Grilled veggie burrito bowls are a fresh, flavorful, and nutritious meal packed with smoky grilled vegetables, hearty grains, and delicious toppings. This recipe is perfect for meal prep, quick dinners, or a satisfying lunch. Best of all, it’s completely customizable to your taste!
Why You’ll Love This Recipe
- Packed with flavor – Smoky grilled veggies, zesty lime, and fresh toppings make every bite delicious.
- Healthy and nutritious – Loaded with fiber, vitamins, and plant-based protein.
- Easy to make – Simple ingredients and quick preparation.
- Customizable – Use your favorite grains, proteins, and toppings.
- Great for meal prep – Store and enjoy throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Grilled Veggies:
- Bell peppers (red, yellow, or green)
- Zucchini
- Red onion
- Corn on the cob (or canned corn)
- Olive oil
- Garlic powder
- Chili powder
- Cumin
- Salt and pepper
For the Base:
- Cooked rice (brown rice, white rice, or quinoa)
- Black beans or pinto beans
- Fresh lime juice
Toppings (Optional):
- Avocado or guacamole
- Salsa or pico de gallo
- Shredded cheese or vegan cheese
- Sour cream or Greek yogurt
- Fresh cilantro
- Jalapeños
Directions
- Prepare the Veggies: Slice the bell peppers, zucchini, and red onion into strips. If using fresh corn, remove the husk.
- Season: In a bowl, toss the vegetables with olive oil, garlic powder, chili powder, cumin, salt, and pepper.
- Grill the Veggies: Heat a grill or grill pan to medium-high heat. Grill the veggies for about 5-7 minutes, turning occasionally until they are tender and slightly charred. Grill the corn until lightly browned, then slice the kernels off the cob.
- Assemble the Bowls: Add cooked rice or quinoa to a bowl. Top with black beans, grilled vegetables, and corn.
- Add Toppings: Drizzle with lime juice and top with avocado, salsa, cheese, or any desired toppings.
- Serve & Enjoy: Mix everything together and dig in!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Protein Boost: Add grilled tofu, shrimp, chicken, or steak.
- Spice It Up: Use chipotle seasoning or hot sauce for extra heat.
- Low-Carb: Swap rice for cauliflower rice or extra greens.
- Extra Crunch: Add roasted chickpeas or crushed tortilla chips.
- Vegan-Friendly: Skip the cheese and sour cream or use plant-based alternatives.
Storage/Reheating
- Storage: Keep ingredients in separate airtight containers in the fridge for up to 4 days.
- Reheating: Warm the rice, beans, and veggies in the microwave or on the stovetop before serving.
- Meal Prep Tip: Assemble bowls ahead of time, but add fresh toppings like avocado and salsa just before eating.
FAQs
Can I make this without a grill?
Yes! You can roast the vegetables in the oven at 425°F (220°C) for about 20 minutes or sauté them on the stovetop.
What’s the best rice to use?
Brown rice, white rice, quinoa, or even cauliflower rice all work well.
How do I make it spicier?
Add extra chili powder, cayenne, jalapeños, or drizzle with hot sauce.
Can I make this ahead of time?
Yes! Store the components separately and assemble when ready to eat.
What’s the best protein to add?
Grilled tofu, chicken, shrimp, or beef are all great options.
Can I use canned corn instead of fresh?
Yes! Just drain and sauté it for a little charred flavor.
How can I make this more filling?
Add avocado, cheese, extra beans, or a scoop of Greek yogurt for more protein.
Can I use frozen veggies?
Yes, but fresh vegetables will have better texture and flavor.
Is this gluten-free?
Yes, as long as you use gluten-free grains and toppings.
What’s a good dairy-free alternative for sour cream?
Coconut yogurt, cashew cream, or a squeeze of extra lime juice work well.
Conclusion
Grilled veggie burrito bowls are a delicious, healthy, and easy meal that’s perfect for any occasion. Whether you’re meal prepping for the week or making a quick dinner, this recipe is full of vibrant flavors and textures. Customize it with your favorite ingredients and enjoy a wholesome, satisfying bowl!
Grilled Veggie Burrito Bowls
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
These burrito bowls are loaded with grilled bell peppers, zucchini, onions, and corn, served over cilantro-lime rice with black beans, fresh salsa, and a creamy avocado dressing. Perfect for meal prep, customizable, and naturally vegetarian (or vegan)!
Ingredients
For the Grilled Veggies:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, sliced
- 1 ear of corn, husked
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
For the Cilantro-Lime Rice:
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon salt
For the Burrito Bowl Toppings:
- 1 cup black beans, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/4 cup sour cream or Greek yogurt (optional)
- 1/4 cup salsa or pico de gallo
- 1/4 cup shredded cheese (optional)
- 1 tablespoon hot sauce (optional)
- Lime wedges, for serving
For the Creamy Avocado Dressing (Optional):
- 1/2 avocado
- 2 tablespoons Greek yogurt or dairy-free yogurt
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 2 tablespoons water (or more for desired consistency)
- Salt & pepper, to taste
Instructions
-
Grill the Veggies:
- Preheat a grill or grill pan over medium-high heat.
- Toss bell peppers, zucchini, red onion, and corn with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Grill for 4-5 minutes per side until veggies are tender and slightly charred. Rotate the corn until all sides are grilled, then cut the kernels off the cob.
-
Prepare the Cilantro-Lime Rice:
- In a bowl, mix cooked rice, lime juice, cilantro, and salt. Set aside.
-
Make the Creamy Avocado Dressing (Optional):
- Blend avocado, Greek yogurt, lime juice, olive oil, garlic powder, water, salt, and pepper until smooth. Adjust consistency as needed.
-
Assemble the Burrito Bowls:
- Start with a base of cilantro-lime rice.
- Add grilled veggies, black beans, cherry tomatoes, avocado, cheese, and salsa.
- Drizzle with avocado dressing or sour cream.
- Serve with lime wedges and optional hot sauce.
Notes
- Swap black beans for pinto beans or chickpeas.
- Add grilled tofu, shrimp, or chicken for extra protein.
- Use quinoa or cauliflower rice instead of regular rice for a lower-carb option.
- Store leftovers in an airtight container for up to 3 days.
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