Burrito bowl with chermoula

By Vanessa Gianfrancesco
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

A wonderful medley of unorthodox flavours.

SERVES
4
 TO
6
TOTAL TIME

Ingredients

Burrito bowl:

  • 3/4 cup (180 milliliters) water
  • 1/4 cup (60 milliliters) apple cider vinegar
  • 680-907 grams boneless, skinless turkey breast, cut into ½-inch (1.25 cm) cubes
  • 1/2 cup (120 milliliters) diced sweet yellow onion
  • 1 x 444 milliliters can black beans, drained and rinsed
  • 1 1/2 cups (350 milliliters) frozen corn
  • 1 1/4 cups (300 milliliters) salsa
  • 1 cup (240 milliliters) long grain rice

Chermoula:

  • 1 tablespoon (15 milliliters) minced garlic
  • 1 1/2 teaspoons (7.5 milliliters) dried oregano
  • 3/4 cup (180 milliliters) olive oil
  • 1 teaspoon (5 milliliters) lemon zest
  • 1/3 cup (80 milliliters) fresh lemon juice
  • 2 teaspoons (10 milliliters) smoked paprika
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/2 teaspoon (2.5 milliliters) crushed red pepper
  • 1 cup (240 milliliters) tightly packed cilantro leaves
  • 1 cup (240 milliliters) tightly packed parsley leaves
  • 1/2 cup (120 milliliters) tightly packed mint leaves

To serve:

  • 3 avocados, cut into thin slices
  • 2 cups (470 milliliters) grape tomatoes, halved
  • 1/2 cup (120 milliliters) finely sliced green onions
  • 3/4 cup (180 milliliters) grated old cheddar cheese
  • Fresh cilantro, finely chopped
  • 1 lemon, cut into wedges
  • 1/2 cup (120 milliliters) sour cream

Directions

To make the chermoula, add garlic, oregano, olive oil, lemon zest, lemon juice, smoked paprika, salt, crushed red pepper, cilantro, parsley, and mint to a food processor and blend until smooth and uniform.

Add water, apple cider vinegar, turkey, onion, beans, corn, salsa, and chermoula to the multi-cooker. Stir to combine. Pour rice over top, then push it down so it’s submerged in liquid. Close and lock lid. Close vent.  Set to Pressure Cook on high for eight minutes.

Once the cooking has finished, quick release the steam by opening the valve, making sure to vent steam away from you.  

Open the lid, fluff the rice, and stir the burrito mixture until uniform. Transfer to a serving bowl. Top with avocado, tomatoes, green onions, cheese, and cilantro. Serve with lemon wedges and sour cream.

WATCH

Pressure's On Fridays at 10pm & 10:30 pm ET on Gusto

FOLLOW Vanessa Gianfrancesco

Bell Media Lifestyle Specialty Terms of Use Privacy Policy