Black Bean Grilled Veggie Burrito Bowl

Even meat eaters will love this vegan bowl that celebrates summer South of the Border style! The whole meal comes together quickly and easily and is sure to please. Try substituting up to half the cooked quinoa or rice with prepared riced cauliflower. It’s an easy way to amp up the veggies without losing the taste and mouth feel of the grains.

For the grilled veggies
3 medium organic bell peppers, (green, red, yellow, or orange), core and seeds removed and cut into 2-inch wide strips
1 large organic red onion, ends trimmed, outer skin removed, and onion sliced crosswise into ½-inch rounds
1 tablespoon Natural Grocers™ Brand Organic Extra Virgin Olive Oil
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Garlic Granules
1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
For the black beans
1 (15.5-ounce) can Natural Grocers Brand Organic Black Beans, drained and rinsed
1 cup Natural Grocers Brand Organic Frozen Cut Corn
3 cups Prepared Natural Grocers Brand Bulk rice or quinoa, and/or Natural Grocers Brand Organic Frozen Riced Cauliflower
2 organic avocados, sliced
  ½-1 cup of your favorite premade salsa
  Optional garnish: fresh organic lime and organic cilantro
Natural Grocers Brand Bulk Seasonings:
1 teaspoon Organic Chili Powder Medium Blend
1⁄2 teaspoon Organic Ground Cumin Seed
1⁄4 teaspoon Organic Garlic Granules
1⁄4 teaspoon Real Salt

1. Preheat grill to medium (350° F).

2. Spread peppers and onions on a large plate or baking sheet and sprinkle with olive oil, garlic granules, and salt. Use tongs or your hands to gently toss (being careful to keep onion slices together) to evenly coat the veggies with the oil and spices.

3. Place vegetables on preheated grill. Cover and cook, turning every 4-5 minutes, until grill marks form and veggies are tender to your liking, 10-15 minutes.

4. While the veggies grill, heat the beans, corn, spices, and about 2 tablespoons of water in a small covered saucepan over medium heat, stirring occasionally, until heated through, 5-7 minutes. If you’ve got room, you can warm the beans and corn in a grill-safe saucepan right on the grill.

5. To serve, arrange ¼ of the grilled vegetables, ¼ of the bean/corn mixture, and ¾ cup rice, quinoa, and/or riced cauliflower in serving bowls. Top with avocado slices and salsa to taste and if desired fresh lime juice and cilantro.


Beer Pairing

Recommended Beer Style: Lager

  • Hopworks Organic Golden Ram Lager