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

Move over Chipotle! This Grilled Veggie Burrito Bowl with Black Beans & Green Rice (Vegetarian, Vegan) recipe is a longtime favorite. These veggie-loaded bowls explode with fresh flavor and hearty texture, making for a light yet satisfying meal. Perfect for lunch, dinner, or meal prep, these bowls are easy to customize and sure to please everyone at the table.

Why You’ll Love This Recipe

• Quick and Easy: With a total time of just 50 minutes, you can whip up these delicious burrito bowls without a fuss.
• Flavor-Packed: Each bite bursts with the smoky taste of grilled veggies and the zesty kick of green rice, creating a delightful combination.
• Versatile Ingredients: Use whatever vegetables you have on hand or prefer—this recipe encourages creativity!
• Perfect for Meal Prep: Make a big batch and enjoy throughout the week; they hold up well in the fridge.
• Vegan-Friendly: This wholesome dish caters to vegans and vegetarians alike, making it an inclusive choice for gatherings.

Tools and Preparation

To create your Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan), you’ll need some essential kitchen tools. Having the right equipment makes cooking easier and more enjoyable.

Essential Tools and Equipment

• Food processor
• Grill or grill pan
• Baking sheet
• Knife and cutting board
• Large mixing bowl

Importance of Each Tool

• Food processor: Ideal for creating the creamy green rice quickly and efficiently.
• Grill or grill pan: Adds that delicious charred flavor to your veggies that elevates this dish.
• Baking sheet: Useful for prepping veggies before grilling, ensuring even cooking.

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

For Serving

• Green rice (below)
• Pico de gallo or salsa of choice
• Chopped lettuce
• Finely chopped cilantro
• Sour cream or cashew crema
• Guacamole or mashed avocado
• Lime wedges

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

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

Step 1: Preheat the Grill

Preheat your grill for medium-high direct heat grilling at about 450–500 degrees F. Gather and prep all ingredients according to the ingredients list above.

Step 2: Prepare the Green Rice Mixture

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. After blending well, let it run while slowly adding water until creamy. You may need more or less water depending on your avocado size.
4. Transfer this mixture to a large bowl and fold in your cooked rice. Taste and adjust seasoning as loved.

Step 3: Grill Your Vegetables

1. Place sweet corn, bell peppers, onions, and sweet potato onto a baking sheet.
2. Drizzle with avocado oil and season with kosher salt and ground black pepper; toss well.
3. Grill vegetables for about 3–4 minutes per side until charred and tender.
4. Once grilled, transfer them back to the baking sheet to cool slightly before chopping into bite-sized pieces.

Step 4: Assemble Your Burrito Bowls

In a large shallow bowl:
1. Start by adding a generous spoonful of the green rice at the bottom.
2. Top it with grilled veggies, grilled corn cut from cobb, black beans, lettuce, and any other toppings you desire.
3. Enjoy your colorful creation!

Now you have everything you need for delicious Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan). Happy cooking!

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

Serving Grilled Veggie Burrito Bowls is a delightful way to enjoy a fresh and vibrant meal. Layering different colors and textures makes each bowl visually appealing and satisfying.

Fresh Toppings

• Pico de Gallo – A mix of diced tomatoes, onions, cilantro, and lime juice for a zesty kick.
• Guacamole – Creamy and rich avocado dip that adds a smooth texture.
• Chopped Lettuce – Fresh greens for a crunchy contrast to the grilled veggies.

Flavor Enhancers

• Sour Cream or Cashew Crema – Adds creaminess; use cashew crema for a dairy-free option.
• Lime Wedges – Squeeze over your bowl for an extra burst of citrus flavor.
• Hot Sauce – Spice things up with your favorite hot sauce!

Additional Proteins

• Grilled Chicken or Turkey – For those who want to add some lean protein to the meal.
• Tofu or Tempeh – Excellent plant-based alternatives that absorb flavors well.

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

Creating the perfect Grilled Veggie Burrito Bowl involves careful preparation and attention to detail. Here are some tips to enhance your dish.

• Bold seasoning: Season each layer well, from the veggies to the rice, for maximum flavor impact.
• Use fresh ingredients: Fresh produce not only tastes better but also adds vibrant colors to your bowl.
• Experiment with spices: Try adding cumin or chili powder to the grilled veggies for an extra kick.
• Grill at the right temperature: Ensure your grill is preheated properly for the best char on your vegetables.
• Customize rice options: Use quinoa or cauliflower rice as alternatives for added nutrients and variety.
• Meal prep ahead of time: Prepare components in advance for quick assembly during busy weeknights.

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

Pairing side dishes with your Grilled Veggie Burrito Bowls can elevate your meal experience. Here are some delicious options.

1. Mexican Street Corn Salad – A refreshing salad made with corn, lime, chili powder, and cheese (or nutritional yeast).
2. Black Bean Soup – A warm and hearty soup that complements the burrito bowls beautifully.
3. Cilantro Lime Quinoa – A light quinoa dish infused with cilantro and lime for a zesty side.
4. Chips and Salsa – Crunchy tortilla chips served with fresh salsa make for an enjoyable snack.
5. Roasted Sweet Potatoes – Sweet, caramelized bites that add sweetness and fiber alongside your bowl.
6. Guacamole and Plantain Chips – Creamy guacamole paired with crispy plantain chips for a unique twist.
7. Fruit Salad – A sweet mix of seasonal fruits provides a refreshing contrast to savory flavors.
8. Stuffed Avocados – Halved avocados filled with beans, corn, and salsa offer a nutritious side option.

Common Mistakes to Avoid

Creating Grilled Veggie Burrito Bowls with Black Beans & Green Rice can be a delightful experience, but there are common mistakes to watch out for.

• Skipping the Marinade: Not marinating your veggies can lead to bland flavors. Use a simple mix of lime juice, oil, and spices for a burst of taste.
• Overcooking the Veggies: Overcooked vegetables lose their texture and flavor. Aim for that perfect char while keeping them tender-crisp.
• Not Seasoning Properly: Failing to season at every step can result in underwhelming bowls. Don’t forget to salt your rice, black beans, and grilled vegetables.
• Ignoring Fresh Ingredients: Using stale or low-quality ingredients can ruin the dish. Always opt for fresh produce for the best results.
• Using Plain Rice: Cooking rice without any added flavor can make it dull. Enhance it with herbs or spices, or try making green rice for more excitement.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in airtight containers.
• They will last up to 3–4 days in the refrigerator.

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

• Use freezer-safe containers or bags.
• They can be frozen 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 until heated through, about 15-20 minutes.
• Microwave: Heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Warm in a skillet over medium heat until heated thoroughly.

Frequently Asked Questions

Here are some common questions about Grilled Veggie Burrito Bowls with Black Beans & Green Rice.

Can I use other vegetables in my Grilled Veggie Burrito Bowls?

Yes! Feel free to use any seasonal vegetables you have on hand. Zucchini and mushrooms work great too!

How do I make green rice for my burrito bowls?

Blend avocado, cilantro, jalapeño, garlic, and lime juice then fold it into your cooked rice for a vibrant addition.

How long do these burrito bowls last?

They can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.

Can I make this recipe gluten-free?

Absolutely! Just ensure that all ingredients used are certified gluten-free, including the rice.

What toppings work well with this recipe?

You can top your burrito bowls with guacamole, salsa, chopped lettuce, or even cashew crema for extra creaminess.

Final Thoughts

These Grilled Veggie Burrito Bowls with Black Beans & Green Rice are not only flavorful but also versatile. You can customize them based on your preferences or what you have at home. Enjoy experimenting with different toppings and sides to make this dish uniquely yours!

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

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Grilled Veggie Burrito Bowls with Black Beans & Green Rice

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• Author: Amelia
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Indulge in a delightful explosion of flavors with these Grilled Veggie Burrito Bowls featuring Black Beans and Green Rice. This vegetarian and vegan-friendly dish is perfect for lunch, dinner, or meal prep, allowing you to customize it to your taste using seasonal vegetables. Each bowl is a colorful feast, combining smoky grilled veggies with creamy green rice and zesty toppings. Quick to prepare in just 50 minutes, these hearty bowls are sure to satisfy everyone at your table while being nutritious and light.

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Ingredients

Scale 1x2x3x

• 2 tablespoons avocado oil
• 2 ears sweet corn
• 3 large bell peppers
• 2 red onions
• 1 large sweet potato
• 1 (15-ounce) can black beans
• 2 cups cooked brown rice
• 1 large avocado
• 2 jalapeños
• Fresh cilantro
• Juice of 2 limes

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Instructions

1. Preheat the grill to medium-high heat (450–500°F). Prepare all ingredients.
2. In a food processor, blend avocado, jalapeños, garlic, cilantro, and lime juice until creamy. Fold into cooked rice.
3. Toss sweet corn, bell peppers, onions, and sweet potato with avocado oil; season with salt and pepper. Grill vegetables for about 3–4 minutes per side until charred.
4. Assemble bowls by layering green rice with grilled veggies, black beans, and desired toppings.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 550
• Sugar: 6g
• Sodium: 350mg
• Fat: 24g
• Saturated Fat: 3g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 76g
• Fiber: 18g
• Protein: 15g
• Cholesterol: 0mg