A worldwide favourite, the build-your-own bowl layers rice or greens with beans, protein and a punchy sauce over a tomato-chilli base. We give it a Boombay twist, using our Spicy Ketchup only where it earns its place, glazing the beans and protein and mixing into a smoky drizzle, while the fresh guacamole stays bright and untouched. That contrast between the warm, sweet-smoky sauce and the cool, fresh toppings is what makes the bowl sing.
Chef's note:
Let Boombay's Spicy Ketchup do the cooked, saucy jobs, glazing the beans and protein and turning into a smoky drizzle, and keep it out of the fresh elements like rice, guacamole and salsa, where its sweet, warm-spiced profile would dull their brightness. For the drizzle, thin the ketchup with a squeeze of lime and a little oil, or fold it into curd or mayo for a creamy, chipotle-style finish.
Ingredients:
- 4-5 tablespoons of Boombay’s Spicy Ketchup
- 1 cup Rajma or black beans, cooked
- 2 cups Cooked rice or lettuce (base)
- 150g Paneer, chicken or tofu (optional)
- 1 Avocado
- 1 Lime
- To Top Grated cheese
- To Top Onion and coriander
- 1 tablespoon Oil
- To Taste Salt
- Optional extras: fresh salsa, sweet corn, plain curd or sour cream
Products Used:
Prep
- Mash the avocado with lime, salt and coriander for a quick guacamole. Keep aside.
Cooking
- Beans: simmer the beans with 1 tbsp Boombay's Spicy Ketchup and a splash of water until glazed.
- Protein (optional): toss paneer, chicken or tofu in 1 tbsp Spicy Ketchup and pan-cook until lightly charred.
- Drizzle: thin 2 tbsp Spicy Ketchup with a squeeze of lime and a little oil (or stir into curd or mayo).
- Assemble: rice or lettuce base, glazed beans, protein, guacamole, cheese, onion and any optional extras. Finish with the Spicy Ketchup drizzle.
Garnish
- Coriander and a squeeze of lime.