Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan) are the perfect meal for any occasion! These bowls are packed with vibrant flavors and textures that make every bite a delight. Whether you’re hosting a casual dinner or prepping meals for the week, these customizable burrito bowls will satisfy your cravings while keeping things light and healthy. The combination of grilled vegetables, creamy green rice, and hearty black beans creates an unforgettable dish that’s easy to prepare and even easier to enjoy!
Why You’ll Love This Recipe
- Easy to Prepare: This recipe comes together quickly, making it perfect for busy weeknights.
- Flavorful Layers: The combination of grilled veggies and creamy green rice adds depth to every bite.
- Customizable: Use your favorite vegetables and toppings to create a bowl that suits your taste.
- Healthy & Satisfying: Packed with nutrients from fresh ingredients, these bowls are both filling and nutritious.
- Perfect for Meal Prep: Make a big batch and enjoy throughout the week for quick lunches or dinners.
Tools and Preparation
Having the right tools makes cooking fun and efficient. Here are some essential tools you’ll need to create your Grilled Veggie Burrito Bowls.
Essential Tools and Equipment
- Food processor
- Grill or grill pan
- Baking sheet
- Knife
- Cutting board
Importance of Each Tool
- Food processor: This tool helps blend the avocado and herbs into a smooth green rice mixture quickly.
- Grill or grill pan: Achieves that smoky flavor in veggies, enhancing their taste beautifully.
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 450–500 degrees F. Gather all ingredients according to the Ingredients List above.
Step 2: Make the Green Rice
Add the avocado, jalapeños, garlic, cilantro, and lime juice to a food processor. Season with 1 teaspoon kosher salt and ground black pepper as desired. Pulse until combined.
Once combined:
1. Let the food processor run while scraping down sides as necessary.
2. Slowly stream in the water until creamy and pureed. Adjust water as needed based on avocado size.
3. Transfer this mixture to a large bowl.
4. Fold in your cooked rice until well combined. Taste and add more salt or pepper if desired.
Step 3: Grill the Vegetables
Place corn, bell peppers, onions, and sweet potato on a baking sheet. Drizzle with avocado oil and season with heaping 1 teaspoon kosher salt and ground black pepper as desired.
1. Toss vegetables to coat well.
2. Place them on preheated grill.
3. Grill for 3–4 minutes per side until charred and tender.
4. Transfer grilled veggies back to baking sheet; let cool slightly before chopping into bite-sized pieces.
Step 4: Assemble Your Burrito Bowl
Place a generous spoonful of green rice at the bottom of a large shallow bowl. Top with grilled veggies, grilled corn, black beans, chopped lettuce, and any other desired toppings. Enjoy!
How to Serve Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)
Serving your Grilled Veggie Burrito Bowls with Black Beans & Green Rice can be as creative as you want! These bowls are not only delicious but also allow for a variety of toppings and accompaniments that can enhance the overall experience. Here are some serving suggestions to consider:
Fresh Salsa
- Pico de gallo: A classic choice made from diced tomatoes, onions, cilantro, and lime juice adds a fresh zing.
- Mango salsa: Sweet and tangy, this option pairs perfectly with the smoky grilled veggies.
Creamy Toppings
- Sour cream: Traditional and rich, it balances out the flavors beautifully.
- Cashew crema: A vegan alternative that’s creamy and adds a delightful nutty flavor.
Crunchy Elements
- Chopped lettuce: Provides a fresh crunch that contrasts well with the warm ingredients.
- Tortilla chips: For added texture and a fun element to scoop up the ingredients.
Zesty Accents
- Lime wedges: Squeeze fresh lime juice over the top for an extra burst of flavor.
- Pickled jalapeños: For a spicy kick that complements the grilled veggies nicely.
How to Perfect Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)
Creating the perfect Grilled Veggie Burrito Bowls is all about balancing flavors and textures. Here are some tips to ensure your meal is a hit:
- seasoning: Use generous amounts of kosher salt and black pepper on your veggies before grilling for maximum flavor.
- Customizable rice: Experiment with different grains like quinoa or farro if you want to switch things up from traditional rice.
- Fresh herbs: Don’t skimp on adding cilantro or even green onions on top for brightness.
- Mix textures: Combine creamy toppings like avocado with crunchy elements like tortilla chips for a more satisfying bite.
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. Here are some tasty options:
- Guacamole: Creamy and rich, it complements the burrito bowl perfectly.
- Mexican street corn salad: A flavorful blend of corn, lime, cheese, and spices enhances the Mexican theme.
- Black bean soup: A hearty soup that echoes the flavors in your main dish while being filling.
- Cilantro-lime rice: A simple side that mirrors the green rice in flavor but offers a different texture.
- Roasted sweet potatoes: Their natural sweetness pairs well with smoky grilled vegetables.
- Chips and salsa: A classic appetizer that provides crunch and flavor before diving into the main bowl.
Common Mistakes to Avoid
Building a delicious Grilled Veggie Burrito Bowl can be easy, but there are a few common mistakes you should steer clear of.
- Skipping the marination: Not marinating your veggies can lead to bland flavors. A simple oil and seasoning mix enhances the taste significantly.
- Overcooking the vegetables: Cooking veggies too long can make them mushy. Aim for a nice char while keeping them tender.
- Ignoring the rice texture: Using overcooked or mushy rice can ruin the bowl’s overall texture. Ensure your rice is fluffy and well-cooked.
- Not layering ingredients properly: Piling everything in one spot can result in uneven flavor distribution. Layer ingredients thoughtfully for a balanced taste in each bite.
- Forgetting about seasonings: Neglecting to season at each step can lead to a bland dish. Season your veggies and rice separately for maximum flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store any leftovers in an airtight container.
- Consume within 3-4 days for optimal freshness.
Freezing Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)
- Freeze individual portions in freezer-safe containers.
- Use within 2-3 months for best quality.
Reheating Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)
- Oven: Preheat to 350°F and bake for 15-20 minutes until heated through.
- Microwave: Heat in short intervals, stirring in between until hot.
- Stovetop: Warm on medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about the Grilled Veggie Burrito Bowls.
Can I make Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan) gluten-free?
Yes! Simply use gluten-free grains like quinoa or cauliflower rice instead of regular rice.
What vegetables work best for grilled veggie burrito bowls?
Bell peppers, zucchini, corn, and sweet potatoes are great options. Feel free to mix and match based on what you have!
How do I customize my Grilled Veggie Burrito Bowls?
You can add toppings like guacamole, salsa, or vegan cheese. The possibilities are endless!
How long does it take to prepare this recipe?
The total time is about 50 minutes, including prep and cooking time.
Can I meal prep these burrito bowls?
Absolutely! Prepare components ahead of time and assemble when ready to eat for a quick meal solution.
Final Thoughts
These Grilled Veggie Burrito Bowls with Black Beans & Green Rice are not only delicious but also incredibly versatile. You can customize them based on your favorite ingredients and preferences. Whether you’re craving comfort food or looking for a healthy meal option, this recipe will satisfy your taste buds. Give it a try!
Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)
Grilled Veggie Burrito Bowls with Black Beans & Green Rice are a vibrant and healthy meal option perfect for any occasion. Bursting with flavor from smoky grilled vegetables, creamy green rice, and hearty black beans, these customizable bowls offer a satisfying blend of textures and tastes. They are not only easy to prepare but also ideal for meal prepping, making them perfect for busy weeknights or casual gatherings. Whether topped with fresh pico de gallo or creamy guacamole, these burrito bowls will leave you craving more!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Ingredients
- 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
Instructions
- Preheat the grill to medium-high heat (450–500°F).
- For the green rice, blend avocado, jalapeños, garlic, cilantro, lime juice, salt, and water in a food processor until smooth. Mix with cooked brown rice.
- Toss corn, bell peppers, onions, and sweet potato with avocado oil and seasonings. Grill for 3–4 minutes per side until tender.
- Assemble your bowl: start with green rice topped with grilled veggies, black beans, and desired toppings like lettuce or guacamole.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
