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This grilled veggie vegan burrito bowl recipe is packed with flavour and so much healthier than takeout. You will definitely be eating the rainbow when you get this bowl on the table and the mix of hearty rice and beans with fresh tomatoes, creamy avocado and grilled corn and peppers will fill you up for the rest of the day.

Many of my recipe ideas sprout from just one ingredient that I happen to have on hand. Such was the case with my previous recipe, udon noodles with bok choy, when I had some leftover bok choy I had bought to make pho.

Imagine my surprise to find fresh corn on the cob at the market alongside the bok choy. Very unexpected considering that it’s November, but very motivating to think up some tasty corn recipes.

It’s super trendy to “deconstruct” and serve things in a bowl. I’ve done it too with my sushi bowl with yam tempura recipe, and there’s even been a cookbook written about it (I LOVE this book, btw).

I’ve already seen recipes for burrito bowls floating around on Pinterest and with my fresh corn on the cob, a roasted veggie vegan burrito bowl seemed like the way to go.

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Growing up in Canada I always associated corn with summer and barbeques, but I suppose it makes sense that the season is later in Spain. I don’t know why I couldn’t find it in the summer, though, and unfortunately now it’s too cold and rainy for a barbeque.

But that’s ok, corn is just as sweet and summery tasting when grilled in the kitchen on a grill pan if that’s the only option. I also threw some sliced red pepper on the grill pan and it was absolutely delicious.

Rice and beans seasoned with cumin and chili powder make the base of this vegan burrito bowl. The grilled veggies, avocado and fresh cherry tomatoes round out the toppings.

The best part, in my opinion, is the creamy cilantro-lime dressing. It’s sooo good and really brightens up all the flavours.

If you’re using canned beans, this grilled veggie vegan burrito bowl recipe is quick and easy to make – ready in just 20 minutes. If you cook your beans from dry you’ll obviously need more time but be rewarded with bigger flavour.

Also, burrito bowls are super adaptable. Swap out any veggie you don’t like or have for whatever you have on hand, or use canned corn if you don’t have corn on the cob in November!

Yield: 4 bowls

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This grilled veggie vegan burrito bowl recipe is packed with flavor and healthier than takeout. A quick 20-minute meal that will fill you up for the day!

Ingredients

For the cilantro-lime dressing

• ½ cup (75 grams) raw cashews, soaked in hot water for at least 15 minutes
• ½ cup water
• ¾ cup packed (about 45 grams) fresh cilantro
• The juice of 1 lime
• 1 teaspoon salt

For the burrito bowls

• 2 tablespoons olive oil, divided
• Half a medium onion, diced
• 2 cloves of garlic, minced
• 1 cup of rice* (I used white short grain)
• 1 ½ cups of vegetable stock or water
• ¾ cup crushed or pureed tomatoes (from a can)
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• Pepper, to taste
• 1 red pepper, sliced
• 1 cob of corn, husked (or a can of corn if cobs are out of season)
• 2 cups cooked beans of your choice (from a can or cooked from 200 grams/7 oz of dried beans)
• A couple handfuls of cherry tomatoes, halved or quartered
• An avocado, sliced
• Fresh cilantro and lime for garnish (optional)

Instructions

For the cilantro-lime dressing

1. Drain the cashews and combine all the ingredients in a blender or food processor. Puree until creamy. Transfer to the fridge to thicken.

For the burrito bowls

1. Heat a pot over medium-high heat. Add 1 tablespoon of oil, onion and garlic and fry until soft and transparent. Add the rice, vegetable stock or water, tomato, cumin, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the rice is soft and the liquid is absorbed. Add a bit more stock or water if the pot begins to look dry.
2. Meanwhile, heat a grill pan (or regular pan if you’re using canned corn) over medium high heat. Brush the corn and pepper strips with the remaining oil and sprinkle with a bit of salt. Grill (or sauté) until soft with nice grill marks. Once cool enough to handle, dice the pepper and cut the corn off the cob.
3. Once the rice is cooked, mix in the beans and assemble the bowls. Start with the rice on the bottom and top with the grilled vegetables, tomatoes and avocado. Garnish with a bit of cilantro and sliced lime, if desired, and serve with the cilantro-lime dressing.

Notes

*depending on the variety and brand of rice you use, you make need to adjust the amount of liquid.

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Nutrition Information:

Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 484Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 1794mgCarbohydrates: 70gFiber: 13gSugar: 19gProtein: 15g

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