Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Veggie Burrito Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • 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

Units Scale

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

  1. 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.
  2. Prepare the Cilantro-Lime Rice:

    • In a bowl, mix cooked rice, lime juice, cilantro, and salt. Set aside.
  3. 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.
  4. 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.