You know what I realized?
I know Mexican cuisine has some similar ingredients as Pakistani: chili peppers…cumin…cilantro. (In my head I’m saying these with a Spanish accent.)
Why not add in a little coriander and turmeric?
In an attempt to make sure my kitchen is all-inclusive and culturally diverse, I adapted this recipe to my Pakistani taste buds.
It’s easy to throw together, filling and customizable. I’ve had it with chicken and loved that as well. The best part is that each of the elements (the roasted corn with poblano pepper, black beans with tomatoes, the cilantro-lime sauce) are tasty in themselves, but come together beautifully to create a burst of flavors.
Hope you enjoy this fusion bowl. As always, if you try my recipes, please let me know!
Spiced Burrito Bowl with Roasted Corn and Poblano Peppers
For the corn:
- 4 cups sweet corn kernels removed - I used 2 (15.25 oz) cans organic whole sweet corn kernels, drained and rinsed
- 1 medium poblano pepper diced
- 2 tbsp olive oil
- 1 tsp chipotle chili powder
- 3/4 tsp garlic paste
- 1/4 tsp salt
For the beans:
- 1 tbsp olive oil
- 2 garlic cloves crushed
- 1 large tomato chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 tsp cumin powder
- 1/2 tsp black pepper powder
- 1/4 tsp coriander powder
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/2 cup vegetable or chicken broth
For the cilantro-lime dressing:
- 1 cup cilantro leaves tightly packed
- 2 garlic cloves
- 1 medium lime peeled and seeds removed
- 1/2 cup chopped scallions or green onions
- 1/2 cup sour cream or greek yogurt
- 1/4 cup olive oil
- 1 tsp salt
For the burrito bowl:
- 1 cup white or brown rice
- 1 medium avocado pitted and cubed
- shredded or leftover chicken breast optional
- 1/2 cup cotija or other cheese crumbled (optional)
Preheat oven to 475°F. Cook the rice according to the package instructions.
In a medium-sized bowl, mix all the ingredients listed for the corn. Spread the corn evenly on a baking tray and roast for about 15 minutes, tossing midway.
Heat the tablespoon of olive oil in a large skillet. Add the garlic and sauté until fragrant and deeply golden. Add the tomato, the rinsed-and-drained black beans, cumin, black pepper, coriander, turmeric, paprika and salt. Sauté for a minute or two, and add the broth. Cook until the liquid is mostly evaporated.
Prepare the cilantro-lime dressing by blending all the ingredients for the dressing until smooth.
Divide the rice evenly between 4 bowls. Top each bowl with a serving of the roasted corn, black beans, and cubed avocado. Drizzle the dressing over the top of each bowl, along with the crumbled cotija cheese, if using.