Vegetable Burrito Bowls

All the makings of a vegetarian burrito, sans the tortilla

These vegetable burrito bowls are one of my favorite healthy meals because they are so filling and flavorful and can be customized to infinite variations, including non-vegetarian versions. This is a great meal to plan for the end of the week because it makes use of a lot of leftovers: extra brown rice (or try quinoa, or spanish rice, or farro), a bit of black beans, a lots of grilled veggies. I make a spicy-sweet dressing from jalapenos, cilantro, honey, and fruit juice that brings everything together. You could also add some lettuce if you wanted to make it more of a salad, but I prefer to eat it as a hot bowl. It's a low-carb, high-protein meal that doesn't feel like health food and is nearly as good as the kind you can get at the nearby Mexican chain (cough, cough... Chipotle).


Vegetable & Black Bean Burrito Bowls:
For Jalapeno-Lime Dressing

• In a blender or food processor, add a handful of fresh cilantro, 2 tbsp. orange juice, 2 tbsp. lime juice, 1 tbsp. minced jalapeño pepper, 1 tbsp. honey, and a pinch of salt and pepper.
• Blend until smooth, then drizzle in 1/4 c. canola oil and blend until emulsified.*

For Burrito Bowls

• Heat a grill to high heat.
• Toss an assortment of vegetables (I used 2 bell peppers, 2 poblano peppers, 2 ears of corn, 1 Japanese eggplant, 1 red onion, and 1 zucchini) with canola oil and a mixture of 2 tbsp. ground cumin, 1 tbsp. paprika, 1 tbsp. granulated garlic, 1 tbsp. chile powder, 1/2 tbsp. kosher salt, and 1/2 tsp. cayenne pepper.**
• Grill vegetables until tender, then chop into bite-size pieces.
• Divide 1 1/2 c. cooked brown rice into four bowls, top each with 1/2 c. cooked black beans,*** some of the grilled vegetables, 1 sliced avocado, and drizzle with the jalapeno-lime dressing.

Serves four

*Dressing can be made two days in advance and kept in the fridge in an airtight container.
**Or any taco seasoning that you like.
***I used this recipe.