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overhead view of burrito bowl with grilled corn, avocados, peppers, with cilantro, black beans and sliced avocado
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Veggie Burrito Bowl

Get this recipe for a HEALTHY summer veggie burrito bowl. It's so delicious and colorful. Make sure you make extra so you can have leftovers.
Course Main Course
Cuisine American
Keyword grilling, summer, vegetables, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Holly- Keeping Life Sane

Ingredients

  • 1 cup rice uncooked
  • 1 bunch cilantro
  • 2 tablespoons lime juice
  • 1 can black beans drained and rinsed
  • 3 zucchini
  • 2 acocados
  • 3 ears of corn
  • 2 bells peppers
  • 4 tablespoons olive oil
  • 1 teaspoon salt

Instructions

  • Cook rice according to directions. When done, add lime juice and ⅓ cup chopped cilantro. Set aside.
  • Slice zucchini into quartered spears.
  • Take core out of peppers and slice each pepper into fourths.
  • Place in peppers and zucchini into large baggie with olive oil and salt. Coat the vegetables well.
  • Wrap corn in foil.
  • Place corn, zucchini, and peppers on grill. Rotate. The corn will take a little longer so make sure you start that a little before the other veggies.
  • Place cilantro rice in bowl, top with black beans, add zucchini, peppers, corn, sliced avocado, and cilantro to top.
  • Drizzle with your favorite BBQ sauce.