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)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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
You might also like · Mexican
Bean Spinach And Corn Quesadilla Recipe
⏱️ 50 min
Chicken Tikka Taco Recipe Topped With Cheesy Garlic Mayo
⏱️ 20 min
Chilli Chicken Cheese Quesadilla Recipe
⏱️ 40 min
Indian Style Fajitas Recipe
⏱️ 30 min
Mexican Style Pumpkin and Spinach Quesadillas Recipe
⏱️ 35 min
Mexican Style Vegetable Fajita Recipe
⏱️ 30 min