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I’ve definitely been on a bit of a kick with Indian spices lately. I’ve always loved the warmth and complexity they bring, but recently I’ve been especially excited about finding new ways to use them outside of traditional dishes (case in point: my Tandoori Tofu Quesadillas and Masala Black Bean Quinoa Burgers!)

I’ve been having a blast experimenting with blending those flavors into some of my go-to meals, which is exactly how this recipe was created.

An Indian-inspired burrito bowl might sound unexpected, but the combination actually works surprisingly well. It brings together a spicy cucumber salad packed with crunchy vegetables, a creamy cilantro mint chutney with just the right amount of heat, and masala-spiced kidney beans, all served over a fluffy bed of cilantro lime rice. Are you drooling yet?

This recipe does take a little longer in the kitchen, but it’s perfect for meal prep and, in my (completely unbiased) opinion, totally worth it once you taste it. Give it a try and let me know what you think!

Why you’ll love this recipe

Packed with bold Indian-inspired flavors and fresh herbs
Loaded with plant-based protein and fiber for a filling meal
Full of vibrant textures from crisp veggies, fluffy rice, and creamy cilantro chutney
Easy to meal prep for healthy lunches and quick weeknight dinners
Customizable with your favorite toppings or add-ins

What you’ll need

Basmati rice – Forms the fluffy, flavorful base of the bowls
Kidney beans – Provide plant-based protein and fiber
Garlic-ginger paste – Adds warm, aromatic depth to the spiced beans
Cilantro – Brings bright, fresh flavor to the recipe
Mint – Gives the chutney its cool, refreshing taste
Lime – Adds acidity to the rice, salad, and chutney
Cucumber – Provides bowls with a crisp texture
Tomatoes – Offer juiciness to the salad, plus a pop of color
Red onion – Used both fresh and quick-pickled for extra crunch and tangy flavor
Serrano pepper – Gives the salad and chutney a kick of heat
Greek yogurt – Makes the chutney creamy and tangy; use dairy-free yogurt to make it vegan
Spices – Bring bold Indian-inspired flavor to the bowls

Ingredient substitutions

Basmati rice – Jasmine rice or long-grain white rice can be used for a similar fluffy texture, though the flavor will be slightly different.
Kidney beans – Chickpeas or black beans can be substituted for a similar hearty, protein-rich base.
Greek yogurt – This is added to the chutney for extra creaminess, but coconut yogurt or another unsweetened dairy-free yogurt works well for a vegan version.
White vinegar – Apple cider vinegar or rice vinegar can be substituted in the quick-pickled onions for a slightly softer, more mellow tang.

Recipe tips

Rinse the rice well to remove excess starch and ensure the basmati cooks up light and fluffy.

Let the onions pickle early — the longer they sit, the more tangy and flavorful they become.

Taste and adjust as you go, since each component can be easily customized for salt, lime, or spice level.

How to make this recipe

Prepare the base components: Cook the cilantro lime rice, mix the spicy cucumber salad, and blend the cilantro mint chutney according to their individual recipes.
Quick-pickle the onions: Combine sliced red onion, vinegar, and salt, then let them sit in the fridge for at least 30 minutes to develop a tangy bite.
Cook the spiced kidney beans: Sauté onion in olive oil until soft, add garlic-ginger paste, then stir in beans and spices and cook until deeply flavored and warmed through.
Assemble the bowls: Layer cilantro lime rice, cucumber salad, spiced beans, pickled onions, and a drizzle of cilantro mint chutney.

FAQ

Absolutely! All components can be prepped in advance and stored separately, then assembled when ready to enjoy.

They are vegetarian, but you can easily make them vegan by using a dairy-free yogurt in the chutney.

They’re mildly spicy, but you can easily adjust the heat by adding more or less chili, serrano pepper, or chutney.

Yes! Chickpeas would be your best bet, but you can also experiment with other types of beans or lentils too.

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