Naked Burrito Bowl Recipe
A vegetarian Mexican recipe with garlic - minced, onion - thinly sliced, green zucchini - thinly sliced. Ready in 54 min, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
24 steps- 1
To begin with Naked Burrito Bowl, firstly we will first prepare the roasted vegetables
vegetable stock(2 cups)avocado - pitted and mashed with a fork(1) - 2
To make the roasted vegetables Add olive oil in a wide pan on medium flame, once hot add the garlic and cook for 30 seconds
garlic - minced(1 tablespoon)extra virgin olive oil - for cookingvegetable stock(2 cups)garlic - minced(1 tablespoon)extra virgin olive oil - for cooking - 3
Add the carrots and let it cook for a minute on high flame while continuously stirring
carrot (gajjar) - thinly sliced(1) - 4
Now add the remaining vegetables - onion, zucchini, carrot, green pepper, red pepper, mushrooms and cook on a high flame while gently mixing
onion - thinly sliced(1)green zucchini - thinly sliced(1)carrot (gajjar) - thinly sliced(1)green bell pepper (capsicum) - thinly sliced(1/2)red bell pepper (capsicum) - thinly sliced(1/2)button mushrooms - thinly sliced(1/4 cup)vegetable stock(2 cups)onion - finely chopped(1/2)black pepper powder(1 teaspoon)onion - finely chopped(1)black pepper powder(1/2 teaspoon) - 5
Cook until just done and it must retain its crunchiness
- 6
Season with salt and set aside
salt - to tastesalt - to tasteavocado - pitted and mashed with a fork(1)salt - to tastesalt - to taste - 7
To make the Lemon Coriander Rice
brown rice - washed and soaked(1 cup)coriander (dhania) leaves - few sprigs finely choppedlemon - juiced(1)lemon zest(1/4 teaspoon)coriander (dhania) leaves - few sprigs choppedlemon - juiced(1)lemon - juiced(1)lemon juice(1 teaspoon) - 8
Heat a wide pan with oil on medium flame, add in the onion and garlic cook until they turn soft
garlic - minced(1 tablespoon)onion - thinly sliced(1)garlic - minced(1 tablespoon)onion - finely chopped(1/2)onion - finely chopped(1)avocado - pitted and mashed with a fork(1) - 9
This will take about a minute or so
- 10
Now Stir in the drained brown rice, lemon zest and coriander and gently mix
brown rice - washed and soaked(1 cup)coriander (dhania) leaves - few sprigs finely choppedlemon - juiced(1)lemon zest(1/4 teaspoon)coriander (dhania) leaves - few sprigs choppedlemon - juiced(1)lemon - juiced(1)lemon juice(1 teaspoon) - 11
To this add the vegetable stock and bring it to a boil
vegetable stock(2 cups) - 12
Now add the lemon juice, cover and cook on simmer for 15-20 minutes or until the liquid has completely evaporated and the rice is well cooked
brown rice - washed and soaked(1 cup)lemon - juiced(1)lemon zest(1/4 teaspoon)lemon - juiced(1)lemon - juiced(1)lemon juice(1 teaspoon) - 13
Let it sit for 10 mins and then gently fluff the rice with a fork
brown rice - washed and soaked(1 cup)avocado - pitted and mashed with a fork(1) - 14
Set it aside
- 15
To make Salsa FrescaCombine tomatoes, onion, jalapeños and coriander in a bowl
onion - thinly sliced(1)coriander (dhania) leaves - few sprigs finely choppedonion - finely chopped(1/2)tomatoes - seeded and finely diced(3)onion - finely chopped(1)coriander (dhania) leaves - few sprigs chopped - 16
Season with salt, pepper, cumin and lemon juice
green bell pepper (capsicum) - thinly sliced(1/2)red bell pepper (capsicum) - thinly sliced(1/2)salt - to tastelemon - juiced(1)lemon zest(1/4 teaspoon)black pepper powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)lemon - juiced(1)black pepper powder(1/2 teaspoon)salt - to tasteavocado - pitted and mashed with a fork(1)lemon - juiced(1)salt - to tastelemon juice(1 teaspoon)salt - to taste - 17
Mix well and refrigerate until needed
corn chips - as neededtabasco original - hot sauce - as needed - 18
To make a simple and quick guacamoleIn a mixing bowl, combine mashed avocados, salt and lemon juice
salt - to tastelemon - juiced(1)lemon zest(1/4 teaspoon)lemon - juiced(1)salt - to tasteavocado - pitted and mashed with a fork(1)lemon - juiced(1)salt - to tastelemon juice(1 teaspoon)salt - to taste - 19
Mix everything well, cover and refrigerate until needed
corn chips - as neededtabasco original - hot sauce - as needed - 20
To make Vegan Sour Cream, place the cashew nuts, apple cider vinegar, lemon juice, salt and water in a mixer jar of your blender and blend till smooth
salt - to tastelemon - juiced(1)lemon zest(1/4 teaspoon)lemon - juiced(1)salt - to tastelemon - juiced(1)salt - to tastecashew nuts - soaked for 1 hour minimum(1/4 cup)apple cider vinegar(1 teaspoon)lemon juice(1 teaspoon)salt - to tastewater(1 tablespoon) - 21
Refrigerate until needed
corn chips - as neededtabasco original - hot sauce - as needed - 22
Next to make the Naked Burrito Bowl, take a wide serving bowl and place the lemon coriander rice in the centre and arrange the roasted vegetables, salsa, sour cream and guacamole around it
brown rice - washed and soaked(1 cup)vegetable stock(2 cups)coriander (dhania) leaves - few sprigs finely choppedlemon - juiced(1)lemon zest(1/4 teaspoon)coriander (dhania) leaves - few sprigs choppedlemon - juiced(1)lemon - juiced(1)lemon juice(1 teaspoon) - 23
Serve lemon wedges on the side
lemon - juiced(1)lemon zest(1/4 teaspoon)lemon - juiced(1)lemon - juiced(1)lemon juice(1 teaspoon) - 24
Serve Naked Burrito Bowl as is for a healthy lunch or dinner, followed by a dessert of Spiced Apple Crumble Recipe with Greek Yogurt
avocado - pitted and mashed with a fork(1)apple cider vinegar(1 teaspoon)
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Naked Burrito Bowl Recipe
A vegetarian Mexican recipe with garlic - minced, onion - thinly sliced, green zucchini - thinly sliced. Ready in 54 min, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
24 steps- 1
To begin with Naked Burrito Bowl, firstly we will first prepare the roasted vegetables
vegetable stock(2 cups)avocado - pitted and mashed with a fork(1) - 2
To make the roasted vegetables Add olive oil in a wide pan on medium flame, once hot add the garlic and cook for 30 seconds
garlic - minced(1 tablespoon)extra virgin olive oil - for cookingvegetable stock(2 cups)garlic - minced(1 tablespoon)extra virgin olive oil - for cooking - 3
Add the carrots and let it cook for a minute on high flame while continuously stirring
carrot (gajjar) - thinly sliced(1) - 4
Now add the remaining vegetables - onion, zucchini, carrot, green pepper, red pepper, mushrooms and cook on a high flame while gently mixing
onion - thinly sliced(1)green zucchini - thinly sliced(1)carrot (gajjar) - thinly sliced(1)green bell pepper (capsicum) - thinly sliced(1/2)red bell pepper (capsicum) - thinly sliced(1/2)button mushrooms - thinly sliced(1/4 cup)vegetable stock(2 cups)onion - finely chopped(1/2)black pepper powder(1 teaspoon)onion - finely chopped(1)black pepper powder(1/2 teaspoon) - 5
Cook until just done and it must retain its crunchiness
- 6
Season with salt and set aside
salt - to tastesalt - to tasteavocado - pitted and mashed with a fork(1)salt - to tastesalt - to taste - 7
To make the Lemon Coriander Rice
brown rice - washed and soaked(1 cup)coriander (dhania) leaves - few sprigs finely choppedlemon - juiced(1)lemon zest(1/4 teaspoon)coriander (dhania) leaves - few sprigs choppedlemon - juiced(1)lemon - juiced(1)lemon juice(1 teaspoon) - 8
Heat a wide pan with oil on medium flame, add in the onion and garlic cook until they turn soft
garlic - minced(1 tablespoon)onion - thinly sliced(1)garlic - minced(1 tablespoon)onion - finely chopped(1/2)onion - finely chopped(1)avocado - pitted and mashed with a fork(1) - 9
This will take about a minute or so
- 10
Now Stir in the drained brown rice, lemon zest and coriander and gently mix
brown rice - washed and soaked(1 cup)coriander (dhania) leaves - few sprigs finely choppedlemon - juiced(1)lemon zest(1/4 teaspoon)coriander (dhania) leaves - few sprigs choppedlemon - juiced(1)lemon - juiced(1)lemon juice(1 teaspoon) - 11
To this add the vegetable stock and bring it to a boil
vegetable stock(2 cups) - 12
Now add the lemon juice, cover and cook on simmer for 15-20 minutes or until the liquid has completely evaporated and the rice is well cooked
brown rice - washed and soaked(1 cup)lemon - juiced(1)lemon zest(1/4 teaspoon)lemon - juiced(1)lemon - juiced(1)lemon juice(1 teaspoon) - 13
Let it sit for 10 mins and then gently fluff the rice with a fork
brown rice - washed and soaked(1 cup)avocado - pitted and mashed with a fork(1) - 14
Set it aside
- 15
To make Salsa FrescaCombine tomatoes, onion, jalapeños and coriander in a bowl
onion - thinly sliced(1)coriander (dhania) leaves - few sprigs finely choppedonion - finely chopped(1/2)tomatoes - seeded and finely diced(3)onion - finely chopped(1)coriander (dhania) leaves - few sprigs chopped - 16
Season with salt, pepper, cumin and lemon juice
green bell pepper (capsicum) - thinly sliced(1/2)red bell pepper (capsicum) - thinly sliced(1/2)salt - to tastelemon - juiced(1)lemon zest(1/4 teaspoon)black pepper powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)lemon - juiced(1)black pepper powder(1/2 teaspoon)salt - to tasteavocado - pitted and mashed with a fork(1)lemon - juiced(1)salt - to tastelemon juice(1 teaspoon)salt - to taste - 17
Mix well and refrigerate until needed
corn chips - as neededtabasco original - hot sauce - as needed - 18
To make a simple and quick guacamoleIn a mixing bowl, combine mashed avocados, salt and lemon juice
salt - to tastelemon - juiced(1)lemon zest(1/4 teaspoon)lemon - juiced(1)salt - to tasteavocado - pitted and mashed with a fork(1)lemon - juiced(1)salt - to tastelemon juice(1 teaspoon)salt - to taste - 19
Mix everything well, cover and refrigerate until needed
corn chips - as neededtabasco original - hot sauce - as needed - 20
To make Vegan Sour Cream, place the cashew nuts, apple cider vinegar, lemon juice, salt and water in a mixer jar of your blender and blend till smooth
salt - to tastelemon - juiced(1)lemon zest(1/4 teaspoon)lemon - juiced(1)salt - to tastelemon - juiced(1)salt - to tastecashew nuts - soaked for 1 hour minimum(1/4 cup)apple cider vinegar(1 teaspoon)lemon juice(1 teaspoon)salt - to tastewater(1 tablespoon) - 21
Refrigerate until needed
corn chips - as neededtabasco original - hot sauce - as needed - 22
Next to make the Naked Burrito Bowl, take a wide serving bowl and place the lemon coriander rice in the centre and arrange the roasted vegetables, salsa, sour cream and guacamole around it
brown rice - washed and soaked(1 cup)vegetable stock(2 cups)coriander (dhania) leaves - few sprigs finely choppedlemon - juiced(1)lemon zest(1/4 teaspoon)coriander (dhania) leaves - few sprigs choppedlemon - juiced(1)lemon - juiced(1)lemon juice(1 teaspoon) - 23
Serve lemon wedges on the side
lemon - juiced(1)lemon zest(1/4 teaspoon)lemon - juiced(1)lemon - juiced(1)lemon juice(1 teaspoon) - 24
Serve Naked Burrito Bowl as is for a healthy lunch or dinner, followed by a dessert of Spiced Apple Crumble Recipe with Greek Yogurt
avocado - pitted and mashed with a fork(1)apple cider vinegar(1 teaspoon)
Rate this recipe
