There is something deeply comforting about a bowl that tastes like summer on a plate: charred, sweet vegetables, creamy green rice, and bright limey notes that wake up every bite. My Grilled Veggie Burrito Bowl is exactly that kind of dish — colorful, satisfying, and effortless enough for a weeknight but pretty enough for guests. If you love bold flavors and simple grill magic, this one will become a regular in your rotation, right alongside my favorite beef burrito bowl for meat nights.

Why You’ll Love This Dish

Charred sweetness and smoky edges: Grilling the peppers, onions, sweet potatoes, and corn adds a caramelized, slightly smoky flavor that contrasts beautifully with creamy rice.
Lush, green rice for texture and color: Folding a bright avocado-cilantro sauce into rice gives you silky, vibrant rice that doubles as a dressing.
Balanced and flexible: You get carbs, veg, and protein from black beans in one bowl, but it is easy to adapt for whatever you have on hand.
Quick to scale: This recipe is simple to double for a crowd or to meal prep for lunches.
Feels fresh but comforting: The lime and cilantro lift everything, while warm roasted veg gives that cozy, satisfying mouthfeel.

Ingredients You’ll Need

Fajitas-style peppers — provide sweetness and a nice char when grilled; use a mix of colors for a festive look.
Onions — add savory depth and caramelization; red or yellow both work well.
Sweet potatoes — bring creaminess and subtle sweetness; slice into rounds or cubes for even grilling.
Sweet corn — grilled kernels make the bowl sing with pops of juice and char.
Rice — the base; long grain or basmati both soak up the avocado sauce nicely.
Avocado — makes the rice luxuriously creamy and gives the sauce its mellow richness.
Cilantro — bright, herbal lift for the avocado sauce and a classic burrito bowl flavor.
Jalapeno — a little heat to balance the sweet veg; seed it if you prefer milder spice.
Lime juice — acid to brighten everything and tie the flavors together.
Black beans — protein, fiber, and a hearty counterpoint to the veggies.
Shredded lettuce — cool, crisp texture to finish the bowl and add freshness.

Let’s Get Cooking

Before you begin, set up your grill and chop your veg so everything goes smoothly once the heat is on. These simple steps capture the heart of the recipe; follow them, then read the notes after for timing and temperature tips.

Preheat the grill.
Toss the peppers, onions, sweet potatoes, and corn with olive oil, salt, and pepper, then grill until charred and cooked through.
In a blender, combine avocado, cilantro, jalapeno, and lime juice until smooth.
Cook your rice according to package instructions.
Fold the avocado mixture into the cooked rice.
Assemble your burrito bowls with a base of creamy green rice, topped with grilled veggies, black beans, and shredded lettuce.
Serve warm and enjoy!

Helpful notes after the steps: I like to preheat the grill to medium-high so the veggies get a quick sear but the sweet potato cooks through. For corn, grilling on the cob first then cutting off the kernels gives the best texture. If you prefer, you can cook rice in a pot or rice cooker; the key is fluffy rice so the avocado sauce incorporates evenly. If you want a meaty swap-in, try this burrito bowl with ground chicken as inspiration for alternative proteins.

My Favorite Tricks for a Perfect Bowl

Grill with a two-zone setup: direct heat for quick charring and indirect heat to finish thicker items like sweet potato so nothing burns.
Make the avocado-cilantro sauce just before folding into the rice to keep it fresh and vibrantly green.
Salt the rice lightly while cooking; it helps the avocado sauce pop without needing extra seasoning later.
If you want more smokiness, smash a clove of garlic on the grill for a minute and toss it into the blender with the avocado.
For a seafood twist, pair the grilled veggies with a citrusy shrimp like in this grilled shrimp bowl recipe that I adore.

Creative Twists to Try

Smoky chipotle: Add one chipotle in adobo to the avocado-cilantro blend for a smoky heat.
Grain swap: Use quinoa or farro instead of rice for more nutty texture; see how it works in this grilled chicken and farro bowl recipe.
Cheese it up: Add crumbled cotija or feta for salty, tangy bursts.
Green goddess: Stir in a spoonful of Greek yogurt or sour cream to the avocado mix for tang and extra creaminess.
Southwest salad: Replace black beans with grilled shrimp and avocado-corn salsa as in this grilled shrimp bowl with avocado corn salsa for a coastal spin.

Perfect Pairings for Serving

Serve these bowls in shallow bowls so every component is visible, a riot of color and texture. I like to sprinkle a bit of chopped cilantro and a squeeze of fresh lime over the top so each bite is bright and aromatic. Offer extra toppings in small bowls: chopped pickled onions, hot sauce, crumbled cheese, and a wedge of lime. For beverages, a crisp lager or a sparkling lime agua fresca complements the grilled flavors nicely. If you are feeding a crowd, line up the components buffet-style and let people build their own bowls — it always sparks joyful conversation.

Storing Your Leftovers Like a Pro

Keep components separate if you plan to store leftovers. Refrigerate the grilled vegetables and black beans in airtight containers for up to 4 days. The green rice holds well for 2 to 3 days; if the avocado sauce darkens slightly, stir in a splash of lime juice before reheating to refresh it. For freezing, avoid the avocado rice because it loses texture; instead freeze the cooked roasted veggies and black beans for up to 2 months, then thaw and reheat on a skillet or under a broiler to revive their char. Reheat gently in a skillet or oven to keep the veggies from becoming soggy.

Your Questions Answered

Q: Can I make this bowl vegan?
A: Yes, the recipe as written is vegan. If you add cheese or yogurt in a variation, choose plant-based alternatives to keep it vegan friendly.

Q: How long will the avocado rice stay green?
A: It will stay pleasantly green for 1 to 2 days in the refrigerator. A quick stir and a squeeze of lime before serving refreshes the color and flavor.

Q: Can I roast the vegetables in the oven instead of grilling?
A: Absolutely. Roast them at 425 F on a baking sheet tossed with oil until caramelized, about 25 to 35 minutes depending on the size, turning once for even browning.

Q: Is there a good way to make this ahead for a picnic?
A: Pack the rice and avocado sauce separately and combine at your destination to avoid discoloration. Keep the grilled veg and black beans in insulated containers to maintain warmth.

Conclusion

If you love bowls that are hearty, bright, and full of contrast, this Grilled Veggie Burrito Bowl is a keeper. It balances creamy and charred textures with fresh citrus notes and is endlessly adaptable to what you have on hand or what your guests prefer. For more ideas and versions to try, take inspiration from these recipes: Plays Well With Butter’s grilled veggie burrito bowls, Last Ingredient’s easy vegetarian burrito bowl, and Cilantro and Citronella’s grilled veggie vegan bowl. Give this one a go, and let me know which variation becomes your new favorite — I am always plotting my next bowl.