Description
These Grilled Veggie Burrito Bowls with Creamy Green Rice combine smoky grilled corn, sweet potatoes, bell peppers, and black beans with a rich avocado-cilantro rice. Finished with fresh salsa, lettuce, and lime, they make a colorful, satisfying vegan meal.
Ingredients
2 tablespoons avocado oil
2 ears sweet corn, husked
3 large bell peppers, cut into large pieces
2 red onions, peeled and cut into wedges
1 large sweet potato, sliced into ½-inch rounds
Salt, to taste
Ground black pepper, to taste
2 cups cooked brown rice
1 large ripe avocado
2 jalapeños, seeded and roughly chopped
3 garlic cloves
1 cup loosely packed fresh cilantro
¼ cup fresh lime juice
¼ cup water
Salt and ground black pepper, to taste, for the creamy green rice
1 can (15 ounces) black beans, drained and rinsed
Chopped lettuce, for serving
Pico de gallo or salsa, for serving
Fresh cilantro, for serving
Lime wedges, for serving
Instructions
- Preheat the grill to medium-high heat, approximately 450–500°F. Clean the grill grates and prepare the vegetables while the grill heats.
- Prepare the creamy avocado sauce by combining the ripe avocado, chopped jalapeños, garlic cloves, fresh cilantro, lime juice, salt, and black pepper in a food processor. Blend until combined, gradually adding ¼ cup water until the mixture becomes smooth and creamy. Add a little more water if necessary.
- Transfer the avocado 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 sweet corn, bell peppers, red onions, and sweet potato rounds on a large tray. Drizzle with avocado oil, season with salt and black pepper, and toss gently to coat evenly.
- Place the seasoned vegetables directly onto the hot grill in a single layer. Grill for approximately 3–4 minutes per side, turning as needed to develop lightly charred edges. Continue cooking the sweet potatoes and corn as necessary until the potatoes are fork-tender and the corn is cooked through.
- Transfer the grilled vegetables to a tray and allow them to cool slightly. Carefully slice the corn kernels from the cobs and chop the bell peppers, red onions, and sweet potatoes into uniform bite-sized pieces.
- Divide the creamy green rice evenly among four serving bowls. Arrange the drained black beans, grilled sweet potatoes, bell peppers, red onions, and corn over the rice.
- Top each bowl with chopped lettuce, pico de gallo or salsa, and fresh cilantro. Squeeze fresh lime juice over each serving and enjoy immediately while the vegetables are warm and the rice is creamy.
Notes
For spicier burrito bowls, leave some seeds in the jalapeños, add cayenne pepper to the avocado sauce, or finish with hot sauce.
Substitute cooked quinoa for brown rice to create quinoa burrito bowls with the same creamy avocado-cilantro sauce.
For additional protein, add grilled tofu, roasted chickpeas, or extra black beans.
For an oven-roasted variation, roast the vegetables at 425°F for approximately 25–35 minutes, turning halfway through, until tender and lightly caramelized.
Substitute cooked cauliflower rice for brown rice for a lighter version. Allow it to cool slightly before combining with the avocado sauce.
Optional toppings include sliced avocado, crushed tortilla chips, pickled red onions, and dairy-free chipotle sauce.
To help prevent the avocado rice from browning, use fresh lime juice and store it in an airtight container with minimal air exposure.
Refrigerate grilled vegetables and black beans separately in airtight containers for up to 3–4 days. For the best color and flavor, enjoy the creamy avocado rice within 1–2 days.
Store lettuce, salsa, cilantro, and other fresh toppings separately to preserve their texture.
Freeze grilled vegetables and plain cooked brown rice separately for up to 2–3 months for best quality. Avoid freezing finished avocado rice because the sauce may change texture after thawing.
Reheat grilled vegetables and black beans in the microwave or in a skillet over medium heat until thoroughly heated. Reheat plain rice until steaming hot before combining it with freshly prepared avocado sauce.
For meal preparation, cook the vegetables, black beans, and brown rice ahead of time and prepare the avocado sauce shortly before serving.
White rice, including jasmine or long-grain rice, can replace brown rice. Allow cooked rice to cool slightly before mixing it with the sauce.
The recipe is naturally vegan and uses naturally gluten-free ingredients. Check packaged salsa and seasonings for gluten and cross-contact when serving someone with gluten sensitivity.
Serve with tortilla chips, guacamole, grilled pineapple salsa, cucumber salad, or additional pico de gallo and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 13 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 76 g
- Fiber: 17 g
- Protein: 15 g
- Cholesterol: 0 mg
