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Grilled Veggie Burrito Bowls with Black Beans & Green Rice Recipe

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4.2 from 14 reviews

These Grilled Veggie Burrito Bowls with Black Beans & Green Rice are a vibrant, healthy, and satisfying vegan and vegetarian meal featuring smoky grilled vegetables, creamy, zesty avocado-lime cilantro rice, and hearty black beans. Perfect for a flavorful 50-minute dinner that packs a nutritious punch with fresh homemade green rice and customizable toppings.

Ingredients

Grilled Vegetables

  • 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
  • 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

Beans and Seasoning

  • 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 lime juice)
  • ¼ cup water (adjust as needed)
  • Kosher salt & ground black pepper, to season

Optional Toppings for Serving

  • 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: Prepare all ingredients by washing, peeling, and slicing the vegetables and draining and rinsing the black beans. Preheat your grill to medium-high direct heat, around 450-500°F (232-260°C).
  2. Make the green rice: Add the avocado, jalapeños, garlic, cilantro, and lime juice to a food processor. Season with 1 teaspoon kosher salt and ground black pepper. Pulse to combine, then blend continuously while slowly streaming in water until the mixture becomes creamy and pureed. Transfer to a large bowl and fold in the cooked rice until well combined. Taste and adjust seasoning with salt and pepper. Set aside.
  3. Grill the vegetables: Arrange corn, bell peppers, onions, and sweet potato on a baking sheet. Drizzle with avocado oil and season generously with kosher salt and ground black pepper. Toss to coat evenly. Place the vegetables directly on the preheated grill and cook for 3-4 minutes per side, until nicely charred and tender. Remove from grill and let cool slightly. Cut the corn off the cob and chop other veggies into bite-sized pieces.
  4. Assemble the burrito bowls: Spoon a generous portion of green rice into the base of each serving bowl. Top with grilled vegetables, corn, black beans, and your choice of optional toppings such as lettuce, pico de gallo, sour cream or cashew crema, guacamole, and lime wedges.
  5. Serve and enjoy: Serve immediately while the grilled veggies are still warm, and enjoy a colorful, nutritious, and flavorful meal.

Notes

  • If you don’t have access to a grill, you can roast the vegetables in a preheated oven at 425°F (220°C) on a baking sheet, turning halfway through, until tender and charred, about 25-30 minutes.
  • Adjust the amount of jalapeños according to your spice preference or omit for a milder green rice.
  • Use any rice variety you prefer; white, brown, or even cauliflower rice for a low-carb option.
  • For added protein, consider adding grilled tofu or tempeh on top.
  • To make cashew crema, blend soaked cashews with lime juice, garlic, and water until smooth.

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