Herbed Paneer Burrito Bowl Recipe

Make the marinade

In a medium bowl combine 1 cup plain yogurt, 2 tbs olive oil, 1 cup finely chopped cilantro, 1 tbs chopped mint, 3 minced garlic cloves, 2 tbs lemon juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp salt and 1 tsp black pepper. Whisk until smooth and well blended.

Marinate the paneer

Add 400 g cubed paneer to the marinade and gently toss to coat every piece. Cover and refrigerate for at least 30 minutes or up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Cook the paneer

Heat a large nonstick skillet over medium-high heat. Add a thin film of oil if the pan is dry. Remove paneer from marinade with a slotted spoon (reserve excess marinade for later use or discard). Add paneer cubes in a single layer and sear 2–3 minutes per side until golden and lightly crisp. Work in batches to avoid crowding. Transfer cooked paneer to a plate and keep warm.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1.75 cups water or broth, 1 tbs olive oil or butter and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to low, cover and simmer 15 minutes, or until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes.

Fluff rice with a fork and stir in 1/2 cup chopped cilantro, 1 tsp lime zest and 1 tbs lime juice. Taste and adjust salt. Keep warm until assembly.

Heat 1 tsp olive oil in a skillet over medium heat. Add 1/4 cup finely diced red onion and sauté 1–2 minutes until translucent.

Add 1/2 diced red bell pepper and 1/2 cup corn kernels and cook 2–3 minutes until tender-crisp. Stir in 1 cup drained and rinsed black beans, 1/2 tsp ground cumin, 1/4 tsp salt and 1/4 tsp black pepper. Cook until beans are warmed through, about 2–3 minutes. Remove from heat.

Place 1/2 thinly sliced red onion in a jar or bowl. In a small measuring cup combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt. Stir until sugar and salt dissolve, pour over onions and press down to submerge. Let sit 15–20 minutes at room temperature, stirring once. For best flavor refrigerate 1 hour; will keep up to 1 week.

Whisk together 1/2 cup plain Greek yogurt, 2 tbs chopped cilantro, 1 tbs chopped mint, 1 tsp lime juice, 1/2 minced garlic clove, 1/4 tsp salt and 1/4 tsp black pepper. If the sauce is too thick, thin with up to 1 tsp water until pourable. Refrigerate until ready to use.

Divide mixed salad greens or shredded romaine between two bowls (about 1 cup per bowl). Spoon half the cilantro-lime rice into each bowl (about 1/2 cup cooked rice each).

Top each bowl with half of the warm herbed paneer (about 200 g each), half the black bean and vegetable mix, a few pickled red onion slices, halved cherry tomatoes and avocado slices.

Drizzle 2–3 tbs herbed yogurt sauce over each bowl (or to taste). Garnish with fresh cilantro leaves, lime wedges and a few drops of hot sauce if desired.

Serve immediately while paneer and rice are warm.