Burrito Bowl

This colourful dish can be put together in a jiffy and is sure to be a hit with kids and adults.


For the Guacamole:

  • 1 avocado, pitted and mashed
  • 2 to 3 cloves of garlic, minced
  • 1 tablespoon lemon juice
  • ½ onion, finely chopped
  • ½ tomato, finely chopped
  • Coriander leaves, chopped
  • 1 chilli, finely chopped
  • Salt and pepper to taste

For the Fajita Vegetables:

  • 1 cup coloured peppers, thinly sliced
  • ½ onion, sliced
  • Butter
  • Salt and pepper to taste

Other Ingredients:

  • 1 cup soaked and pressure-cooked kidney beans
  • 1 cup cooked rice
  • ½ cup sweet corn, boiled
  • 2 tablespoons grated cheese
  • Chipotle sauce
  • 4 to 5 nacho chips
  • 1 teaspoon butter
  • Salt to taste


  • In a small bowl, add all the ingredients for the guacamole and mix them well. Keep it aside.
  • For the fajita vegetables, add some butter in a flat pan, add the peppers and onions and cook them on a high flame for 2 minutes. Turn the heat off and keep it aside.
  • In a pan, add some butter and then toss the cooked beans in it. Cook for a bit, then add some salt and water and let them cook for 5 to 7 minutes till the water evaporates.
  • Now, in a medium-sized bowl or deep plate, place a ladleful of rice. Then add the cooked beans, fajita vegetables, guacamole and sweet corn.
  • Add some cheese, chipotle sauce or any cheese-based dressing and serve with nachos on the side.
  • Mix everything except the nachos before eating. Crack the nachos on top to enjoy a crunchy burrito bowl!

Rakshita Dwivedi is an entrepreneur who runs Recipe Dabba, which empowers kids with healthy food choices and uses cooking as a gender agnostic life skill. She has won many awards including the Orange Flower Award, Women Disruptors Award, Homepreneur Award and Web Wonder Women awarded by the Ministry of Women and Child Development. For more recipes, follow her on Instagram @recipe_dabba

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