Mexican-Inspired Burito Bowl with Ginger-Spiced Soya Chunks

1Rinse the basmati rice (1 cup) under cold water until water runs clear. Soak for 15 minutes, then drain.

2Drain the soaked black-eyed beans (½ cup) and cook them in 2 cups of water until tender but not mushy, about 20-25 minutes. Drain and set aside.

3Soak the soya chunks (1 cup) in hot water for 10 minutes until soft. Drain and squeeze out excess water.

4Heat 1 tablespoon of vegetable oil (2 tablespoons) in a large pan over medium heat. Add cumin seeds (1 teaspoon) and let them sizzle for 30 seconds.

5Add the chopped onions, garlic (3 cloves), ginger, and green chili (1 small) (if using). Sauté until onions turn translucent and fragrant, about 5 minutes.

6Add the chopped tomato (1 medium) and cook until soft and oil starts to separate, about 7 minutes.

7Stir in smoked paprika (1 teaspoon), ground cumin (½ teaspoon), coriander powder (½ teaspoon), chili powder (½ teaspoon), oregano, and salt. Cook the spices for 2 minutes to release their aroma.

8Add the soaked soya chunks (1 cup), cooked black-eyed beans (½ cup), mushrooms (½ cup), sweet corn (½ cup), and tofu cubes (if using). Mix well to coat with the spice mixture.

9Pour in 1/2 cup water to create a thick, smoky tomato (1 medium) sauce. Cover and simmer on low heat for 15 minutes, stirring occasionally to prevent sticking.

10Meanwhile, cook the soaked rice in 2 cups of boiling water with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until water is absorbed and rice is fluffy. Remove from heat and let it rest covered for 5 minutes.

11Fluff the rice with a fork and stir in lime juice for a fresh citrus note.

12To serve, place a generous portion of lime-infused rice in each bowl and top with the Mexican-spiced soya chunk and vegetable mixture.

13Garnish with fresh cilantro leaves and an extra squeeze of lime juice if desired. Serve hot.