I’m all about those one-bowl dishes where the toppings make or break the meal and play just as much an important role as the main thing. In my recipes, I love leaving things open to a little interpretation, customization, (colorful) creativity, personal touch, what have you. I’m here for all of it and so should you! It’s a huge part of the magic and expressive potential that makes cooking so much fun. The plate is your canvas, literally! (and figuratively too of course).
To assemble this chilli plate, I started off with a spread of lightly dressed baby leaves, a second layer of Japanese germinated brown rice aka hatsuga genmai 発芽玄米) and then a hearty layer of chilli (recipe below) for the third layer which I then topped with all kinds of whatever I was in the mood for or had on hand because like I said toppings are everything. Don’t be afraid to get creative! Read below for simple topping and dressing ideas.
I added a much loved Japanese ingredient to deepen the overall flavor of the dish– Hatcho miso (red miso also works). Hatcho miso, a saltier variety of miso that uses only soybeans, is great to add to tomato based stews like beef stew or curry. A little goes a long way! You call also use yellow miso if you can’t get ahold of it.
Chilli Burrito ‘Plate’ Recipe
Ingredients
- 2 tbs olive oil, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 150 g ground chicken, thigh meat
- ½ carrot, diced
- 1 zucchini, diced
- 3 green mild chilli peppers, chopped
- ½ tbs paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 1 can diced tomatoes
- 1 tbs tomato paste
- 1 tsp brown sugar
- 1 tsp salt + more to to taste
- 1 can black beans (can juice included)
- Handful frozen corn (optional)
- 1 tsp hatcho miso paste + more to taste (I used the powder version of it)
- Handful of chopped fresh coriander, plus’s more for garnish
- Optional: slurry to thicken up (½ tsp corn or potato starch mixed with 1 tbs water)
Directions
Heat 1 tbs of the olive oil in a pot on high heat and add the onions and a sprinkle of salt. Saute until translucent and slightly golden. Add the ground chicken and stir until a little firm and no longer pink. Next add the garlic, carrot, zucchini, pepper, and mix for a few minutes. Add the spices and stir again. Then, add the tomatoes and let bubble for a minute. Add 1.5 cans worth of water and increase the heat to high. Add the salt and sugar. When it comes to a boil, cover and simmer for 15-20 min or until the vegetables soften. Add the can of beans and corn and let it simmer for another 10 min or so. Finally, mix and dissolve Hatcho miso in a small bowl and add it to the chilli. Mix in the chopped coriander.
Optional to thicken the chilli: My chilli was not as thick as I wanted so I added slurry and simmer for a few more minutes.
Turn off the heat and let it rest for a few minutes to give it time to thicken up a little bit. In the meantime prepare your toppings and assemble your plate.
To assemble: In a wide plate, add a layer of desired greens (I used a mixture of baby leaves) and top it with desired cooked grains (I used germinated brown rice but you can use anything—quinoa works well). Add a hearty scoop of the chilli and desired toppings.
Optional Toppings: Diced avocado, cherry tomatoes, vegan shredded cheese, sliced chili peppers, soy yogurt sauce (below), tortilla chips, whatever you’re best desires cuz it’s your meal! The possibilities are endless to be honest.
Yogurt Sauce
- ½ cup soy yogurt
- ¼ tsp salt
- ½ tsp white vinegar or lime
- 1 green chili, thinly sliced
- 1 tbs chopped coriander
- Pinch of pepper
Burrito option (shown below): A meal is always more enjoyable when there is more than one way to eat it , am I right? To make burrito or soft shell taco just assemble layers in the same order into a warm flour tortilla and devour.