Soak red kidney beans overnight or for at least 8 hours.

Cook beans in a pressure cooker with salt for 30 minutes until tender.

Heat olive oil in a pan, add garlic, cooked beans, tomato puree, cumin powder, red chili powder, Tabasco, and salt.

Toss until beans are well coated with flavors and spices. Stir in coriander leaves.

Cook rice with water, salt, and olive oil in a pressure cooker. Simmer for 3 minutes after the first whistle.

Fluff the rice with a fork after it cools.

Heat olive oil in a wok, stir in garlic, cooked rice, and chopped herbs.

Stir-fry for about a minute and add lemon juice.

Mash avocado pulp with a fork. Stir in parsley, onions, and chili flakes. Season with salt.

Combine chopped tomatoes, green chilies, onions, sugar, cumin powder, red chili powder, salt, Tabasco, and coriander leaves in a bowl.

Whisk hung curd with parsley, garlic, and olive oil. Season with salt.

Heat olive oil in a pan; add sliced red and green bell peppers and onions. Saute until soft and lightly caramelized.

Assemble the burrito bowl with spiced red beans, rice, guacamole, salsa, herbed yogurt, and roasted vegetables.