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Indian-Inspired Burrito Bowls

These Indian-inspired burrito bowls combine bold spices, fresh herbs, and vibrant flavors into a satisfying vegetarian meal.
Course Main Course
Cuisine Indian, Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 500kcal

Ingredients

Quick-Pickled Red Onions

  • 1/2 cup red onions thinly sliced
  • 1 cup white vinegar
  • 1/2 tsp salt

Spiced Kidney Beans

  • 1/2 cup red onions chopped
  • 1 tbsp garlic-ginger paste
  • 2 15-oz cans kidney beans drained and rinsed
  • 1 tbsp garam masala
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric
  • salt to taste

Instructions

  • Prepare the Cilantro Lime Rice, Spicy Cucumber Salad, and Cilantro Mint Chutney according to the linked recipes.
  • Make the quick-pickled onions by combining the sliced red onion, vinegar, and salt in a jar or bowl. Refrigerate for at least 30 minutes, or until ready to serve.
  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
  • Stir in the garlic-ginger paste and cook for 1-2 minutes, until fragrant.
  • Add the kidney beans and stir to coat them in the onion and aromatics.
  • Sprinkle in garam masala, turmeric, chili powder, and salt, stirring until the beans are evenly coated and aromatic.
  • Let everything cook for 5-8 minutes, stirring occasionally, until the flavors are well combined and the beans are nicely seasoned.
  • Assemble the bowls with a base of Cilantro Lime Rice, then top with the Spicy Cucumber Salad, spiced kidney beans, quick-pickled onions, and Cilantro Mint Chutney.

Nutrition

Calories: 500kcal | Carbohydrates: 88g | Protein: 20g | Fat: 10g | Fiber: 15g