Recipe How To Make Easy Burrito Bowl with Roasted Corn and Poblano Peppers

For this burrito-enlivened supper bowl, I discarded the tortilla and layered everything into a major bowl. Delicate earthy colored rice, garlicky dark beans, zesty cooked corn, new cherry tomatoes, avocado pieces, and the most heavenly cilantro-lime dressing showered over the top — each chomp is awesome! 

The cilantro-lime dressing — made with new garlic, scallions, olive oil, and a dash of harsh cream — is really heavenly slathered over anything, however particularly over this veggie burrito bowl. 

This is a feast that requires a couple of steps of prep work, however everything should be possible all the while so the dishes meet up in about 30 minutes absolute. All the segments can likewise be made ahead and kept refrigerated so you can fabricate your bowl and rapidly warm come dinnertime. 

Simmered Corn and Poblano Burrito Bowl 


For the burrito bowl: 

1 cup earthy colored rice 
4 medium ears sweet corn, bits eliminated (around 4 cups) 
1 medium poblano pepper, diced 
2 1/2 tablespoons olive oil, partitioned 
1/2 teaspoon chipotle bean stew powder 
1/2 teaspoon garlic powder 
2 garlic cloves, minced 
1 (15-ounce) can dark beans, depleted and flushed 
1/2 teaspoon cumin 
1/4 teaspoon newly broke dark pepper 
1/4 cup vegetable stock 
1 cup cherry tomatoes, quartered 
1 medium avocado, pitted and cubed 
1/2 cup cotija cheddar, disintegrated 
Salt and newly broke pepper 

For the cilantro-lime dressing: 

1 cup cilantro leaves, firmly pressed 
2 cloves garlic 
1 medium lime, stripped and seeds eliminated 
1/2 cup cleaved scallions 
1/2 cup acrid cream (or Greek yogurt) 
1/4 cup olive oil 
1 teaspoon salt 


1. Preheat stove to 475°F. Cook the rice as indicated by the bundle guidelines. 

2. In a medium-sized bowl, throw the new corn bits, diced poblano pepper, 2 tablespoons of the olive oil, chipotle bean stew powder, garlic powder, and a spot of salt together. Spread the corn equitably on a preparing plate and meal for 8 minutes, throwing halfway. 

3. Warmth the excess 1/2 tablespoon of olive oil in a huge skillet. Add the minced garlic and sauté until fragrant and profoundly brilliant. Add the flushed and-depleted dark beans, cumin, and newly broke dark pepper, and throw to cover. Deglaze the dish with the vegetable stock and cook until the fluid diminishes to half. 

4. Set up the cilantro-lime dressing by mixing the cilantro leaves, garlic, lime, scallions, harsh cream, olive oil, and salt together until smooth. 

5. Separation the earthy colored rice uniformly between 4 dishes. Top each bowl with a serving of the broiled corn, dark beans, cubed avocado, and cherry tomato quarters. Sprinkle the dressing over the highest point of each bowl, alongside the disintegrated cotija cheddar.