I finally got down to making this burrito bowl. It’s super healthy and I felt full for the rest of the day. Plus you get your quota of proteins and vitamins. Really delicious! It’s also very satisfying to make your own bowl from scratch. It looks so colourful and appetising.
I often make this turmeric-coconut rice. I usually make a spicy curry to go with it. I used basmati rice as usual and added some fresh coriander at the end.
You might think that it takes a lot of time to make this dish. But it’s quite simple, with some planning and multi-tasking. I especially loved the flavour of the tofu. So, are you going to make this at home?
This burrito bowl consists of the following:
Turmeric-Coconut rice – A very flavourful rice with the goodness of turmeric.
Grilled Tofu – Pan fried and tossed in a combination of honey and sriracha – please refer to my earlier recipe Crispy Honey Sriracha paneer.
Black beans – Cooked beans with a touch of cumin and red chili powder.
Grilled peppers, jalapeno and fresh tomatoes.
Mint and coconut chutney – Mint leaves ground with some coconut and green chilies.
PREP: 50 minutes COOKTIME: 40-50 minutes
1/2 cup black beans, cooked and drained
1 tsp cumin powder
1/2 tsp red chili powder
1 red pepper
1 yellow pepper
4 tbsp jalapenos, chopped
2 fresh tomatoes, chopped
400 gms tofu, frozen and thawed
Salt to taste
Vegetable oil as required
For the turmeric rice:
11/2 cups basmati rice, washed and drained
3 cups water
11/2 tsp turmeric powder
2 large onions, sliced
2 sticks cinnamon
1 cup coconut, grated
1 cup fresh coriander, chopped finely
For the mint and coconut chutney
1 cup fresh mint leaves, chopped
1/2 cup coriander leaves, chopped
1 green chili
1 tbsp fresh ginger
1/4 cup coconut, grated
Soak the basmati rice for 15-20 minutes in the three cups of water.
Meanwhile, heat three tablespoons of oil in a wok and add the spices for the turmeric rice. When they smell fragrant, add the onions and cook until they become golden brown. Place the rice and water in a rice cooker and add the fried onions with salt and turmeric. When the rice is almost cooked, add the grated coconut and mix well. Add the chopped coriander and mix well. Set aside.
To prepare the black beans, add the cumin powder, chili powder and salt to the beans and mix well.
Cut the red and yellow peppers in half, remove the seeds and rub some oil on both sides and grill for about 20 minutes in a medium oven. Remove the skin and slice thinly.
Place all the ingredients of the mint chutney in a small blender with salt and blend into a fine paste with a little water.
To prepare the tofu, squeeze all the water out of the tofu. Please refer to my earlier recipe Crispy Honey Sriracha Paneer. I made it the same way, except that I didn’t slice the tofu before cooking. I fried the entire block in the pan and then sliced it as I found this much easier.
To assemble the bowl, place the turmeric rice about halfway up the bowl and arrange all the ingredients on top.