< 30 Minute



Mexican Burrito Bowl – Tasty & Healthy.

Mexican Burrito Bowl – Tasty & Healthy.

Picture this – flavorful salsa (Pico de Gallo), spicy, aromatic kidney bean curry, a hint of refreshing curd, creamy avocado, and crunchy nachos on the bed of seasoned, warm rice. Is your mouth watering too? Mine is flooding 😀

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For this recipe, you can take any rice – basmati rice, brown rice, wild rice, or any other rice which you have at home. I prefer to make it using basmati rice because we both like the taste and that’s what is always available in our home. In this recipe, I seasoned the rice with some coriander leaves, lemon juice, and roasted cumin. These simple ingredients make the rice so delicious. You can use the plain boiled rice too seasoned with just some salt. But if you want to experiment more, try it with these seasonings. It tastes amazing.


This adds a nice crunch and a burst of flavor to this recipe. Generally, there is no chopped capsicum in salsa but I always add that. It makes the salsa even tastier. Do try this recipe. You can also make mango salsa. Even that tastes so good – a little spicy, a little sweet. Yum.


If it is a Mexican recipe, it has to have kidney beans (rajma) to it. Isn’t it? I used a store-bought burrito spice mix in this recipe. It contains so many different spices and herbs which makes the curry aromatic and flavorful. You can prepare the spice mix at home also. I couldn’t find any burrito spice mix recipe that contains the ingredients which the store-bought pack had. Maybe I should make my own. If I do, I will share the recipe here. So, watch the space 🙂

I also added some water to make a thick curry-like consistency but you can keep it dry too. Just make sure that the bell peppers are not fully cooked. We need them a little crunchy.

By the way, if you love kidney beans (rajma) then you must try these kidney bean recipes too – Rajma Patty Burger with Mango Salsa and Punjabi Rajma Masala.


This recipe contains a lot of different spices. But they get very well balanced with the hung curd. Apart from that, the hung curd makes this recipe bowl refreshing and comforting which is perfect for summer days or for busy, hectic days.

Instead of hung curd, you can use sour cream too. But, if are using hung curd, just hang some curd in a cloth and let the water drip. Let it hang for around 30 minutes to 1 hour. The curd will become nice, thick, and creamy. It is actually a perfect substitute for sour cream.


Okay, now this is just my way of plating this bowl. I feel that good plating makes eating a pleasure. But instead of making a flower, you can simply chop some avocados and put them in the bowl. Avocados are optional but in my opinion, they are must to have in this recipe. They add such a nice creaminess to this recipe which we both just love.

But, if you don’t get good avocados where you like, just skip it. You will still have a wonderful experience with this recipe.

veg burrito bowl


Yes. Of course.

The only non-vegan ingredient in this recipe is the hung curd. But you can totally substitute it with any vegan curd. Just remember to hang it for a while to make it thick and creamy.

If you want more vegan recipe suggestions, try our Thai green curryvegan banana walnut muffinsvegan dal makhani.


  1. Kidney Bean Wrap
  2. Hara Bhara Kebab
  3. Veg Lasagna
veg burrito bowl

Now you are all ready to make this delicious Mexican burrito bowl recipe at home. It is perfect for lunch, dinner, or brunch over the weekend. Although, this recipe needs quite a few preparations but those preparations don’t take much time. That means you will have perfect restaurant-style food at home in just not time. So, grab all the ingredients because you are ready to make a happy meal for yourself.

If you like the recipe, please share the photo on Instagram and tag us too @marriedfriends. We love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa & Jatin

Mexican Burrito Bowl – Tasty & Healthy.

Spicy. Tasty. Healthy.

I love Mexican Food and this burrito bowl has to be my favorite. With layers of seasoned rice, flavorful salsa, delicious kidney bean curry, and that crunch of nachos - Wao. 

It's a MUST-TRY.



5 min

Prep Time

2 min

Cook Time

7 min

Total Time


Salsa (Pico de Gallo)

Seasoned Rice

Kidney Bean Curry



Salsa (Pico de Gallo)
  1. In a bowl, add all the ingredients. Mix and mash from the back of a fork. It's done. Keep it aside.
  2. Mashing releases the juices and makes it mushy.
Seasoned Rice
  1. Fill a pan with water and add some salt to it. Boil the water.
  2. Once the water starts boiling, add pre-soaked and washed rice to it. Boil till the rice is completely cooked. It takes around 7 to 10 minutes.
  3. Once the rice is all cooked, drain off the water. Now, it's time to season the rice. 
  4. Add chopped coriander, lemon juice, and roasted cumin seeds. Fluff and mix using a fork. Keep it aside.
Kidney Bean Curry
  1. Heat some oil in a pan. 
  2. Once the oil is hot, add chopped garlic and onion to it. Saute till onions are slightly brown. It takes a couple of minutes.
  3. When onions are done, add tomato puree. Mix everything. 
  4. Careful. It sizzles.
  5. Add salt and burrito spice mix to it. Mix well and let it cook. Cook till the moisture of tomatoes is evaporated and they start releasing oil. It takes a few minutes.
  6. Once tomatoes are all done and nicely cooked, add kidney beans, corns, and mixed bell peppers. Mix it well. 
  7. Add water and mix. Let it cook till the gravy thickens. It takes a couple of minutes only. 
  8. Do not overcook the bell peppers.
  9. Once the gravy thickens, remove the pan from the flame. It's time to serve. 
  1. In a bowl, add a layer of rice. On top of that, add salsa and kidney bean curry. 
  2. Finish it off with some hung curd, avocado slices, and nachos. 
  3. Enjoy your happy meal :)

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