All Recipes - Grilled Veggie & Bean Burrito Bowls

Grilled Veggie & Bean Burrito Bowls



These Grilled Veggie & Bean Burrito Bowls are a vibrant, satisfying way to eat the rainbow and stay true to the MIND diet. Packed with fiber-rich black beans, grilled summer vegetables, creamy avocado, and brown rice, they’re balanced, brain-healthy, and endlessly customizable. Top with Greek yogurt, fresh cilantro, and a squeeze of lime for a fresh, zesty finish that’s perfect for weeknights or weekend meal prep.

Grilled Veggie & Bean Burrito Bowls

Servings: 3

Ingredients

Base

  • 1 1/2 cups cooked brown rice
  • 1 tbsp olive oil
  • 1/2 tsp salt

Beans

  • 1 1/2 cup cooked black beans
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1 tbsp water

Grilled Veggies

  • 1 zucchini, sliced
  • 1 bell peppers, red, sliced
  • 1 small red onion, sliced
  • 1 tbsp olive oil
  • salt, to taste
  • pepper, to taste

Toppings

  • 3 cups romaine hearts, shredded
  • 1 avocado, sliced or mashed
  • 3 tbsp Greek yogurt, nonfat, optional
  • cilantro
  • lime juice
  • hot sauce

Instructions

  1. If using brown rice, cook according to package instructions. Toss with olive oil and a pinch of salt when done.
  2. In a small saucepan, combine beans with cumin, paprika, garlic powder, and a tablespoon of water or oil. Simmer over low heat until warm and fragrant, about 5 minutes.
  3. Toss zucchini, bell pepper, and onion with olive oil, salt, and pepper. Grill over medium heat (or roast at 425°F for 15–20 minutes) until tender and slightly charred.
  4. In each bowl, layer: 1/2 cup rice, 1/3 of the warm beans, 1/3 of the grilled veggies, 1 cup romaine, 1/3 of the avocado.
  5. Add a spoonful of Greek yogurt if using, and garnish with cilantro or a squeeze of lime.


Published: May 03, 2025