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Ingredients:
| Build | Item | Grammage | |
| Base | Boiled Red Rice | 200 | Gm. |
| Salt Pepper | 1 | Gm. | |
| Refried Kidney Bean’s | Boiled Kidney Bean’s | 25 | Gm. |
| Red Chilli Sauce | 85 | Gm. | |
| Mexican Sprinkler | 1 | Gm. | |
| Roasted Cumin Powder | As per taste | NA | |
| Salt | As per taste | NA | |
| Chop Fresh Coriander | 6 | Gm. | |
| Tofu Cumin | Oil | 5 | Ml |
| Dice Tofu | 100 | Gm. | |
| Roasted Cumin Powder | 1 | Gm. | |
| Hot /Grilled Vegetable | Sweet Corn | 40 | Gm. |
| Clean Raw Spinach | 40 | Gm. | |
| Raw Juline Cut’s Bell Pepper | 40 | Gm. | |
| Cold Stuff | Shredded Ice Burg Lettuce | 25 | Gm. |
| Mexican Salsa | 35 | Gm. | |
| Guacamole Dip | 60 | Gm. | |
Method:
- Pre-cook the Red rice on a medium flame
- Take a plastic bowl and pour the cooked red rice and season it with salt and pepper and then microwave it for 60 seconds
- Take A Combo Bowl and Toss Red Rice at the bottom of the bowl
- Spread the Guacamole Dip on The First Right Side followed by the Mexican Salsa Dip
- Shred the Ice Berg Lettuce next to the Mexican Salsa dip
- Then arrange the Tossed Cumin Tofu next to the salsa & pour Refried Kidney Bean’s On The Tofu
- Then arrange the sautéed Sweet Corn next to Toss Tofu
- Then arrange The sautéed Bell Pepper next to the sauté Sweet Corn
- Then arrange Clinted (Sauté Spinach With Garlic Oil) next to the sautéed Bell Pepper
Your scrumptious yet delicious vegan burrito bowl is now ready to serve…
This recipe shares by Souvik Gupta, Culinary Head at Loft
