By playswellwithbutter.com
Grilled Veggie Burrito Bowls with Black Beans & Green Rice (Vegetarian, Vegan)
Instructions
Prep:20minCook:30min
Move over Chipotle! This Grilled Veggie Burrito Bowl recipe is a longtime PWWB favorite. These veggie-loaded bowls explode with fresh flavor & hearty texture, making for a seriously light-yet-satisfying meal, plus, they're so easy to make! In my experience, building a satisfying vegan or vegetarian burrito bowl at home is all about creating layers of different flavors & textures. That's exactly what you'll find in these bowls: Grilled veggies, of course! Tossing hearty veggies on the grill makes them gloriously charred & smoky, plus they cook up really quickly. I like a combination of fajitas-style peppers & onions, hearty sweet potatoes, & sweet corn, but you can really use whatever veggies you love most or happen to already have on hand. Creamy green rice, which is basically like next-level cilantro lime rice. Blitz up avocado with cilantro, jalapeno, & plenty of lime juice, then fold it into your cooked rice of choice. Add-ons galore. Whether you like black beans, shredded lettuce, salsa, cheese, yogurt or crema, pile on whatever your heart desires to layer on new flavors & textures. The beautiful thing about these veggie burrito bowls is that they're infinitely customizable – be sure to check out the blog post, above, for plenty of easy variations, & look to the Recipe Notes, below, for meal prep tips to make dinnertime even easier.
Updated at: Mon, 03 Nov 2025 04:45:29 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
34
High
Nutrition per serving
Calories457.1 kcal (23%)
Total Fat14 g (20%)
Carbs73.4 g (28%)
Sugars15.2 g (17%)
Protein12.7 g (25%)
Sodium489.6 mg (24%)
Fiber15 g (54%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsavocado oil
or high smoke point vegetable oil of choice
2 earssweet corn
husked
3bell peppers
large, color of choice, sliced from stem into 3-4 flat planks
2red onions
peeled & sliced into 1/8ths, with root end in tact
1sweet potato
large, peeled as desired & sliced into 1/2-inch rounds, crosswise, or planks, lengthwise
1 x 15 ouncecan black beans
drained & rinsed
kosher salt
to season
ground black pepper
to season
2 cupsbrown rice
cooked, or rice of choice
1avocado
large
2jalapeños
deseeded as desires & roughly chopped
3cloves garlic
1 cupcilantro
loosely packed, leaves & tender stems
¼ cuplimes
large, juicy, juiced
¼ cupwater
Instructions
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