Grilled Vegetarian Burrito Bowl Recipe

Name: Grilled Vegetarian Burrito Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups CAMPBELL’S® Ready to Use Vegetable Broth; 1 cup brown or white jasmine rice; 1/2 cup chopped cilantro, divided; 1 can (15 oz) black beans, drained and rinsed; 2 large sweet potato, cut into rounds; 2 red bell pepper, halved and seeded; 2 ears corn; 1 red onion, cut into thick slices; 1 jalapeño pepper; 2 tbsp olive oil; 1/4 cup mayonnaise; 1 tbsp lime zest; 3 tbsp lime juice; 1 tsp chili powder; 1/2 tsp salt

Ingredients

2 cups CAMPBELL’S® Ready to Use Vegetable Broth
1 cup brown or white jasmine rice
1/2 cup chopped cilantro, divided
1 can (15 oz) black beans, drained and rinsed
2 large sweet potato, cut into rounds
2 red bell pepper, halved and seeded
2 ears corn
1 red onion, cut into thick slices
1 jalapeño pepper
2 tbsp olive oil
1/4 cup mayonnaise
1 tbsp lime zest
3 tbsp lime juice
1 tsp chili powder
1/2 tsp salt

	PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 4 servings

Instructions

Preheat the grill.
Bring the vegetable broth and rice to boil over medium high heat.
Reduce heat to maintain a simmer, cover and cook until the broth has been absorbed and the rice is tender, about 15 minutes.
Remove from heat.
Fluff with fork and toss with half of the cilantro and black beans.
Brush the sweet potatoes, peppers, corn and jalapeno with olive oil and grill over medium heat, turning once, until softened.
Remove from grill and set aside.
In a small bowl, whisk together mayonnaise, lime zest and juice, chilli powder, and salt until well combined.
Divide rice over 4 bowls.
Top with grilled veggies and drizzle with the dressing.