Veggie Burrito Bowl (super easy!)

30-Minuten Veggie Burrito Bowl. Dieses Rezept ist vollgepackt mit Gemüse, einfach, bunt, cremig und SO lecker! - Kochkarussell.com

Do you like Mexican food? I’m totally on it. Give me guacamole and burritos and I’ll be happy until get no.

The only problem: Whenever I like my favorite Mexican dishes, I miss the tortillas. You know what I’m talking about, right? But then lately I discovered THE idea in your Instagram pictures for the Fast and Fresh Challenge . I say only: Most delicious Veggie Burrito Bowl , hearty and spicy and packed with good ingredients.

And friends? Holy Guacamole! It all starts with a rice base that gets extra flavor from freshly squeezed lime juice and coriander. On top of it there are juicy diced tomatoes, kidney beans, sweet corn, Romanasalat, creamy avocado, red onion cubes and cilantro. In addition, a pinch of sour cream because easy and delicious.

Oh, and did I mention that this bowl is on the table in less than 30 minutes? Let’s do this!

30-Minuten Veggie Burrito Bowl. Dieses Rezept ist vollgepackt mit Gemüse, einfach, bunt, cremig und SO lecker! - Kochkarussell.com

Most importantly: For this recipe you only need a pot and 30 minutes time!

I like to make it so that I first put the rice on. While it will take about 20 minutes to cook, I take care of the remaining ingredients.

1. Salad. I’ve finished the salad in the fridge, you can find a tip on the healthy salad bowl with smoked salmon, avocado and cottage cheese dressing .

2. Vegetables. Next, I put kidney beans and corn in a colander and rinse them briefly with water. Then I dice the tomato and onion finely, chop coriander, squeeze out the lime and dice the avocado.

3. Sideboards. Finally I mix rice, lime juice and cilantro and arrange the whole thing with the fresh vegetables in deep plates. Obendruff a pinch of sour cream or with some water to a saucigen consistency diluted sour cream as in the picture, ready to eat.

If you take the first fork now, the best thing is to make a sign of everything. So mix crisp salad, corn and kidney beans, citrus rice, creamy avocado and cool sour cream to the absolute taste explosion.

30-Minuten Veggie Burrito Bowl. Dieses Rezept ist vollgepackt mit Gemüse, einfach, bunt, cremig und SO lecker! - Kochkarussell.com

Also pretty cool: The Veggie Burrito Bowl looks like you’ve spent three hours in the kitchen. Actually, you just looped a few things, dumped a few things and then done everything nicely. Chakka!

But just because the recipe is super easy does not mean, of course, that Ms. Kochkarussell can not throw the kitchen into complete chaos in no time. Do you want to see?

Behind the scenes Veggie Burrito Bowl - Kochkarussell.com

It’s all right. But to share this blast recipe with you, it was definitely worth the chaos!

30-Minuten Veggie Burrito Bowl. Dieses Rezept ist vollgepackt mit Gemüse, einfach, bunt, cremig und SO lecker! - Kochkarussell.com

I hope you will love this recipe!

The Veggie Burrito Bowl is:

  • Super Simple.
  • Hearty.
  • Customizable.
  • Mexican with corn, kidney beans, avocado and cilantro.
  • Packed with good ingredients.
  • A brisk 30-minute court.

You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #KKfastandfresh . Thank you, dear ones!

30-Minuten Veggie Burrito Bowl. Dieses Rezept ist vollgepackt mit Gemüse, einfach, bunt, cremig und SO lecker! - Kochkarussell.com

veggie burrito bowl 1 150x150 - Veggie Burrito Bowl (super easy!)

 

Veggie Burrito Bowl

The 30-minute Veggie Burrito Bowl is packed with vegetables, simple, colorful, creamy and SO yummy [19459031 ]

  Portions : 3 Portions

  calories per serving : 527 kcal

Ingredients
  •   180
      g
      Rice
  •   1
      Lime
  •   1
      Handful
      Coriander
  •   Romana Salad
  •   1
      Tomato
  •   1/2
      Red Onion
  •   Kidney Beans
      cooked or canned
  •   corn
      cooked or canned
  •   1
      Avocado
  •   Sour Cream

Instructions

  1. [19459001 ] Cook rice according to instructions.
  2. In the meantime, squeeze out lime and roughly chop coriander. Cut romana salad into bite-sized strips, finely chop tomato and red onion. Put the kidney beans and corn in a colander and rinse. Toss the avocado.

  3. Mix the finished rice with lime juice and chopped cilantro. Season with salt. Spread on two plates and top with the remaining ingredients. Serve with sour cream.

Mia’s Tips

This recipe is very loosely worded so that everyone can take the amount of toppings on he feels like. You can also omit or replace individual ingredients, just the rice as a filling base and a form of sauce you should have.

Instead of sour cream, yogurt or salsa is also suitable.

Mexican spiced minced meat and Mexican spiced shrimp are world class.

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