7 Layers of VEGE BURRITO Bowl

Saturday evenings with our sweethearts, when it comes to a dinner or we can say dinner date, i tend to enjoy the more savory options. I love a healthy salad or diet food on weekdays, but on the weekends, yaayy💃😎 !! i want salty, comforting food without worrying for those extra kilos. And well, hitting the gym is also a routine of our weekend to balance those extras we gained.
A vegan recipe blog without a burrito recipe has not been unnoticed by many of you.Plus, if I'm not mistaken, its the only cuisine that actually makes the beans tastes yumm.

No matter your dietary needs, preferred flavor profile or spice tolerance,there's a BURRITO out there for you, and the recipes are so customizable that its easy to make any adjustments.I created a deconstructed burrito bowl so that you can build your bowl as you please.Just as if you were ordering your toppings in front of a counter.I love how colorful these bowls are — the bright red tomatoes, the green avocado, the yellow roasted corn and the pop of green from the cilantro.

The spinach-lettuce, peppers filling is packed with healthy ingredients, but the ooey-gooey cheese is what makes it a whole meal combo.

Layers of fresh ingredients and spices packed with rice, beans, vegetables and a melange of flavors.It encompasses so many different textures typical of a burrito!! The ingredient list may seem long, and several components to be made, but the ingredients are fresh and easily available, making it very simple to prepare the components in advance.

INGREDIENTS

1. For the Spicy Red Beans & Corn Layer
   1.5 cups boiled red beans
   1 cup of boiled corn
   ½ tsp chipotle pepper powder
   ½ tsp dried oregano or a tbsp fresh oregano
   2 tbsp chopped cilantro
   1 tbsp ketchup
   salt to taste

2. For the roasted veggies
   1/2 red/orange & 1/2 yellow bell pepper thinly sliced
   1 green bell pepper thinly sliced
   1/2 cup broccoli chopped
   ½ tsp chipotle pepper powder
   ½ tsp dried oregano or a tbsp fresh oregano
   salt to taste

3. Layer of Raw veges
   1/2 cup Spinach
   1/2 cup Cabbage & 1 cup Lettuce

4. Rice
   Steamed rice
   1 tsp squeezed lemon
   4 tbsp chopped cilantro

5.For the guacamole
1 ripe avocado
1 small tomato finely chopped
½ jalapeno or hot chili, finely chopped
½ tsp ground cumin
black pepper and salt
2 tsp or more lemon juice

1. For the pico de gallo
   2 medium tomatoes, finely chopped
   ¼ cup chopped cilantro
   ½ jalapeno or hot chili, finely chopped
   1 tsp or more fresh lime juice or lemon juice
   ¼ tsp salt

Well, pico de gallo is a mexican dish which is also known as salsa topping.

1. Cheese Blend Or Sour cream
   Blends of cheese mozzarella, cheddar and Parmesan.
   Even can use sour cream for those who avoid eating cheesy, like me 😜

INSTRUCTIONS

Begin with cooking of rice. You can use any rice of your choice, i used white rice.
Heat a pan, add olive oil and continue with adding salt, cilantro and lemon juice and stir the steamed rice for about 2 3 mins.

Once u are ready with the rice, take it to a different bowl and again add olive oil saute 1st layer of red beans and corn. Keep it in a bowl.

Adding on,with olive oil for this time saute roasted veges, don't cook so much that it looses its crispness.

Now the time for Our Raw veges, no need to add oilve oil here, just use the same pan as for cooking all these other veges, add spinach cabbage and lettuce sprinkle salt and black pepper and oregano powder and stir it for just 1-2 mins.

Now Take a bowl,in the center keep Cilantro lime rice on it add 1st layer of beans n corns, then 2nd layer of roasted veggies, then add with the 3rd layer of raw veggies. and in total, it makes 4 layers now its the time for some spicy sauce toppings,

1st guacamole, then salsa dip (pico de gallo) and last serve with the 7th dip of cheese blends, Well for me i would prefer homemade sour cream dip and serve it with just a nicely chopped purple cabbage to give it a delicious look and taste.