Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)

Move over Chipotle! This Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan) recipe is a longtime favorite. These veggie-loaded bowls are bursting with fresh flavor and hearty texture, making for a light-yet-satisfying meal. Perfect for any occasion, they are not only easy to prepare but also customizable to suit your taste buds!

Why You’ll Love This Recipe

• Flavorful Layers: Each bowl is packed with grilled veggies and creamy green rice, ensuring every bite is a delightful taste experience.
• Customizable Options: You can easily swap in your favorite vegetables and toppings, making this dish perfect for using up what you have on hand.
• Healthy Ingredients: Rich in nutrients and fiber, this recipe is a great way to enjoy a wholesome meal that won’t weigh you down.
• Quick Preparation: With simple steps and minimal cooking time, you’ll have dinner ready in under an hour!
• Meal Prep Friendly: These burrito bowls are ideal for meal prepping, allowing you to enjoy delicious meals throughout the week.

Tools and Preparation

To make these delicious Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan), you’ll need some essential kitchen tools.

Essential Tools and Equipment

• Grill or grill pan
• Food processor
• Baking sheet
• Mixing bowls
• Knife and cutting board

Importance of Each Tool

• Grill or grill pan: This tool is crucial for achieving that charred, smoky flavor in the vegetables.
• Food processor: It makes blending the creamy green rice quick and easy, giving it a smooth consistency.
• Baking sheet: Perfect for preparing your veggies before grilling, allowing for even cooking.
• Mixing bowls: Necessary for combining ingredients without mess.

Ingredients

For the Grilled Veggies

• 2 tablespoons avocado oil or high smoke point vegetable oil of choice
• 2 ears sweet corn, husked
• 3 large bell peppers (color of choice), sliced from stem into 3–4 flat planks
• 2 red onions, peeled & sliced into ⅛ths (with root end intact)
• 1 large sweet potato, peeled as desired & sliced into ½-inch rounds (crosswise) or planks (lengthwise)

For the Black Beans

• 1 (one) 15-ounce can black beans, drained & rinsed
• Kosher salt & ground black pepper, to season

For the Green Rice

• 2 cups cooked brown rice or rice of choice
• 1 large avocado
• 2 jalapeños, deseeded as desired & roughly chopped
• 3 cloves garlic
• 1 cup loosely packed cilantro leaves & tender stems
• 2 large juicy limes, juiced (about ¼ cup juice)
• ¼ cup water
• Kosher salt & ground black pepper, to season

For Serving

• As desired: green rice, pico de gallo or salsa of choice, chopped lettuce, finely chopped cilantro, sour cream or cashew crema, guacamole or mashed avocado, lime wedges, etc.

How to Make Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)

Step 1: Preheat the Grill

Preheat your grill to medium-high heat (450-500 degrees F). Gather and prep all ingredients according to the ingredients list provided.

Step 2: Prepare the Green Rice

1. In a food processor, combine the avocado, jalapeños, garlic, cilantro, and lime juice.
2. Season with 1 teaspoon kosher salt and ground black pepper as desired. Pulse to combine.
3. Allow the food processor to run while slowly streaming in water until creamy. Adjust water as needed based on avocado size.
4. Transfer this mixture to a large bowl and fold in your cooked rice until well combined. Taste and adjust seasoning if necessary.

Step 3: Grill the Vegetables

1. Place corn, bell peppers, onions, and sweet potato on a baking sheet. Drizzle with avocado oil and season with kosher salt and pepper.
2. Toss everything well to coat before placing it on the preheated grill.
3. Grill vegetables for about 3–4 minutes per side until charred and tender. Once cooked, transfer them back to the baking sheet:
4. Slice corn from cobs once cool enough to handle.
5. Chop remaining veggies into bite-sized pieces.

Step 4: Assemble Your Burrito Bowls

In each serving bowl:
1. Start with a generous spoonful of green rice at the bottom.
2. Layer on grilled veggies, grilled corn, black beans, lettuce, and any additional toppings you desire.
Enjoy your colorful and flavorful Grilled Veggie Burrito Bowls with Black Beans & Green Rice!

How to Serve Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)

Grilled Veggie Burrito Bowls are a delightful and customizable meal option. Here are some serving suggestions to elevate your dining experience and make each bowl unique.

Toppings

• Salsa: Choose your favorite salsa, whether it’s mild or spicy, to add a zesty kick.
• Guacamole: Creamy guacamole enhances the flavors and adds healthy fats.
• Chopped Lettuce: Fresh lettuce provides a nice crunch and balances the warm ingredients.
• Finely Chopped Cilantro: This herb adds freshness and brightness to each bite.
• Cashew Crema: A great alternative to sour cream, it adds creaminess with a nutty flavor.

Additional Proteins

• Crispy Chickpeas: Roasted chickpeas make for a crunchy topping that’s high in protein.
• Grilled Chicken or Turkey: For those who enjoy meat, adding grilled chicken or turkey can provide extra heartiness.

Accompaniments

• Corn Tortillas: Serve warm corn tortillas on the side for an authentic touch.
• Lime Wedges: Squeeze fresh lime juice over the bowl for added zest and flavor.

How to Perfect Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)

Creating the perfect Grilled Veggie Burrito Bowls is all about balance and flavor. Here are some tips to ensure your bowls turn out delicious every time.

• Bold seasoning: Use generous amounts of salt and pepper on veggies before grilling to enhance their natural flavors.
• High-quality oil: Opt for avocado oil or another high smoke point oil for grilling to achieve that perfect char without burning the veggies.
• Fresh ingredients: Always select the freshest produce; it makes a significant difference in taste and texture.
• Customize rice options: While brown rice is healthy, feel free to experiment with other grains like quinoa or cauliflower rice for variety.
• Layer thoughtfully: Start with green rice as a base, then layer toppings strategically for an appealing presentation and balanced flavors.
• Meal prep ahead: Prepare the green rice and grill veggies in advance for quick assembly during busy weeknights.

Best Side Dishes for Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)

Complement your Grilled Veggie Burrito Bowls with delicious side dishes that enhance the meal. Here are some excellent options:

1. Mexican Street Corn Salad: A refreshing salad made with corn, lime, cilantro, and spices that pairs perfectly with burrito bowls.
2. Spicy Black Bean Soup: A hearty soup that can serve as a warming start before diving into burrito bowls.
3. Chips and Guacamole: Crunchy tortilla chips served alongside creamy guacamole make for an irresistible appetizer.
4. Cilantro Lime Quinoa: Quinoa tossed with cilantro and lime serves as a nutritious side packed with protein.
5. Roasted Sweet Potatoes: Sweet potatoes roasted until golden provide sweetness that complements the savory burrito bowls.
6. Simple Green Salad: A light salad with mixed greens, cucumber, and a zesty vinaigrette refreshes the palate between bites of hearty burrito bowls.

Common Mistakes to Avoid

Building a delicious Grilled Veggie Burrito Bowl can be simple, but common mistakes can detract from your experience. Here are some pitfalls to watch out for:

• Skipping the Marinade: Not marinating your veggies can lead to bland flavors. Use a simple olive oil, lime juice, and seasoning mix to boost taste.
• Overcrowding the Grill: Placing too many vegetables on the grill at once may steam them instead of grilling. Grill in batches for that perfect char.
• Neglecting Seasoning: Failing to season each component adequately can result in a lackluster bowl. Remember to season both the rice and grilled vegetables.
• Choosing Low-Quality Rice: Using instant or low-quality rice can affect texture. Opt for good quality brown rice or your preferred grain for better results.
• Skipping Fresh Toppings: Missing out on fresh toppings like cilantro or salsa can make your bowl feel incomplete. Don’t skip these flavorful additions!

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Best consumed within 3-4 days for optimal freshness and flavor.

Freezing Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)

• Allow the bowl components to cool completely before freezing.
• Store in freezer-safe containers or bags for up to 2 months.

Reheating Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)

• Oven: Preheat to 350°F (175°C) and bake covered for about 15-20 minutes until heated through.
• Microwave: Heat in short intervals, stirring occasionally until hot throughout, usually about 2-3 minutes.
• Stovetop: Warm in a skillet over medium heat, stirring until heated through; add a splash of water if needed.

Frequently Asked Questions

Can I make Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan) ahead of time?

Yes! You can prepare all components in advance and assemble them just before serving for a fresh meal.

What vegetables work best for grilling?

Popular choices include bell peppers, zucchini, onions, corn, and sweet potatoes. Feel free to mix it up based on seasonal produce!

How do I customize my Grilled Veggie Burrito Bowls?

You can add various toppings like guacamole, cashew crema, or different beans to enhance flavors according to your preference.

Can I use quinoa instead of rice?

Absolutely! Quinoa is an excellent substitute that adds protein and texture to your burrito bowls.

Are these burrito bowls gluten-free?

Yes! As long as you use gluten-free grains and confirm your toppings are gluten-free as well.

Final Thoughts

Grilled Veggie Burrito Bowls with Black Beans & Green Rice are not only delicious but also incredibly versatile. You can customize them endlessly with your favorite vegetables and toppings. Whether you’re meal prepping or looking for a quick dinner option, this recipe is sure to impress. Give it a try today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Indulge in the vibrant flavors of Grilled Veggie Burrito Bowls with Black Beans and Green Rice, a delightful vegetarian and vegan meal that is as satisfying as it is customizable. This dish features a colorful medley of grilled vegetables like bell peppers, sweet potatoes, and corn, all layered over creamy green rice infused with avocado and cilantro. Rich in nutrients and fiber, these bowls are perfect for a quick weeknight dinner or meal prep for busy days. With options to personalize each bowl with your favorite toppings, they cater to every palate while delivering a fresh, hearty experience.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons avocado oil or high smoke point vegetable oil of choice
• 2 ears sweet corn, husked
• 3 large bell peppers (color of choice), sliced from stem into 3–4 flat planks
• 2 red onions, peeled & sliced into ⅛ths (with root end intact)
• 1 large sweet potato, peeled as desired & sliced into ½-inch rounds (crosswise) or planks (lengthwise)
• 1 (one) 15-ounce can black beans, drained & rinsed
• Kosher salt & ground black pepper, to season
• 2 cups cooked brown rice or rice of choice
• 1 large avocado
• 2 jalapeños, deseeded as desired & roughly chopped
• 3 cloves garlic
• 1 cup loosely packed cilantro leaves & tender stems
• 2 large juicy limes, juiced (about ¼ cup juice)
• ¼ cup water
• As desired: green rice, pico de gallo or salsa of choice, chopped lettuce, finely chopped cilantro, sour cream or cashew crema, guacamole or mashed avocado, lime wedges

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your grill to medium-high heat (450-500°F). Gather and prep all ingredients according to the ingredients list provided.
2. In a food processor, combine the avocado, jalapeños, garlic, cilantro, and lime juice. Season with 1 teaspoon kosher salt and ground black pepper as desired. Pulse to combine. Allow the food processor to run while slowly streaming in water until creamy. Adjust water as needed based on avocado size. Transfer this mixture to a large bowl and fold in your cooked rice until well combined. Taste and adjust seasoning if necessary.
3. Place corn, bell peppers, onions, and sweet potato on a baking sheet. Drizzle with avocado oil and season with kosher salt and pepper. Toss everything well to coat before placing it on the preheated grill. Grill vegetables for about 3–4 minutes per side until charred and tender. Once cooked, transfer them back to the baking sheet: Slice corn from cobs once cool enough to handle. Chop remaining veggies into bite-sized pieces.
4. In each serving bowl: Start with a generous spoonful of green rice at the bottom. Layer on grilled veggies, grilled corn, black beans, lettuce, and any additional toppings you desire.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 450g)
• Calories: 540
• Sugar: 6g
• Sodium: 350mg
• Fat: 19g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 81g
• Fiber: 15g
• Protein: 14g
• Cholesterol: 0mg