Flavor-Packed Burrito Bowls: Chargrilled Moroccan Cottage Cheese & Chipotle Paneer

Burrito bowls are the perfect balance of taste, texture, and nutrition—no wrap required. These two bold versions take inspiration from global flavors, combining hearty grains, seasoned paneer, vibrant vegetables, and creamy sauces into one delicious dish. Whether you're craving smoky Moroccan spices or zesty Peri Peri heat, these bowls are guaranteed to be the highlight of your meal prep or dinner rotation.

Recipe 1: Chargrilled Moroccan Cottage Cheese with Chipotle Cream

Ingredients

• 100g paneer, cubed

• 1 cup cooked rice (basmati or brown)

• ½ cup tri-color bell peppers, sliced

• 1 tablespoon hung curd (for marination)

• 1 tablespoon hung curd (for sauce)

• 1 tablespoon fresh cream

• 1 medium tomato, diced

• 1 small onion, diced

• 2 tablespoons sweet corn (boiled)

• ¼ cup cooked rajma (kidney beans)

• ¼ cucumber, diced

• 2 tablespoons chopped pineapple

• 1 tablespoon chopped parsley

• 1 tablespoon chopped cilantro

• ½ teaspoon chipotle seasoning

• ½ teaspoon peri peri seasoning

• Jalapeño slices, to taste

• ½ cup shredded lettuce

• Salt and pepper, to taste

• Oil for grilling

Instructions

1. Marinate the paneer
   In a bowl, mix paneer cubes with 1 tablespoon hung curd, peri peri seasoning, and a pinch of salt. Let it rest for 15–20 minutes to absorb flavor.

2. Grill the paneer
   Heat a grill pan with a little oil. Add the marinated paneer and grill on medium heat for 3–4 minutes on each side until slightly charred and golden.

3. Sauté the peppers
   In the same pan, sauté the bell peppers for 2–3 minutes until just tender but still colorful and crisp.

4. Prepare the chipotle cream sauce
   In a small bowl, whisk together 1 tablespoon hung curd, 1 tablespoon fresh cream, chipotle seasoning, and a pinch of salt and pepper until smooth and creamy.

5. Assemble the bowl
   In a wide serving bowl, start with a layer of rice. Add kidney beans, sautéed bell peppers, grilled paneer, sweet corn, diced cucumber, pineapple, tomato, and onion. Place lettuce and jalapeño slices on the side.

6. Finish and serve
   Drizzle the chipotle cream over the top. Garnish with chopped parsley and cilantro. Serve immediately or refrigerate for later.

Nutrition Information (per bowl, approx.)

Recipe 2: Peri Peri Paneer & Taqueria Bean Burrito Bowl

Ingredients

• 1 cup cilantro rice

• 100g paneer, cubed

• 1 tablespoon Peri Peri seasoning

• ½ cup cooked bean taqueria (mix of rajma and black beans sautéed with garlic and spices)

• ½ cup fajita vegetables (bell peppers and onions, lightly sautéed)

• 1 tablespoon sour cream

• 2 tablespoons tomato salsa

• ¼ cup mixed lettuce

• ¼ cup shredded cabbage

• ¼ cup julienned carrot

• 1 tablespoon Peri Peri mayo

• Salt and pepper, to taste

• Oil for grilling

Instructions

1. Marinate and grill the paneer
   Mix paneer cubes with Peri Peri seasoning and a splash of oil. Let it sit for 10–15 minutes, then grill or pan-fry until golden and slightly crisp.

2. Prepare the fajita vegetables
   In a pan, sauté sliced bell peppers and onions with a pinch of salt for 2–3 minutes until slightly softened but still vibrant.

3. Cook the taqueria beans
   Heat rajma and black beans in a pan with olive oil, garlic, cumin, and a pinch of chili powder. Sauté until warm and well seasoned.

4. Assemble the bowl
   Place cilantro rice at the base of the bowl. Layer the grilled paneer, fajita veggies, taqueria beans, shredded cabbage, carrots, and mixed lettuce on top.

5. Add sauces and finish
   Top the bowl with sour cream, tomato salsa, and a drizzle of Peri Peri mayo. Sprinkle with salt and pepper as needed.

6. Serve
   Serve warm for a hearty, satisfying meal that delivers big flavor in every bite.

Nutrition Information (per bowl, approx.)

Tips & Variations

• Go vegan- Replace paneer with tofu and use plant-based alternatives for cream, curd, sour cream, and mayo. Ensure your seasonings are dairy-free.

• Lower the carbs- Substitute rice with cauliflower rice or shredded cabbage base. Use more leafy greens to increase volume without carbs.

• Add crunch- Top your bowl with roasted chickpeas, crushed tortilla chips, or toasted seeds for extra texture.

• Customize the heat- Adjust the spice levels by increasing or reducing jalapeños, chipotle, and peri peri elements depending on your preference.

• Pack it for lunch- Store components separately and assemble fresh just before eating to keep the veggies crisp and the flavors vibrant.

• Flavor twist ideas- Try replacing the chipotle cream with garlic yogurt sauce or switch out tomato salsa for mango salsa to add a sweet note.