Mexican Burrito Bowl at Home | Sapna’s Kitchen Diaries

🌯 Loaded Mexican Burrito Bowl | Sapna’s Kitchen Diaries
Make this fresh, colourful, flavour-packed Mexican Burrito Bowl right at home! It has delicious Mexican rice, sautéed veggies, a vibrant fresca mix, creamy guacamole, chilli beans, tortilla chips, and all your favourite toppings. Perfect for lunch, dinner, or meal prep!

🥗 INGREDIENTS

For Mexican Rice:
• Olive oil
• 1 onion, chopped
• Salt (as needed)
• 1 capsicum (any colour)
• 1½ cups diced tomatoes
• 1 cup red kidney beans
• Chilli powder
• Cumin powder
• Mexican seasoning
• 1 cup rice
• 2 cups water
• Sweet corn
• Fresh coriander

For Sautéed Veggies:
• Olive oil
• Sliced onions
• Mixed capsicums
• Mushrooms
• Salt
• Mexican seasoning
• Chilli powder

For Fresca Mix:
• Chopped cucumber
• Mixed capsicums (red, green, yellow)
• Sweet corn
• Fresh coriander
• Mixed herbs
• Salt & pepper
• Lemon juice
• (Optional) Fresh onions
• Black beans or kidney beans
• Chopped tomatoes

For Guacamole:
• Ripe avocados
• Chopped onions
• Chopped tomatoes
• Salt & pepper
• Lemon juice
• Olive oil

Extras / Toppings:
• Tortilla chips
• Sour cream
• Cheese
• Lemon juice

🍽️ RECIPE

1. Mexican Rice:
Heat olive oil in a pan. Add chopped onions and sauté until golden brown. Add salt, capsicum, and diced tomatoes. Cook for 2 minutes. Add kidney beans, chilli powder, cumin, Mexican seasoning, and salt (mindful of earlier salt). Add rice and mix well. Pour in 2 cups of water and sweet corn. Cover and cook on low–medium heat for about 20 minutes. Add fresh coriander once done.

2. Sautéed Veggies:
Heat olive oil in a flat pan. Add sliced onions and cook until 60–70% done. Add capsicums and cook lightly to keep the crunch. Add mushrooms and cook for 1 minute. Season with salt, Mexican seasoning, and chilli powder. Transfer to a plate to prevent overcooking.

3. Fresca Mix:
In a bowl, combine cucumber, capsicums, sweet corn, coriander, mixed herbs, salt, pepper, and lemon juice. Add black beans (or kidney beans) and chopped tomatoes at the end to avoid too much moisture. Mix gently.

4. Guacamole:
Mash avocados. Add onions, tomatoes, salt, pepper, lemon juice, and mix gently. Drizzle with olive oil for shine.
Tip: If storing, level the top, add lemon juice, cover with glad wrap, and refrigerate to prevent browning.

5. Assemble the Burrito Bowl:
In a serving bowl, layer Mexican rice, sautéed veggies, fresca mix, chilli beans, tortilla chips, guacamole, and sour cream. Add salt, pepper, lemon juice, and finish with grated cheese.

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