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