Grilled Veggie Burrito Bowls

Grilled Veggie Burrito Bowls


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

For pico de gallo
1 cups halved 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 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
2 zucchinis, trimmed and sliced lengthwise, 1/4-inch thick
1 red bell pepper, quartered lengthwise
1 orange bell pepper, quartered lengthwise
1 yellow bell pepper, quartered lengthwise
2 ears corn, shucked
1 tablespoon vegetable oil

For serving
1-15 ounce can black beans, rinsed and drained
Tortilla chips 


In a small saucepan, bring the rice and water to a boil, cover and reduce heat to low. Simmer for 15-20 minutes until the water is absorbed and the rice is tender.  Stir in the cilantro, lime juice, salt and pepper.

For the pico de gallo, combine the tomatoes, onions, jalapeños, lime juice, salt and pepper in a small bowl.

For the vegetables, preheat a gas or 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 corn, turning occasionally, until lightly charred, about 5-7 minutes. Grill the zucchini, and peppers until grilled marked, about 3-4 minutes. Let the vegetables cool slightly before dicing the zucchini and peppers and slicing the kernels off the corn cobs.

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