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

Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)
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Indulge in the vibrant flavors of Grilled Veggie Burrito Bowls with Black Beans & Green Rice, a delightful dish that brings the essence of fresh, healthy eating to your table. These bowls are packed with grilled vegetables, hearty black beans, and creamy green rice made from ripe avocados and zesty lime. Perfect for lunch or dinner, this customizable recipe allows you to mix and match your favorite veggies and toppings, making it an ideal meal prep option. Whether you’re following a vegetarian or vegan diet, these burrito bowls deliver a satisfying blend of taste and nutrition. Enjoy the smoky char of grilled vegetables paired with the freshness of cilantro and lime—a meal that’s not only delicious but also quick to prepare!

Ingredients

Scale
  • 2 tablespoons avocado oil or high smoke point vegetable oil of choice
  • 2 ears sweet corn, husked
  • 3 large bell peppers, 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 or planks
  • 1 (one) 15-ounce can black beans, drained & rinsed
  • Kosher salt & ground black pepper, to season
  • For serving: 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
  • 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 limes, juiced (about ¼ cup juice), ¼ cup water, Kosher salt & ground black pepper, to season

Instructions

  1. Preheat grill to medium-high heat (450-500°F).
  2. In a food processor, blend avocado, jalapeños, garlic, cilantro, lime juice, salt, and pepper until creamy. Mix with cooked brown rice.
  3. Toss corn, bell peppers, onions, and sweet potato in avocado oil with salt and pepper on a baking sheet.
  4. Grill vegetables for 3-4 minutes per side until charred; chop into bite-sized pieces.
  5. Assemble bowls starting with green rice topped with grilled veggies, black beans, lettuce, and optional toppings.

Nutrition

Find it online: https://wholesomedishes.com/grilled-veggie-burrito-bowls-with-black-beans-green-rice-vegetarian-vegan/