The Ultimate Vibrant Mexican Burrito Bowl (Healthy & Protein-Rich)
A colorful, wholesome Mexican-inspired bowl packed with brown rice, beans, fresh salsa, guacamole, and bold flavors.
Prep. : 20 minutes
Cook. : 15 minutes
Total Time :
35 minutes
Cuisine : Mexican
Servings : 1–2 bowls
🥕 Ingredients
🍚 Lemon Coriander Brown Rice
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1 tsp Olive oil
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3–4 Garlic cloves, finely chopped
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¼ cup Sweet corn, boiled
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½ cup Brown rice, cooked
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1 tbsp Fresh coriander leaves, chopped
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½ tsp Lemon juice
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Salt and black pepper, to taste
🫘 Savory Mexican Beans
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½ tsp Olive oil
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4–5 Garlic cloves, chopped
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1 Green chili, finely chopped
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¼ cup Soya keema (soy crumbles)
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¼ cup Kidney beans (rajma), boiled
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½ tsp Dried oregano
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½ tsp Italian spice mix
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½ tsp Smoked paprika
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2 tbsp Tomato ketchup
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Water, as needed
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Salt, to taste
🥑 Creamy Guacamole
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1 Ripe avocado
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1 tbsp Lemon juice
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1 tsp Extra virgin olive oil
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1 Green chili, finely chopped
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5–6 Cherry tomatoes, halved
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1 Garlic clove, finely chopped
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Salt and black pepper, to taste
🍅 Zesty Fresh Salsa
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2 medium Tomatoes, chopped
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1 small Onion, chopped
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Jalapeños, to taste
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¼ tsp Mexican spice mix
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1 tsp Lemon juice
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½ tsp Sugar
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2 tbsp Fresh coriander leaves
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Salt and black pepper, to taste
🌈 Bell Pepper Salad & Dressing
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½ cup Red bell pepper, diced
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½ cup Yellow bell pepper, diced
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½ cup Green bell pepper, diced
Dressing:
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1 tsp Extra virgin olive oil
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1 tsp Lemon juice
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¼ tsp Mexican spice mix
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Salt and black pepper, to taste
🥣 For Serving
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Hung curd (as a healthy sour cream alternative)
🍳 Method
1️⃣ Prepare the Lemon Coriander Brown Rice
Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant and lightly golden.
Stir in sweet corn and cook for another minute. Add cooked brown rice, salt, and black pepper. Toss gently, then finish with lemon juice and fresh coriander. Set aside.
2️⃣ Cook the Mexican Beans
Heat olive oil in a separate pan. Sauté garlic until golden, then add green chili and soya keema. Cook until lightly browned.
Add boiled kidney beans, oregano, Italian spice mix, smoked paprika, and salt. Stir in tomato ketchup and a splash of water for a slightly saucy consistency. Simmer for 2–3 minutes and adjust seasoning.
3️⃣ Prepare the Guacamole
Lightly mash the avocado in a bowl using a fork.
Add lemon juice, olive oil, garlic, salt, and black pepper. Gently fold in cherry tomatoes and green chili, keeping the texture slightly chunky.
4️⃣ Make the Fresh Salsa
Combine tomatoes, onion, jalapeños, Mexican spice mix, lemon juice, sugar, and coriander.
Pulse once or twice in a food processor for a coarse texture. Season to taste.
5️⃣ Toss the Bell Pepper Salad
Mix the diced red, yellow, and green bell peppers in a bowl.
Whisk together olive oil, lemon juice, Mexican spice mix, salt, and pepper. Toss the peppers with the dressing just before serving.
6️⃣ Assemble the Burrito Bowl
Place a base of lemon coriander brown rice in a serving bowl.
Arrange Mexican beans, guacamole, salsa, and bell pepper salad in distinct sections around the rice.
Top with a generous dollop of hung curd and serve immediately.
💡 Tips
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Keep guacamole slightly chunky for better texture contrast
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De-seed tomatoes if too juicy to prevent watery salsa
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Hung curd adds protein and keeps the bowl lighter than sour cream
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Assemble just before serving for maximum freshness
A Little More About This Dish
Looking for a healthy, flavor-packed meal that brings the spirit of a Mexican cantina to your kitchen? This Homemade Mexican Burrito Bowl is a vibrant, protein-rich option perfect for lunch or dinner. With fiber-dense brown rice, hearty kidney beans, creamy guacamole, and refreshing salsa, every bite is satisfying and wholesome.
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