Grilled Veggie Burrito Bowls with Hatch Green Chile Rice

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If you’re looking to incorporate more vegetables into your diet for the New Year, this delicious veggie-packed vegan burrito bowl is perfect for you! At under 500 calories per serving and loaded with beautifully bright plant-based goodness, my Grilled Veggie Burrito Bowls with Hatch Green Chile Rice are bursting with flavor and nutrition.

overhead shot of two assembled vegan burrito bowls on a colorful tapestry with a bowl of tortilla chips and green salsa on the side.        

Whether you’re omnivorous or vegan, you are sure to love this bright and healthy recipe. These colorful bowls are easy to whip together, filling, and packed with all of the Mexican flavors I love.

What is a Burrito Bowl?

What is a burrito bowl, you ask? Think of all the ingredients you’d love in a burrito, but instead it is served in a bowl, without the tortilla. These grilled veggie burrito bowls are so flavorful, and it all starts with the rice!

This rice might not look like anything special, but it is loaded with flame-roasted Hatch green chile. These grilled veggie burrito bowls would also taste amazing with cilantro lime rice or even simple fluffy white rice.

black plate with grilled summer squash, bell peppers and mushrooms

How to Prepare Your Vegetables

I love to grill. But if you don’t own a grill (or the thought of going outside chills you to the bone), don’t worry—all these veggies can be grilled on a grill pan on your stove top. If you want to get an extra bit of char, use the gas burners to put real flame to the veggies like I have illustrated below.

First up, prepare your vegetables by washing and cutting them. Next, toss them with a touch of olive oil and a sprinkling of salt. If you’re avoiding sodium, opt for a salt-free seasoning blend like Mrs. Dash.

grilling charring corn on the cob on gas burner

Preheat the grill or grill pan to medium-high heat. Add the vegetables, allowing them to get a good sear before flipping them – about 3 to 5 minutes depending on the vegetable. Carefully turn them over using tongs, browning them evenly on all sides.

wooden bowl of veggies on a cutting board with an ear of roasted corn and some halved cherry tomatoes

Load a big pile of your grilled veggies onto hatch green chile rice for the best vegan burrito bowl of your life!

wooden table topped with ingredients to assemble burrito bowls - grilled veggies, pico de gallo, guacamole, frijoles de la olla and hatch green chile rice

How to Make Hatch Green Chile Rice

The first step to making this delicious rice is toasting it. Heat oil in a heavy saucepan over medium heat and add rice. Stir until rice is slightly browned. This will impart a ton of flavor!

Next, add roasted and diced green chile, water, and salt. I always have a freezer full of homemade roasted green chiles, but you can easily substitute the canned store bought kind.

Bring the rice to a boil over high heat. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer until the rice is tender. This should take roughly 20 to 25 minutes.

Remove from heat and sprinkle with salt if needed. Fluff rice with a fork. Cover and let sit for 5 minutes before serving. While I make this rice specifically for my burrito bowls, it’s great as a side for just about anything!

How to Serve 

As a working mom, I’m all about minimizing work where I can. Interactive meals are where it’s at! I set out all the ingredients on my kitchen island and let everyone build their own burrito bowls.

To create your grilled veggie burrito bowl, first start with the Hatch green chile rice. Then add warm pinto beans, roasted corn, grilled Portobello mushrooms, bell peppers, yellow squash, and any other toppings you love—like homemade guacamole and pico de gallo salsa—and serve with lime wedges.

close up shot of a grilled veggie vegan burrito bowl with a basket of chips in the background

Frequently Asked Questions

Can I use this vegan burrito bowl recipe for meal prep?

Heck yeah, you can! Simply grill your veggies and make the rice ahead of time. Assemble individual burrito bowls (without the guacamole and pico de gallo) in lidded microwave safe containers and enjoy them all week long. They’re great for packed lunches or to zap a little life into your WFH (work from home) set-up. Pack the pico and guac in a separate small container to spoon over the top for extra flavor and a bit of temperature contrast.

What other vegetables would taste good with this recipe?

I’m a fan of all things veggie, so feel free to branch out and use any vegetables that tickle your fancy. Sweet potatoes, eggplant, green beans, brussels sprouts, cauliflower, red onion, carrot, broccoli, and asparagus are all delicious when grilled, but feel free to feed your imagination (and body) with any of your favorites! This vegan burrito bowl recipe can be customized to your preferences.

Can I use frozen vegetables?

Most frozen vegetables are cut into pieces that are too small for the grill. That said, you can absolutely roast the frozen veggies lingering in your freezer and use them in your burrito bowls instead!

Would roasted veggies work?

If you’re looking to prep a large amount of vegetables to load onto some vegan burrito bowls throughout the week, you can absolutely opt to roast the veggies instead. Line a sheet pan with parchment paper for easy clean up, then spread lightly oiled and salted vegetables in a single layer. Roast at 425F for 15 to 25 minutes, until charred to your liking.

I’ve heard that brown rice is healthier than white… will it work for this recipe?

It sure will! Be sure to choose a long grain brown rice (like basmati) for the best consistency. Also, note that brown rice takes a bit longer to cook than white rice, so just plan appropriately.

Are there any other toppings I could add?

Of course! These burrito bowls are completely customizable. Add cheese or sour cream for a bit of richness. Add some chicken, steak, brisket, carnitas, or shrimp for a little extra protein. Salsa or hot sauce can add some punch. Fresh sliced green onions, pickled red onions, pickled jalapeños, or fresh cilantro can all add a bit of freshness. The sky is the limit, folks!

woman's hand holding a black fork above a plated burrito bowl on a colorful tapestry

Need more healthy dinner inspiration? Check out these other yummy recipes:

If you made these Grilled Veggie Burrito Bowls with Hatch Green Chile rice, please let me know how they turned out for you by commenting below!

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Grilled Veggie Burrito Bowls with Hatch Green Chile Rice

These grilled veggie burrito bowls with Hatch green chile rice are great for anyone whose diet is vegetarian, plant-based, or vegan. These colorful bowls are easy to whip together, filling, and packed with all of the Mexican flavors I love.
two plated burrito bowls on a colorful tapestry lined table
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5 from 2 votes
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Ingredients

Hatch Green Chile Rice:

  • 2 tablespoons olive oil
  • 2 cups long grain rice
  • 1 cup diced roasted green chile, homemade or store-bought
  • 2 ½ cups water
  • 1 ½ teaspoons salt

Toppings:

  • 2 bell peppers, grilled and sliced
  • 4 Portobello mushrooms, grilled and sliced
  • 2 zucchini or yellow squash, grilled and sliced
  • 2 charred corn on the cob
  • warm pinto beans, drained and rinsed
  • Guacamole
  • Pico de gallo, or salsa
  • lime wedges

Instructions

Hatch Green Chile Rice:

  • Heat oil in a heavy saucepan over medium heat and add rice. Stir until rice is slightly browned.
  • Add green chile, water, and salt.
  • Bring the rice to a boil over high heat. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer until the rice is tender, 20 to 25 minutes.
  • Remove from heat and sprinkle with salt if needed. Fluff rice with a fork. Cover and let sit for 5 minutes before serving.

Burrito Bowls:

  • Arrange equal parts of the rice and the sliced and grilled veggies in bowls. Top with corn, pinto beans, guacamole, and pico de gallo. Season with salt and pepper as needed and serve immediately.

Notes

Nutrition facts do not include pinto beans, guacamole and pico de gallo. 

Nutrition

Calories: 328kcal, Carbohydrates: 62g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Sodium: 776mg, Potassium: 625mg, Fiber: 3g, Sugar: 6g, Vitamin A: 489IU, Vitamin C: 55mg, Calcium: 41mg, Iron: 1mg

I’d love to see what you cook!

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Photography by Jenna Sparks 

Originally published: May 2019.