✨GRILLED VEGGIE BURRITO BOWLS WITH GREEN RICE✨ These veggie-loaded bowls are a longtime PWWB fave. So much flavor & so easy to make! Grill hearty veggies until tender & charred, then pile them into burrito bowls with black beans & creamy green rice, which is basically a mashup of cilantro lime rice & guacamole, SO delish! 😏
Save this recipe to make ASAP – it’s plant-powered, feel-good, & so much better than a fast-casual takeout order! Recipe overview below so save this pin for later, or find the full printable recipe on PWWB!👇🏼https://playswellwithbutter.com/grilled-veggie-burrito-bowls/
GRILLED VEGGIE BURRITO BOWLS
2 Tbsp oil
2 ears sweet corn, husked
3 bell peppers, slicedinto 3–4 flat planks
2 red onions, sliced into 1/8ths (with root end intact)
1 large sweet potato, sliced into 1/2-inch rounds
15-ounce can black beans
2 C cooked brown rice or rice of choice
1 large avocado
2 jalapeños, deseeded as desired & roughly chopped
3 cloves garlic
1 C loosely packed cilantro
2 large, juicy limes, juiced
½ tsp kosher salt
1/4 C water
⇢ GREEN RICE | Add avocado, jalapeños, garlic, cilantro, lime juice, S&P to a food processor. SPulse to combine. Run food processor & slowly stream in water until mixture is smooth & creamy. Stop to scrape down sides as needed. Transfer mixture to large bowl & fold in rice. Taste & season with S&P as desired.
⇢ GRILL | Place prepped veggies on a baking sheet, drizzle with oil & season with S&P. Grill veggies over medium-high direct heat (450-500°F) for 3-4 mins per side or until charred & tender as desired. Remove from grill. Once cool enough to handle, slice corn from cob & chop veggies into bite-sized pieces.
⇢ ASSEMBLE | Spoon green rice into of shallow bowl. Top with grilled veggies, black beans, pico de gallo, chopped lettuce & cilantro, sour cream or cashew crema. Enjoy!