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
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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.
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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.