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Grilled Veggie Burrito Bowls with Black Beans & Green Rice Recipe

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These Grilled Veggie Burrito Bowls with Black Beans & Green Rice offer a vibrant, healthy, and satisfying plant-based meal. Featuring charred sweet corn, bell peppers, onions, and sweet potatoes grilled to perfection, combined with creamy avocado lime-infused green rice and protein-rich black beans, this recipe is ideal for a nutritious vegetarian or vegan dinner bursting with fresh flavors and textures.

Ingredients

Vegetables and Beans

  • 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 into 3–4 flat planks from the stem
  • 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 (15-ounce) can black beans, drained & rinsed
  • Kosher salt & ground black pepper, to season

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

For Serving (optional)

  • Pico de gallo or salsa of choice
  • Chopped lettuce
  • Finely chopped cilantro
  • Sour cream or cashew crema
  • Guacamole or mashed avocado
  • Lime wedges

Instructions

  1. Prep: Gather and prepare all ingredients according to the list—husk and slice vegetables, drain and rinse black beans, and have cooking tools ready.
  2. Preheat Grill: Heat the grill to medium-high direct heat, around 450-500°F, for optimal charring and cooking of vegetables.
  3. Prepare Green Rice: In a food processor, combine avocado, jalapeños, garlic, cilantro, and lime juice. Season with 1 teaspoon kosher salt and ground black pepper. Pulse to combine, then process continuously while slowly streaming in ¼ cup water until creamy and pureed. Adjust water as needed depending on avocado size. Transfer to a bowl and fold in the cooked rice. Taste and season to preference. Set aside.
  4. Grill Vegetables: Arrange corn, bell peppers, onions, and sweet potatoes on a baking sheet. Drizzle with avocado oil and season generously with kosher salt and black pepper. Toss to coat evenly. Transfer vegetables to the preheated grill. Grill each side for 3-4 minutes until vegetables are tender with charred marks. Remove and let cool slightly.
  5. Slice and Chop Grilled Veggies: Once cool enough to handle, slice the corn kernels off the cob and chop bell peppers, onions, and sweet potatoes into bite-sized pieces.
  6. Assemble Burrito Bowls: Spoon a generous amount of green rice into the bottom of bowls. Top with grilled vegetables, grilled corn kernels, black beans, lettuce, and desired toppings like pico de gallo, cilantro, sour cream or cashew crema, guacamole, and lime wedges for added flavor and texture. Serve immediately and enjoy!

Notes

  • Use high smoke point oils like avocado or vegetable oil for grilling to avoid burning.
  • Adjust jalapeño quantity or omit seeds for desired spiciness level in the green rice.
  • Sweet potatoes can be peeled or left unpeeled based on preference regarding texture and nutrients.
  • Grilling times may vary depending on grill heat; watch for tender texture and char marks.
  • Optional toppings add freshness and creaminess for a customizable bowl experience.
  • Leftovers keep well refrigerated for 2-3 days but are best enjoyed fresh for optimal texture.

Find it online: https://bitezly.com/grilled-veggie-burrito-bowls-with-black-beans-and-green-rice-recipe-2/