Grilled Veggie Burrito Bowl
Grilled Veggie Burrito Bowl A vibrant and flavorful dish packed with grilled vegetables, tender rice, and zesty toppings! This Grilled Veggie Burrito Bowl is a perfect mix of smoky, charred veggies like bell peppers, zucchini, and onions, paired with creamy guacamole, fresh salsa, and a sprinkle of cilantro.
Ingredients
- For the Base:
- 1 cup cooked brown rice or quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- For the Grilled Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- For the Toppings:
- 1 avocado, sliced or diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup shredded cheese (optional)
- 1 lime, cut into wedges
- Salsa or hot sauce, as desired
- Sour cream or Greek yogurt (optional)
Instructions
- Step 1: Preheat a grill or grill pan over medium-high heat.
- Step 2: In a large bowl, toss the bell peppers, zucchini, and red onion with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
- Step 3: Grill the vegetables for 5–7 minutes per side until tender and slightly charred. Remove from heat and set aside.
- Step 4: While the vegetables are grilling, prepare the rice or quinoa according to package instructions.
- Step 5: Warm the black beans and corn in a small saucepan over low heat, seasoning with a pinch of salt and pepper.
- Step 6: Assemble the burrito bowls: start with a base of rice or quinoa, then layer with black beans, corn, and grilled vegetables.
- Step 7: Add toppings such as avocado, cilantro, cheese, salsa, and a squeeze of lime. Add sour cream or Greek yogurt if desired.
- Step 8: Serve immediately while warm and enjoy the combination of flavors and textures.