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 explode with fresh flavor and hearty texture, making for a seriously light-yet-satisfying meal. They’re perfect for lunch, dinner, or meal prep and are so easy to make!

Why You’ll Love This Recipe

• Customizable: You can adjust the veggies and toppings to match your taste or whatever you have on hand.
• Flavorful: The grilled veggies combined with creamy green rice provide an explosion of taste in every bite.
• Healthy: Packed with nutrients from fresh vegetables and legumes, this bowl is great for a wholesome diet.
• Quick & Easy: With a total time of under an hour, you can whip this up even on busy weeknights.
• Meal Prep Friendly: Make extra servings to enjoy throughout the week for quick lunches or dinners.

Tools and Preparation

To create these delicious burrito bowls, you’ll need some essential kitchen tools that will make the process smoother.

Essential Tools and Equipment

• Food processor
• Grill or grill pan
• Baking sheet
• Mixing bowl

Importance of Each Tool

• Food processor: This tool helps blend the avocado and spices for a creamy green rice effortlessly.
• Grill: Grilling enhances the flavors of the vegetables, giving them a smoky char that adds depth to the dish.
• Baking sheet: Useful for prepping and transferring your grilled veggies easily.
• Mixing bowl: Perfect for combining ingredients without creating a 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)
• 1 (one) 15-ounce can black beans, drained & rinsed
• Kosher salt & ground black pepper, to season

For Serving

• Green rice (recipe 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 Creamy 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

1. Preheat the grill for medium-high direct heat grilling at 450-500 degrees F.
2. Gather and prep all ingredients according to the Ingredients List above.

Step 2: Prepare Creamy Green Rice

1. Add the avocado, jalapeños, garlic, cilantro, and lime juice to a food processor.
2. Season with 1 teaspoon kosher salt and ground black pepper as desired. Pulse to combine.
3. Let the food processor run while slowly streaming in the 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 Veggies

1. Place corn, bell peppers, onions, and sweet potato on a baking sheet.
2. Drizzle with avocado oil and season with heaping 1 teaspoon kosher salt and ground black pepper as desired. Toss well to coat.
3. Grill veggies for about 3-4 minutes per side until they are charred and tender.
4. Transfer grilled veggies back to the baking sheet; once cool enough to handle, slice corn from cob and chop other veggies into bite-sized pieces.

Step 4: Assemble Burrito Bowls

1. In each serving bowl, start with a generous spoonful of green rice at the bottom.
2. Top with grilled veggies, grilled corn, black beans, lettuce, and any additional toppings you desire.
3. Enjoy your delicious Grilled Veggie Burrito Bowls!

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

Serving your Grilled Veggie Burrito Bowls can be a fun and creative experience. With a variety of toppings and sides available, you can customize each bowl to suit individual tastes. Here are some delicious serving suggestions:

Fresh Toppings

• Chopped Lettuce: Adds a refreshing crunch and balances the flavors.
• Pico de Gallo: This fresh salsa brings brightness with its tomatoes, onions, and cilantro.
• Sour Cream or Cashew Crema: A creamy addition that enhances the richness of the bowl.

Flavor Boosters

• Guacamole or Mashed Avocado: Creamy avocado complements the grilled veggies beautifully.
• Sliced Jalapeños: For those who enjoy some heat, add sliced jalapeños for an extra kick.
• Lime Wedges: Squeeze fresh lime juice over the bowl to elevate all the flavors.

Protein Additions

• Black Beans: Already included, but feel free to add more for extra protein!
• Chickpeas: Roasted chickpeas can be a delicious alternative for added crunch.

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

Perfecting your Grilled Veggie Burrito Bowls is all about balancing flavors and textures. Here are some tips to help you create the best bowls possible:

• Bold Seasoning: Use plenty of salt and pepper when grilling vegetables to enhance their natural flavors.
• Mix Veggies: Combine different types of vegetables for varied textures and tastes—experiment with zucchini or asparagus!
• Cook Rice Properly: Ensure your rice is fluffy and cooked al dente for the perfect base; avoid overcooking it.
• Use Fresh Herbs: Incorporate fresh cilantro or parsley in your green rice for added freshness and flavor.

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

Adding side dishes can make your meal even more satisfying. Here are some great accompaniments that pair well with your burrito bowls:

1. Corn Salad: A vibrant salad made with fresh corn, cherry tomatoes, and lime dressing.
2. Quinoa Salad: Light and nutritious, this salad features quinoa mixed with cucumbers, bell peppers, and herbs.
3. Mexican Street Corn (Elote): Grilled corn on the cob topped with lime juice, chili powder, and cotija cheese (or a vegan substitute).
4. Avocado Toast: Crispy bread topped with smashed avocado and seasonings—simple yet delicious!
5. Roasted Sweet Potatoes: Sweet potatoes seasoned with spices make a sweet contrast to savory bowls.
6. Cucumber Salsa: A refreshing mix of diced cucumbers, red onion, cilantro, and lime—perfect for adding crunch!

These suggestions will help elevate your meal experience while enjoying Grilled Veggie Burrito Bowls with Black Beans & Green Rice!

Common Mistakes to Avoid

Building the perfect Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan) can be simple, but there are a few common mistakes to watch out for.

• Skipping the seasoning: Failing to properly season your veggies and rice can lead to bland flavors. Always taste and adjust seasoning as you go.
• Overcooking the vegetables: Grilling veggies too long can make them mushy. Aim for a slight char while keeping them tender-crisp.
• Not letting the rice cool: Mixing hot rice with avocado can result in a less creamy texture. Allow the rice to cool slightly before combining.
• Ignoring customization options: Sticking strictly to the recipe limits creativity. Feel free to experiment with different veggies and toppings based on your preference.
• Using low-quality oil: Using an oil with a low smoke point can affect flavor and cooking temperature. Choose high smoke point oils like avocado oil for grilling.

Storage & Reheating Instructions

Refrigerator Storage

• Store in airtight containers for up to 4 days.
• Keep components separate if possible for best freshness.

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

• Freeze components separately for up to 3 months.
• Use freezer-safe containers or bags and label them clearly.

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

• Oven: Preheat to 350°F (175°C). Cover bowls with foil and heat for about 20 minutes until warmed through.
• Microwave: Heat in short intervals, stirring between sessions, until warmed through.
• Stovetop: Warm ingredients in a skillet over medium heat, stirring frequently until heated evenly.

Frequently Asked Questions

If you’re curious about making Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan), here are some common questions:

Can I use other types of beans?

Yes! You can substitute black beans with pinto beans or chickpeas based on your preference.

What other veggies work well?

Feel free to add zucchini, mushrooms, or cherry tomatoes for extra flavor and variety in your burrito bowls.

How do I make this dish gluten-free?

This recipe is naturally gluten-free as it uses brown rice and fresh ingredients. Just ensure any additional toppings are also gluten-free.

Can I prepare this ahead of time?

Absolutely! You can prep all ingredients in advance and store them separately until ready to serve.

Final Thoughts

These Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan) are not only delicious but also highly versatile. You can easily customize them by adding your favorite toppings or swapping out veggies based on what’s in season. Give this recipe a try, and enjoy a satisfying meal packed with color and flavor!