Get ready to indulge in a guilt-free and delicious Mexican Burrito Bowl recipe that's perfect for weight loss! This healthy bowl is packed with flavorful ingredients like lean protein, fiber-rich beans, and nutrient-dense veggies, all mixed together for a satisfying and filling meal. Learn how to make this easy and quick recipe that's not only good for your taste buds but also supports your weight loss journey. Perfect for meal prep, lunch, or dinner, this Mexican Burrito Bowl is a game-changer for anyone looking to eat healthy and lose weight. So, let's get started and make this mouth-watering dish together!
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Mexican Burrito Bowl
Ingredients
Buttered Corn
Olive Oil - 1/2 tsp
Butter - 1 tsp
Corn kernels (boiled) - 1/4 cup
Crushed black pepper - to taste
Paprika powder - a pinch
Lemon juice - 1/4 tsp
Lemon Coriander Rice
Olive oil - 1 tsp
Leftover cooked rice - 1/2 cup
Freshly chopped coriander leaves - 1 tbsp
Lemon juice - 1/2 tsp
Salt & pepper - to taste
Mexican Beans
Olive oil - 1/2 tsp
Garlic cloves (chopped) - 4-5
Green chili (finely chopped) - 1
Red bell pepper (diced) - 2 tbsp
Yellow bell pepper (diced) - 2 tbsp
Kidney beans/Rajma (boiled) - 1/4 cup
Oregano - 1/2 tsp
Chili flakes - 1/4 tsp
Mexican spice mix - 1/2 tsp
Salt - to taste
Guacamole
Ripe avocado - 1
Lemon juice - 1/2 tsp
Garlic cloves (chopped) - 1-2
Salt & pepper - to taste
Cherry tomatoes (chopped) - 5-6
Jalapeños - as per taste
Salsa
Onions (finely chopped) - 2 small
Salt & pepper - to taste
Mexican spice mix - 1/4 tsp
Tomato (chopped) - 1 medium
Jalapeños - as per taste
Freshly chopped coriander leaves - 1 tbsp
Lemon juice - 1 tsp
Sugar - 1/2 tsp
Assembly
Freshly chopped lettuce leaves
Nacho chips
Grated cheese
Sour cream
Method
Buttered Corn
-In a pan, heat oil and butter.
-Once hot, add the corn kernels followed by salt, pepper, paprika powder, and lemon juice.
-Toss everything well and set aside.
Lemon Coriander Rice
-In the same pan, heat more olive oil.
-Add the rice, coriander leaves, and lemon juice.
-Season with salt and pepper. Toss and set aside.
Mexican Beans
-In a pan, heat oil.
-Add garlic and sauté until slightly browned.
-Add green chilies, followed by the diced peppers. Sauté briefly, ensuring they remain slightly crunchy.
-Add the boiled rajma, oregano, chili flakes, Mexican spice mix, and salt. Mix well and set aside.
Guacamole
-In a bowl, mash the avocado (do not overdo it).
-Add lemon juice immediately to prevent oxidation.
-Add garlic, salt, and pepper.
-Fold in the chopped cherry tomatoes and jalapeños. Do not overmix. Set aside.
Salsa
-In a bowl, combine onions and tomatoes.
-Season with salt, pepper, and Mexican spice mix.
-Add lemon juice, jalapeños, sugar, and coriander leaves. Mix well and set aside.
Assembly
-In a large serving bowl, add the lemon coriander rice as the base.
-Layer with all the accompaniments, including buttered corn, Mexican beans, guacamole, and salsa.
-Top with freshly chopped lettuce leaves, crushed nacho chips, grated cheese, and a dollop of sour cream.
-Mix lightly and serve immediately!
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