To begin making the Mexican Vegetarian Burrito Bowl, you need to prepare the various components first.
For the coriander-lime rice
Heat oil in a deep pot, add chopped tomatoes. And cook well for a minute.
Add the cooked rice, chopped coriander, lime juice, black pepper and salt. Toss the mix together till all the flavors are well combined.
For the spicy beans
Place a pan on heat, add some oil to it and allow it to get warm.
Add the onion, garlic and sauté it for 1-2 minutes until the onions are softened. Then add tomato puree and cook for 5-10 minutes on a medium heat.
Add Chipotle sauce along with cumin powder and salt. If using red chilli flakes instead, add it now. Cook for a minute.
When the mix begins to bubble, add the cooked kidney beans/rajma along with the water that was used for cooking it. Stir well.
Mix it all up well and cook to make a thick sauce. This may take 5-7 minutes. Turn off the heat and keep it aside.
For the sauteed peppers/vegetables
Place a pan on heat, add some oil to it and allow it to get warm. Add onions and garlic.
Cook till they are pinkish.
Once done add all the chopped peppers (optional add any other vegetables that you may like).
Sprinkle salt and sauté for 1-2 minutes. Then, add chilli flakes and oregano, toss together and turn off the heat. Keep aside till ready to use.
For the roasted corn chipotle
Heat oil in a deep pot, add onions and cook till it's pinkish.
Add boiled corn, chopped tomatoes, chopped coriander leaves, spices, chipotle sauce and lime juice. Cook for 3 minutes.
For gravy
Heat oil in a deep pot
Add onions, green chilli and cook till the onions are brownish.
Add tomato puree, spices and mix well.
To assemble the burrito bowl, if you are preparing one big bowl for your guests, use a fairly deep 8-9” flat bottom bowl or serving dish.
A burrito bowl is essentially layered, so begin with the coriander-lime rice. Spread it generously at the base of the bowl.
Over it, spoon the spicy beans and spread it around the rice.
Next, layer the sauteed peppers over the beans.
Next, layer the corn chipotle over the peppers.
Spread some tomato gravy over it, and top it with cheese.
Once assembled, bake the bowl in a preheated oven at 180 degrees Celsius for 20 minutes and serve it.
