• Skip to main content
  • Skip to primary sidebar

Tea for Turmeric

Authentic South Asian Cooking for the Modern Kitchen

  • Home
  • Recipe Type
    • Breakfast
    • Drinks
    • Snacks & Sides
    • Instant Pot
    • Gluten-Free Flatbreads
    • Main Dishes
    • Dessert
  • Shop
    • Food Items
    • Kitchen Appliances
    • Kitchen Organization
    • Utensil and Gadgets
  • About Me
  • Contact

August 30, 2017

Spiced Burrito Bowl with Roasted Corn and Poblano Peppers

Share3
Pin40
Tweet
Flip
Yum
43 Shares
Jump to recipe

This post may contain affiliate links. Read my privacy policy here.

Mexican Pakistani Fusion Bowl

You know what I realized? I fuse Thai with Pakistani, Chinese with Pakistani, Turkish with Pakistani, but I haven’t been fusing Mexican cuisine with Pakistani.Spiced Burrito Bowl with Roasted Corn and Poblano in a white bowl with half an avocado on the side.

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?

Close up of Spiced Burrito Bowl with Roasted Corn and Poblano with half an avocado on the side.

In an attempt to make sure my kitchen is all-inclusive and culturally diverse, I adapted this recipe to my Pakistani taste buds.

This spiced burrito bowl is easy to throw together, filling and customizable. We love it with shredded chicken. 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 spiced burrito bowl. As always, if you try my recipes, please let me know!

Adios!

burrito bowl

Spiced Burrito Bowl with Roasted Corn and Poblano Peppers

Izzah Cheema
This fusion burrito bowl is easy to throw together, filling and customizable. 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.
5 from 1 vote
Print Pin
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican, Pakistani
Servings 4

Ingredients
  

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:

  • 2 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 red chili pepper
  • 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 or sliced
  • shredded or leftover chicken breast optional
  • 1/2 cup cotija or other cheese optional

Instructions
 

  • 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 a medium skillet over medium-high heat. Add olive oil and allow to heat. 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. Turn off the heat and set aside.
  • To prepare the cilantro-lime dressing: In a high speed blender, blend 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, chicken (if using), and avocado. Drizzle the dressing over the top of each bowl, along with the crumbled cotija cheese, if using.

Nutrition

Calories: 730kcalCarbohydrates: 82gProtein: 12gFat: 44gSaturated Fat: 9gCholesterol: 15mgSodium: 1037mgPotassium: 889mgFiber: 10gSugar: 11gVitamin A: 1700IUVitamin C: 52mgCalcium: 89mgIron: 2mg
Keyword mexican fusion bowl
Did you try this recipe?Please let me know in the comments below. If you’re on Instagram, I’d love for you to tag me so I can see your creations.

Enjoy!

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Reader Interactions

Comments

  1. s says

    May 2, 2020 at 1:10 pm

    5 stars
    i made this and added in a little chopped sweet potato i had to the beans and some coconut milk too. i really appreciate your recipes, i’ve been cooking since childhood, and i’m usually successful, but i didn’t realise how often i put too much of each spice/herb in. amazing that just 1/4 of a teaspoon can make a difference. thank you!

    Reply
    • teaforturmeric says

      May 3, 2020 at 10:07 am

      Sounds delicious. I just made this the other day too. Thanks for sharing your tips!

      Reply
  2. Rebecca | Becky Keeps House says

    September 6, 2017 at 6:02 am

    Pardon me while I wipe the drool induced by this post. I might have to substitute a few things if I can’t find them here in Islamabad, but I really want to give this a try! Will let you know when I do, Inshallah.

    Reply
    • teaforturmeric says

      September 6, 2017 at 9:38 pm

      lol I’m glad you like it. And I’d love to know which ingredients were/weren’t available iA. It’s very interesting to me! I went to Lahore early this year and was impressed with their grocery inventory.

      Reply
  3. Henna says

    September 5, 2017 at 10:22 am

    This.is.amazing!

    Reply
    • teaforturmeric says

      September 5, 2017 at 9:38 pm

      I’m so glad you like it! Let me know if you try! 🙂

      Reply

Leave a Comment & Rate this Recipe Cancel reply

If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only do your reviews make my day, but they help others find my recipe online.

Thank you!
Izzah

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Looking for something?

Izzah tea For turmeric

Hi! I’m Izzah, and I look forward to brightening your day with good food and good vibes. Here you'll find tested & perfected South Asian recipes that are easy-to-follow yet authentic in taste!

More About Me

  • Email
  • Facebook
  • Instagram
  • Pinterest

Search By Category

Saver Award Finalist Badge

Copyright © 2021 Tea For Turmeric • Privacy Policy

Support by Foodie Digital