Naked Burrito Bowl Recipe

Name: Naked Burrito Bowl Recipe
Prep time: 14 min
Cook time: 40 min
Total time: 54 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon Garlic minced; 1 null Onion thinly sliced; 1 null Green zucchini thinly sliced; 1 null Carrot (Gajjar) thinly sliced; 1/2 null Green Bell Pepper (Capsicum) thinly sliced; 1/2 null Red Bell pepper (Capsicum) thinly sliced; 1/4 cup Button mushrooms thinly sliced; null Extra Virgin Olive Oil for cooking; null Salt to taste; 1 cup Brown Rice washed and soaked; 2 cups Vegetable stock; null Coriander (Dhania) Leaves Few sprigs finely chopped; 1 tablespoon Garlic minced; 1/2 null Onion finely chopped; 1 null Lemon juiced; 1/4 teaspoon Lemon zest; 1 teaspoon Black pepper powder; null Extra Virgin Olive Oil for cooking; 3 null Tomatoes seeded and finely diced; 1 null Onion finely chopped; null Coriander (Dhania) Leaves few sprigs chopped; 1/2 teaspoon Cumin powder (Jeera); 1 null Lemon juiced; 1/2 teaspoon Black pepper powder; 1/4 cup Pickled Jalapenos chopped; null Salt to taste; 1 null Avocado pitted and mashed with a fork; 1 null Lemon juiced; null Salt to taste; 1/4 cup Cashew nuts soaked for 1 hour minimum

Gauravi Vinay

February 12, 2025

28816 Ratings

Time:Prep: 14 M|Cook: 40 M|Total: 54 M

Makes:4 Servings

Meal:Dinner

Cuisine:Mexican

Naked burrito bowl is a super healthy meal, which essentially is a burrito like meal minus the tortilla. This bowl is loaded with all the goodness of vegetables served with condiments having different flavours.

From creamy sour cream to tangy salsa and a simple guacamole. This meal has it all covered.

Serve Naked Burrito Bowl as is for a healthy lunch or dinner, followed by a dessert of Spiced Apple Crumble Recipe with Greek Yogurt.

You can also try our other Mexican recipes such as :

From creamy sour cream to tangy salsa and a simple guacamole. This meal has it all covered.

Serve Naked Burrito Bowl as is for a healthy lunch or dinner, followed by a dessert of Spiced Apple Crumble Recipe with Greek Yogurt.

You can also try our other Mexican recipes such as :

Ingredients

For stir fried vegetables

1 tablespoon Garlic, minced

1 Onion, thinly sliced

1 Green zucchini, thinly sliced

1 Carrot (Gajjar), thinly sliced

1/2 Green Bell Pepper (Capsicum), thinly sliced

1/2 Red Bell pepper (Capsicum), thinly sliced

1/4 cup Button mushrooms, thinly sliced

Extra Virgin Olive Oil, for cooking

Salt, to taste

For lemon coriander rice

1 cup Brown Rice, washed and soaked

2 cups Vegetable stock

Coriander (Dhania) Leaves, Few sprigs finely chopped

1 tablespoon Garlic, minced

1/2 Onion, finely chopped

1 Lemon, juiced

1/4 teaspoon Lemon zest

1 teaspoon Black pepper powder

Extra Virgin Olive Oil, for cooking

For pico de gallo/salsa fresca

3 Tomatoes, seeded and finely diced

1 Onion, finely chopped

Coriander (Dhania) Leaves, few sprigs chopped

1/2 teaspoon Cumin powder (Jeera)

1 Lemon, juiced

1/2 teaspoon Black pepper powder

1/4 cup Pickled Jalapenos, chopped

Salt, to taste

For guacamole

1 Avocado, pitted and mashed with a fork

1 Lemon, juiced

Salt, to taste

For vegan sour cream

1/4 cup Cashew nuts, soaked for 1 hour minimum

1 teaspoon Apple cider vinegar

1 teaspoon Lemon juice

Salt, to taste

1 tablespoon Water

For other Ingredients

1 cup Canned black beans

1 cup Iceberg lettuce, torn

1 cup Sweet corn, steamed/roasted

Corn chips, as needed

Tabasco Original - Hot Sauce, as needed

Instructions for Naked Burrito Bowl Recipe

To begin with Naked Burrito Bowl, firstly we will first prepare the roasted vegetables.

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. Add the carrots and let it cook for a minute on high flame while continuously stirring.

Now add the remaining vegetables - onion, zucchini, carrot, green pepper, red pepper, mushrooms and cook on a high flame while gently mixing. Cook until just done and it must retain its crunchiness. Season with salt and set aside.

To make the Lemon Coriander Rice.

Heat a wide pan with oil on medium flame, add in the onion and garlic cook until they turn soft. This will take about a minute or so.

Now Stir in the drained brown rice, lemon zest and coriander and gently mix. To this add the vegetable stock and bring it to a boil. 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. Let it sit for 10 mins and then gently fluff the rice with a fork. Set it aside.

To make Salsa Fresca

Combine tomatoes, onion, jalapeños and coriander in a bowl. Season with salt, pepper, cumin and lemon juice. Mix well and refrigerate until needed.

To make a simple and quick guacamole

In a mixing bowl, combine mashed avocados, salt and lemon juice. Mix everything well, cover and refrigerate until needed.

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. Refrigerate until needed.

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.

Serve lemon wedges on the side.

Serve Naked Burrito Bowl as is for a healthy lunch or dinner, followed by a dessert of Spiced Apple Crumble Recipe with Greek Yogurt.