Indianized Chipotle style Brinjal Burrito Bowl

Chipotle Burrito Bowl is the only healthy option that I opt for in USA, when I wanted to eat out. Oil is added only in the chicken in the dish. We shall opt for Brown rice in place of white rice. Chicken and Black beans add to Protein. Veggies along with corn and lettuce add to the dietary fiber. We shall opt for Guacamole (made with Avocado) to add on to more fiber and healthy fats. On the whole, I consider it as a wholesome meal, be it for lunch or dinner. I tried to make an Indianized version of it at home and it turned out good. It just took 1 hour for me to make this bowl for 4 people, including chopping & cooking. My kids too love Chipotle bowl and they were so excited when I told I am making it at home. But in turn, they are ought to eat the brinjal which they hate 😉 They agreed as we didn’t have chicken at home, when making this bowl. And they ate brinjal without any complaints 🙂 Click here to see their pretend play of Chipotle shopkeepers serving this Brinjal Burrito bowl!

How to make Brinjal Burrito Bowl?

How to cook Matta Rice?

I have already posted a detailed recipe on how to cook matta rice? Click here for Matta rice cooking post. Optionally, you shall add few chopped coriander leaves, few drops of lemon juice and 1/8 tsp of salt and mix well.

Corn Salsa

Take 1/2 cup Corn, add water till immersing level and cook closed in stove, until well cooked. If using frozen corn, wash, add water little less than the immersing level and microwave for 2 to 3 minutes or until cooked. Drain excess water, if any and keep aside. Add 1 tsp butter, a pinch of salt, 1/8 tsp pepper powder, chopped coriander leaves and mix well. You shall optionally add raw chopped onion & few drops of lemon juice. Corn salsa is ready!

Tomato Salsa

Chop 1/4 cup onion, 1 tomato, few coriander leaves, a pinch of salt and few drops of lemon juice. Mix well and Tomato Salsa is ready!

Veggies

In a pan, add oil and once hot, add 1 lengthwise chopped onion. Fry for a minute and add lengthwise chopped color capsicums, 1/4 tsp pepper powder and 1/8 tsp salt. Fry well so that barbeque smell emanates.

Beans

You shall use black beans. I have used Rajma. Wash and soak it for 8 hours. With water above immersing level, pressure cook for 8 whistles. Drain the Rajma and keep aside. In a pan, add oil and once hot simmer the stove. Add a big pinch of turmeric powder, 1/4 tsp pepper powder and 1/2 tsp chilli powder. Give a quick mix and add the drained rajma along with 1 spoon of corn-cooked water, if any. Add 1/4 tsp salt, 1/4 tsp oregano and fry till dry.

Brinjal Masala

In a pan, add oil and once hot, add chopped onion. Once fried, add chopped tomato. Once mushy, add 1 tsp sambar powder. Quickly mix and add lengthwise chopped brinjal and saute for a minute. Cook closed until brinjal is cooked well. Open and stir often. Once cooked, open & fry till oil separates. Brinjal Masala is ready!

Guacamole

Guacamole is optional. If required, mash 1/2 avocado and add few chopped onion, tomato pieces, a big pinch of salt and pepper powder. Mix all with few drops of lemon juice and guacamole is ready!

Lettuce

Chop Lettuce lengthwise and let it stay crunchy in a separate serving bowl.

Take a bowl, starting with rice, serve a little portion of each of the above, top it with generous lettuce. You shall also grate cheese and add. That’s it, your Brinjal Burrito Bowl is ready! Enjoy!

With these many sides, we ate little rice and there were more leftovers for night. So, boiled eggs, microwaved more corn and fried more onions & bell peppers & reheated leftover veggies from afternoon & tadaa dinner is also sorted out.