Grilled Veggie Burrito Bowls

Grilled Veggie Burrito Bowls
When I made these grilled veggie burrito bowls, I thought they would be actual burritos. I had big tortillas and was ready to go. Then I chickened out. It was the rolling that intimidated me, and I didn’t think I was missing much by skipping the wrap. Instead I focused on the fillings because it’s what’s inside that counts, right?

For the vegetables, I made a version of a spice rub that I typically use for poultry. It’s a blend of chili, garlic & onion powder, cumin, paprika, salt and pepper that had a little bit of a kick. To fill the rest of the bowls, I included cilantro lime rice, pinto beans and cherry tomato pico de gallo and served them with chips and salsa.
Grilled Veggie Burrito Bowls
Grilled Veggie Burrito Bowls

Serves 4

For rice
1 teaspoon vegetable oil
1 cup uncooked long-grain white rice
1 cup water
Juice of 1 lime
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 handful cilantro, roughly chopped

For pico de gallo
1-1/2 cups quartered cherry tomatoes
1/4 cup chopped red onions
1 jalapeno, minced
Juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon black pepper

For beans
1-15 ounce can pinto beans, rinsed and drained
1/4 cup roughly chopped red onions
1 handful cilantro, roughly chopped
Juice of 1 lime
1 teaspoon kosher salt
1/4 teaspoon black pepper

For vegetables
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper

1 zucchini, trimmed and sliced lengthwise, 1/4-inch thick
1 summer squash, trimmed and sliced lengthwise, 1/4-inch thick
1 red bell pepper, quartered lengthwise
1 orange bell pepper, quartered lengthwise
2 ears corn, shucked
1 tablespoon vegetable oil

Tortilla chips and salsa for serving

For the rice, heat the oil over medium high heat in a small saucepan. Toast the rice for 1 minute before adding the water, lime juice, salt and pepper. Bring to a boil, cover and reduce heat. Simmer for 15-20 minutes on low until the water is absorbed and the rice is tender. Stir in the cilantro.

For the pico de gallo, combine the tomatoes, onions, jalapenos, lime juice, salt and pepper.

For the beans, in a medium bowl, combine the pinto beans, red onions, cilantro, lime juice, salt and pepper.

For the vegetables, preheat a gas of charcoal grill on medium high heat. In a small bowl, combine the cumin, paprika, chili powder, onion powder, garlic powder, salt and pepper. Drizzle the vegetables with oil and rub with the spice mixture. Grill the zucchini, squash and peppers until grilled marked, about 3-4 minutes. Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the vegetables cool slightly before dicing the zucchini, squash and peppers and slicing the kernels off the corn cobs.

Divide the rice, beans and vegetables between 4 bowls. Top with pico de gallo. Serve with salsa and tortilla chips.

SaveSaveSaveSaveSaveSave

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>