Easy Recipe : Vegan Burrito Bowl

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:

1. Pre-cook the Red rice on a medium flame
2. Take a plastic bowl and pour the cooked red rice and season it with salt and pepper and then microwave it for 60 seconds
3. Take A Combo Bowl and Toss Red Rice at the bottom of the bowl
4. Spread the Guacamole Dip on The First Right Side followed by the Mexican Salsa Dip
5. Shred the Ice Berg Lettuce next to the Mexican Salsa dip
6. Then arrange the Tossed Cumin Tofu next to the salsa & pour Refried Kidney Bean’s On The Tofu
7. Then arrange the sautéed Sweet Corn next to Toss Tofu
8. Then arrange The sautéed Bell Pepper next to the sauté Sweet Corn
9. 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