Vegetarian Burrito Bowl with Rice and Green Salad

Instructions

1. 1

   Cook the cilantro-lime rice

   • In a medium pot, bring 2 cups of water and 1/2 tsp salt to a boil.
   • Add the rinsed basmati rice, stir once, then reduce heat to low.
   • Cover and simmer for 15-18 minutes, or until all water is absorbed.
   • Turn off the heat and let it sit covered for 5 minutes.
   • Fluff the rice with a fork, then stir in the juice of 1 lime and 1/4 cup of chopped coriander leaves.
2. 2

   Prepare the spiced black beans

   • Heat 1 tbsp of oil in a pressure cooker over medium heat.
   • Add the finely chopped onion and sauté until translucent (3-4 minutes).
   • Add minced garlic and cook for another minute until fragrant.
   • Stir in the tomato puree, cumin powder, red chili powder, and 1/4 tsp salt. Cook until oil separates (2-3 minutes).
   • Add the soaked and drained black beans and 2 cups of water. Secure the lid.
   • Pressure cook for 4-5 whistles, or about 15-20 minutes. Let the pressure release naturally.
3. 3

   Sauté the vegetables

   • While the beans cook, heat the remaining 1 tbsp of oil in a large pan over medium-high heat.
   • Add the sliced bell pepper and cook for 3-4 minutes until slightly softened.
   • Add the corn kernels and cook for another 2-3 minutes until tender-crisp.
   • Season with a pinch of salt and black pepper. Set aside.
4. 4

   Make the fresh pico de gallo

   • In a small bowl, combine the chopped tomatoes, chopped onion, green chili, and the remaining 1/4 cup of coriander leaves.
   • Squeeze in the juice of the second lime and add 1/4 tsp salt.
   • Mix well and let it sit for at least 10 minutes for the flavors to meld.
5. 5

   Assemble the burrito bowls

   • Divide the cilantro-lime rice evenly among four bowls.
   • Top each bowl with a generous portion of the spiced black beans and sautéed vegetables.
   • Add a spoonful of the fresh pico de gallo.
   • Garnish with crumbled paneer and serve immediately.