Description
These Grilled Veggie Burrito Bowls with Black Beans & Green Rice combine smoky grilled vegetables, tender sweet potatoes, hearty black beans, and creamy cilantro-avocado rice. Finished with fresh salsa, crunchy lettuce, and lime, they're a colorful, satisfying plant-based meal perfect for dinner or meal prep.
Ingredients
2 tablespoons avocado oil or another high-smoke-point vegetable oil
2 ears sweet corn, husked
3 large bell peppers, any color, sliced into 3–4 flat planks
2 red onions, peeled and cut into eighths, keeping the root ends intact
1 large sweet potato, peeled if desired and sliced into ½-inch rounds or planks
1 (15-ounce) can black beans, drained and rinsed
Kosher salt, to taste
Ground black pepper, to taste
For the Green Rice:
2 cups cooked brown rice or rice of choice
1 large avocado
2 jalapeños, deseeded if desired and roughly chopped
3 cloves garlic
1 cup loosely packed cilantro leaves and tender stems
¼ cup fresh lime juice, approximately 2 large juicy limes
¼ cup water
Kosher salt, to taste
Ground black pepper, to taste
For Serving:
Pico de gallo or favorite salsa
Chopped lettuce
Finely chopped cilantro
Sour cream or cashew crema
Guacamole or mashed avocado
Fresh lime wedges
Instructions
- Preheat the grill to medium-high direct heat, approximately 450–500°F. Wash and prepare the vegetables, slicing the bell peppers into flat planks, cutting the onions into wedges, and slicing the sweet potato into evenly sized ½-inch pieces.
- Prepare the green rice sauce by adding the avocado, jalapeños, garlic cloves, cilantro, and fresh lime juice to a food processor. Season with approximately 1 teaspoon kosher salt and freshly ground black pepper. Pulse until the ingredients begin to combine.
- With the food processor running, slowly pour in ¼ cup water and blend until the avocado mixture becomes smooth and creamy. Scrape down the sides as needed. Add a small splash of additional water if necessary to achieve a creamy, pourable consistency.
- Transfer the avocado-cilantro sauce to a large mixing bowl. Add the cooked brown rice and gently fold until every grain is evenly coated. Taste and adjust the salt, pepper, or lime juice as needed. Set aside.
- Arrange the corn, bell peppers, red onion wedges, and sweet potato slices on a large baking sheet. Drizzle with avocado oil, sprinkle with a heaping teaspoon of kosher salt and freshly ground black pepper, and toss gently to coat evenly.
- Place the seasoned vegetables directly onto the hot grill. Grill for approximately 3–4 minutes per side, turning as needed, until lightly charred and softened. Continue grilling the sweet potatoes until completely fork-tender, allowing additional time if necessary. Rotate the corn to char the kernels evenly.
- Transfer the grilled vegetables back to the baking sheet and allow them to cool slightly. Carefully slice the corn kernels from the cobs, chop the bell peppers into bite-sized pieces, separate the onion wedges, and cut the sweet potatoes into smaller chunks.
- Divide the creamy cilantro-avocado green rice evenly among four serving bowls. Arrange the drained black beans, grilled sweet potatoes, bell peppers, red onions, and corn over the rice. Add a generous handful of chopped lettuce to each bowl.
- Finish each burrito bowl with pico de gallo or salsa, guacamole or mashed avocado, dairy-free cashew crema if desired, and freshly chopped cilantro. Serve immediately with fresh lime wedges while the grilled vegetables are warm.
Notes
Vegan option: Use cashew crema or another dairy-free alternative instead of traditional sour cream to keep the burrito bowls completely plant-based.
Spicy variation: Leave the seeds in the jalapeños, add cayenne pepper or chili powder to the vegetables before grilling, or finish with hot sauce.
Quinoa substitution: Replace the cooked brown rice with cooked quinoa and mix with the same cilantro-avocado sauce.
Extra protein: Add grilled tofu, seasoned tempeh, roasted chickpeas, or additional black beans for a more filling meal.
Oven-roasted alternative: Roast the vegetables at 425°F for approximately 25–35 minutes, turning halfway through, until tender and lightly caramelized.
Tropical variation: Add diced mango or pineapple salsa for a refreshing sweet contrast to the smoky grilled vegetables.
Low-carb option: Substitute cooked cauliflower rice for brown rice. Allow excess moisture to evaporate before mixing with the avocado-cilantro sauce.
Additional vegetables: Zucchini, mushrooms, asparagus, cauliflower, yellow squash, poblano peppers, and cherry tomatoes are excellent additions.
Refrigeration: Store grilled vegetables and black beans in separate airtight containers in the refrigerator for up to 3–4 days. Refrigerate cooked rice promptly, ideally within one hour.
Green rice storage: Store avocado green rice in an airtight container with minimal air exposure and consume within 1–2 days for the best color, flavor, and texture.
Freezing: Freeze grilled vegetables and black beans in freezer-safe containers for up to 2–3 months for best quality. Freeze plain cooked rice separately rather than prepared avocado green rice.
Reheating: Reheat grilled vegetables and black beans in a skillet over medium heat for approximately 5–7 minutes or microwave until thoroughly heated. Reheat refrigerated rice until steaming hot throughout and only reheat it once.
Meal prep: Store lettuce, salsa, guacamole, and other fresh toppings separately. Add them after reheating the cooked components to preserve freshness and texture.
Serving suggestion: Finish with extra cilantro, fresh lime juice, salsa, and guacamole for additional flavor.
Nutrition: Values are approximate per bowl and depend on the type of rice, avocado size, oil absorption, and optional toppings.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 burrito bowl
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 17 g
- Protein: 15 g
- Cholesterol: 0 mg
