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LEARN HOW TO MAKE A DELISH CHIPOTLE INSPIRED BURRITO BOWL RECIPE RIGHT AT HOME!
LAY HO MA (that’s how’s it going in Cantonese)! If there’s one uncomplicated and delicious meal I’ve been making on repeat – this is it! Join me in this episode and learn how to make a highly versatile burrito bowl recipe tonight! Let’s go!!
COLD TOPPING INGREDIENTS:
1 medium green leaf lettuce
1 red onion
4 roma tomatoes
1/4 cup chopped cilantro
salt and pepper
drizzle of olive oil
1/2 lime
3 avocados
plantbased cheddar cheese to serve
Directions:
1. Thinly shred the green leaf lettuce and place in the serving bowl
2. To another serving bowl, add finely chopped red onion, diced roma tomatoes, chopped cilantro, salt and pepper, drizzle of olive oil, and some freshly squeezed lime juice. Mix to combine, then set aside
3. Very carefully remove the pits from the avocados and discard. Place the avocados in a bowl and season with salt and pepper and a squeeze of lime juice. Use a fork to mash, then set aside
SAUCE INGREDIENTS:
1 cup mayo (https://youtu.be/huBM4lBKJpk)
1/4 cup sriracha (https://youtu.be/9-vxLlKoVaY)
2-3 tbsp + 1/3 cup water
70g cilantro
1/2 cup cashews
1 tsp salt
1 lime
Directions:
1. Combine the mayo, sriracha, and 2-3 tbsp of water. Then, pour into a squeeze bottle if desired
2. Place the cilantro into a high powered blender along with the cashews, salt, juice of one lime, and about 1/3 cup of water. Blend on high until liquified, then pour into a squeeze bottle if desired
RICE INGREDIENTS:
2 cups long grain rice
3 pieces garlic
1 onion
1 jalapeno
2 roma tomatoes
2 tbsp olive oil
2 tsp smoked paprika
2 tsp sweet paprika
1/2 tsp oregano
1 tsp salt
2 cups water
Directions:
1. Add the long grain rice to a bowl. Rinse and drain 2-3 times and set aside
2. Finely chop the garlic and onion. Remove the seeds from the jalapeno and finely chop. Dice the roma tomatoes
3. Heat up a medium saucepan to medium heat. Add the olive oil followed by the onions and jalapeno. Sauté for 5-7min. Add the garlic and sauté for a couple of minutes
4. Add the smoked and sweet paprika, oregano, and salt. Give the pot a good stir. Add the tomatoes and cook for a few minutes
5. Add in the rice and give the pot a stir. Add the water and stir. Turn the heat up to medium high
6. When the water starts to bubble, turn the heat to medium low. Cover and cook for 15min. Then, turn the heat off and let the rice steam covered for another 10min. Plate the rice when done
BEANS INGREDIENTS:
3 pieces garlic
1 onion
1 jalapeno
2 x 400ml canned pinto beans
2 tbsp olive oil
2 tsp sweet paprika
2 tsp smoked paprika
1 tsp salt
1 cup water
Directions:
1. Finely chop the garlic and onion. Deseed the jalapeno and finely chop
2. Rinse and drain the pinto beans and set aside
3. Heat up a sauté pan to medium heat. Add the olive oil followed by the onions and jalapeno. Sauté for 5-6min. Add the garlic and sauté for a couple of minutes
4. Add the sweet paprika, smoked paprika, and salt. Give the pan a good stir. Add the pinto beans and turn the heat to medium high. Sauté for a couple of minutes
5. Add 1 cup of water and begin mashing the beans with a fork or potato masher. Add more water if the beans look too dry. The final texture is personal preference!
6. Plate the beans and serve up!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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