veggie Bowl

Mexican Veggie Bowl

This dish is inspired from the popular Veggie bowl served at Chipotle. I tried to recreate this dish at home. I played around with the ingredients a bit, to adapt it to my family's preference. I used the store bought Salsa, and skipped the sour cream and cheese.

This dish is a yummy medley of 

1. Cilantro Lime rice 

2. Pinto beans/Black beans or a combination of both

3. Guacamole 

4.Sauteed veggies, 

5.Salsa

6.Sour cream and shredded cheese. 

Let's proceed to see how we get these individual ingredients ready for the final act

The magical rice used here is Cilantro-lime rice.

Ingredients for the Cilantro Lime Rice

Basmati rice- 1 cup

Sea salt- a pinch

Olive oil- 1 tbsp

Cilantro leaves- a small bunch finely chopped

Lime juice-1.5 tbsps

Lemon juice-1 tbsp

Preparation of the rice

Cook the Basmati rice with a pinch of sea salt and 1 tbsp of olive oil. Once cooked, spread it out on a wide plate. Fluff it with a fork. After it cools down a bit, add finely chopped cilantro, lime juice and lemon juice. 

Cilantro Lime rice

Beans

I used Pinto Beans in this  recipe. Alternatively, you may use black beans, or a combination of the two beans.

Preparation of the Beans

Soak the beans for at least 5-6 hours. A longer soaking time helps in removing the anti nutrients like phytates. It also helps in faster cooking, and enhances the digestibility of the beans.

Pressure cook the beans until soft. Depending on the variety of the bean, this will take time to cook. Once cooked, slightly mash the beans. Add salt.

Pinto beans

Guacamole

Ingredients for Guacamole

Avocado- 2 medium sized (scoop out the flesh, discarding the pit)

Onions-1/2 cup (finely chopped)

Jalapeno peppers- 1 (finely chopped)

Cilantro  leaves- a handful

Lime juice- 2 tsps

Lemon juice- 1 tsp

Preparation of Guacamole

In a deep bowl, scoop out the flesh of the avocado. Mash it well with a masher, to avoid lumps. Add the chopped onions and jalapeno peppers. Mix well. Add the cilantro leaves, lime juice and lemon juice. Combine well.

Guacamole

Sauteed veggies

Ingredients

Onions- 1/2 cup (finely chopped)

Green bell peppers-1/2 cup (finely chopped)

Zucchini squash- 1/4 cup (finely chopped)

Oregano powder- 1 tsp

Chilli powder- 1 tsp

Salt- to taste

Olive oil- 2 tsps

Preparation of the veggies

In a kadai, heat olive oil. Add the chopped onions and salt. Saute until the onions turn translucent. Add the chopped bell pepper, squash, oregano powder and chilli powder. Saute until the veggies turn soft. Stir well so that the veggies get infused with the flavor of the spices. Once the veggies are tender, turn off the stove.

Sauteed veggies-onions, bell peppers and zucchini squash

Final Act- Preparing the Mexican Veggie Bowl

In a serving bowl, add portions of the rice, beans, guacamole and sauteed veggies. Top it off with salsa, sour cream/cheese (if using)

Dig into this delectable Mexican delight. Slurp!!!