Naked Burrito Bowl Recipe: A Wholesome Mexican Delight

Welcome to Love With Recipes! Today, we’re diving into a fresh, flavorful, and nutrient-packed dish: Naked Burrito Bowl. This recipe is perfect for those who enjoy vibrant Mexican flavors while keeping it light and healthy. Featuring a harmonious blend of roasted vegetables, zesty lemon coriander rice, creamy guacamole, tangy vegan sour cream, and a punchy salsa fresca, this dish is a feast for your taste buds. It’s easy to make, vegetarian-friendly, and packed with nutrients, making it a wholesome choice for lunch or dinner.

---

Ingredients

Roasted Vegetables

Ingredient	Quantity
Garlic, minced	1 tablespoon
Onion, thinly sliced	1
Green zucchini, thinly sliced	1
Carrot, thinly sliced	1
Green bell pepper, thinly sliced	1/2
Red bell pepper, thinly sliced	1/2
Button mushrooms, thinly sliced	1/4 cup
Extra virgin olive oil	For cooking
Salt	To taste

Lemon Coriander Rice

Ingredient	Quantity
Brown rice, washed and soaked	1 cup
Vegetable stock	2 cups
Garlic, minced	1 tablespoon
Onion, finely chopped	1/2
Lemon, juiced	1
Lemon zest	1/4 teaspoon
Coriander leaves, chopped	Few sprigs
Extra virgin olive oil	For cooking

Salsa Fresca

Ingredient	Quantity
Tomatoes, seeded and diced	3
Onion, finely chopped	1
Coriander leaves, chopped	Few sprigs
Pickled jalapeños, chopped	1/4 cup
Cumin powder	1/2 teaspoon
Lemon, juiced	1
Black pepper powder	1/2 teaspoon
Salt	To taste

Guacamole

Ingredient	Quantity
Avocado, pitted and mashed	1
Lemon, juiced	1
Salt	To taste

Vegan Sour Cream

Ingredient	Quantity
Cashew nuts, soaked	1/4 cup
Apple cider vinegar	1 teaspoon
Lemon juice	1 teaspoon
Water	1 tablespoon
Salt	To taste

For Assembly

Ingredient	Quantity
Canned black beans	1 cup
Iceberg lettuce, torn	1 cup
Sweet corn, steamed/roasted	1 cup
Corn chips	As needed
Tabasco Hot Sauce	To taste

---

Nutritional Information (Per Serving)

Nutrient	Amount (Approximate)
Calories	380 kcal
Protein	10 g
Carbohydrates	60 g
Dietary Fiber	8 g
Fat	12 g
Sodium	320 mg
Vitamin A	40% DV
Vitamin C	60% DV
Calcium	10% DV
Iron	15% DV

---

Instructions

Step 1: Prepare the Roasted Vegetables

1. Heat a wide pan over medium flame and drizzle in some extra virgin olive oil.
2. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until aromatic.
3. Toss in the thinly sliced carrots and cook on high flame for about a minute, stirring continuously.
4. Add the remaining vegetables: onions, zucchini, green bell peppers, red bell peppers, and button mushrooms.
5. Stir-fry on high flame, ensuring the vegetables retain their crunchiness. Season with salt to taste and set aside.

Step 2: Cook the Lemon Coriander Rice

1. Heat olive oil in a large pan over medium heat.
2. Add the minced garlic and chopped onions. Sauté until the onions turn soft and translucent.
3. Stir in the drained brown rice and gently mix. Add the lemon zest and coriander leaves.
4. Pour in the vegetable stock and bring to a boil.
5. Reduce the flame, cover the pan, and let it simmer for 15–20 minutes until the liquid is absorbed and the rice is fully cooked.
6. Add freshly squeezed lemon juice, fluff the rice with a fork, and set aside.

Step 3: Make the Salsa Fresca

1. In a mixing bowl, combine the diced tomatoes, chopped onions, pickled jalapeños, and coriander leaves.
2. Sprinkle in cumin powder, black pepper, and salt.
3. Add lemon juice and toss everything together. Cover and refrigerate until serving.

Step 4: Prepare the Guacamole

1. In another bowl, mash the avocado with a fork until smooth.
2. Mix in lemon juice and a pinch of salt.
3. Cover and refrigerate to maintain freshness.

Step 5: Blend Vegan Sour Cream

1. Drain the soaked cashews and add them to a blender along with apple cider vinegar, lemon juice, water, and salt.
2. Blend until smooth and creamy.
3. Transfer to a bowl and refrigerate until use.

Step 6: Assemble the Naked Burrito Bowl

1. Take a wide serving bowl and place a generous portion of the lemon coriander rice in the center.
2. Arrange the roasted vegetables, salsa fresca, guacamole, and vegan sour cream around the rice.
3. Add a serving of black beans, torn iceberg lettuce, and steamed/roasted sweet corn.
4. Garnish with corn chips for crunch and drizzle with Tabasco Hot Sauce if desired.
5. Serve with lemon wedges on the side.

---

Serving Suggestion

Enjoy the Naked Burrito Bowl as a standalone meal or pair it with a refreshing dessert like Spiced Apple Crumble with Greek Yogurt.

This recipe is a celebration of colors, textures, and bold Mexican flavors. Perfect for family meals, gatherings, or simply when you crave a healthy and hearty dinner, this burrito bowl is sure to become a staple in your recipe repertoire. Happy cooking! 🌟