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. Perfect for lunch or dinner, they are also customizable for any occasion, whether it’s a casual family meal or an impressive gathering with friends.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and readily available ingredients, you’ll have a delicious meal in no time.
• Flavor Explosion: The combination of grilled veggies and creamy green rice creates a delightful taste experience.
• Versatile: Customize your burrito bowl with different toppings to suit your preferences or dietary needs.
• Healthy & Nourishing: Packed with nutrients from veggies and beans, this bowl is both satisfying and wholesome.
• Meal Prep Friendly: Make these bowls ahead of time for quick lunches or dinners throughout the week.

Tools and Preparation

Having the right tools can make all the difference in preparing your Grilled Veggie Burrito Bowls. Here’s what you’ll need to get started.

Essential Tools and Equipment

• Grill
• Food processor
• Baking sheet
• Large bowl
• Knife and cutting board

Importance of Each Tool

• Grill: Essential for achieving that perfect char on your veggies, adding a smoky flavor that enhances the overall dish.
• Food Processor: Makes blending the green rice easy and ensures a creamy texture without any lumps.
• Baking Sheet: A convenient surface for tossing and grilling vegetables before they hit the grill.
• Large Bowl: Necessary for mixing the green rice with other ingredients, allowing for easy serving.

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

Step 2: Prepare the Green Rice Mixture

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.
3. Pulse to combine. Once combined, let the food processor run while slowly streaming in water until creamy. You may need more or less water depending on your avocado size.
4. Transfer the mixture to a large bowl and fold in the cooked rice until fully combined. Taste and adjust seasoning if necessary.

Step 3: Grill the Vegetables

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.
3. Toss well to coat everything evenly.
4. Grill vegetables for 3–4 minutes per side until charred and tender. Transfer grilled veggies back to baking sheet once done.
5. Cool slightly before slicing corn off the cob and chopping remaining veggies into bite-sized pieces.

Step 4: Assemble Your Burrito Bowls

Place a generous spoonful of green rice at the bottom of large shallow bowls. Top with grilled veggies, grilled corn, black beans, lettuce, and any additional toppings you desire. Enjoy!

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

Serving your Grilled Veggie Burrito Bowls is all about creating a beautiful presentation and enhancing flavors. Here are some tasty add-ons and toppings that can elevate your bowl experience.

Fresh Toppings

• Chopped Cilantro – Adds a fresh, herbal note that complements the grilled veggies.
• Sour Cream or Cashew Crema – A creamy element that balances the dish’s textures.
• Guacamole or Mashed Avocado – Provides richness and creaminess, making the bowl even more satisfying.

Salsas and Sauces

• Pico de Gallo – Fresh salsa made from tomatoes, onions, and cilantro for a zesty kick.
• Hot Sauce – For those who love a spicy punch in their meal.
• Lime Wedges – Squeeze over the top for an extra burst of citrus flavor.

Greens

• Shredded Lettuce – Adds crunch and freshness to your bowl.
• Arugula or Spinach – For a slightly peppery taste, toss in some greens before serving.

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

To make your Grilled Veggie Burrito Bowls truly exceptional, consider these helpful tips. They will enhance both flavor and presentation.

• Bold seasoning – Don’t be shy with salt and pepper! Proper seasoning makes all the difference in flavor.
• Grill at the right temperature – Ensure your grill is preheated to medium-high for perfect charred veggies in less time.
• Use fresh ingredients – Opt for fresh produce when possible; it enhances the overall taste and texture of your bowls.
• Customize your rice – Experiment with different kinds of rice or grains; quinoa or cauliflower rice can add variety.
• Prep ahead – Prepare veggies and green rice in advance for a quick assembly during busy weeknights.
• Layer thoughtfully – Start with green rice as a base, then layer toppings strategically for visual appeal.

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 enhance the dining experience. Here are some delicious options to consider:

1. Mexican Street Corn Salad – A tangy corn salad with lime and spices that perfectly complements the bowls.
2. Chips with Salsa or Guacamole – Crunchy tortilla chips served with flavorful dips create a great snack or side.
3. Roasted Sweet Potatoes – Naturally sweet and savory, roasted sweet potatoes offer an extra hearty addition.
4. Cilantro Lime Quinoa – A light and fluffy quinoa salad infused with lime juice and cilantro for added zing.
5. Black Bean Salad – A refreshing mix of black beans, corn, bell peppers, and lime dressing provides additional protein.
6. Avocado Salad – Simple yet delicious avocado salad drizzled with olive oil and lemon juice pairs well with burrito bowls.

Common Mistakes to Avoid

When making Grilled Veggie Burrito Bowls with Black Beans & Green Rice, avoid these common mistakes to ensure a delicious meal.

• Using the wrong vegetables: Not all veggies grill well. Choose sturdy options like bell peppers, zucchini, and sweet potatoes for the best texture and flavor.
• Skipping seasoning: Failing to season your grilled veggies can lead to bland flavors. Use salt, pepper, and spices before grilling to enhance taste.
• Overcooking the rice: Overcooked rice can ruin the dish’s texture. Follow cooking times closely and check for doneness before draining.
• Neglecting toppings: Skipping toppings misses out on added flavors and textures. Experiment with salsas, guacamole, or plant-based creams for variety.
• Not allowing time for prep: Rushing preparation can lead to mistakes. Take your time to chop ingredients and prepare sauces ahead of cooking.

Storage & Reheating Instructions

Refrigerator Storage

• Store in airtight containers for up to 4 days.
• Keep the green rice separate from grilled veggies if possible.

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

• Freeze in individual portions for up to 3 months.
• Ensure containers are freezer-safe to prevent freezer burn.

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

• Oven: Preheat to 350°F (175°C). Place in an oven-safe dish covered with foil. Heat for about 20 minutes or until warmed through.
• Microwave: Heat in a microwave-safe bowl on high for 2–3 minutes, stirring halfway through.
• Stovetop: Warm in a skillet over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common queries about Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan).

Can I customize my Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)?

Absolutely! You can add any of your favorite vegetables or toppings like avocado or different types of beans.

What other grains can I use besides brown rice?

Feel free to substitute brown rice with quinoa, farro, or even cauliflower rice for a lower-carb option.

How do I make this recipe gluten-free?

This recipe is naturally gluten-free as long as you ensure that any additional toppings or sauces are also gluten-free.

Can I make this dish ahead of time?

Yes! You can prep all components ahead of time and assemble them when ready to serve for a quick meal.

What’s the best way to store leftovers?

Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze individual portions for later use.

Final Thoughts

These Grilled Veggie Burrito Bowls with Black Beans & Green Rice are not only satisfying but also incredibly versatile. You can easily customize them with your favorite ingredients or toppings. Give this recipe a try and enjoy creating your own delicious variations!