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Being vegan doesn’t have to mean ditching the barbeque. This grilled bowl of goodness packs a seriously plant-based punch. It’s filled with barbequed veggies and of course Daiya’s dairy-free Cheddar Style Shreds.
Cook rice according to package instructions
While rice is cooking chop up red and yellow peppers and coat with a small amount of olive oil and salt and pepper to taste.
Grill chopped vegetables on a medium heat barbeque until cooked through, turning and rotating the vegetables so they don't burn.
Divide the cooked rice, corn, beans, cilantro and grilled vegetables into bowls
Top each bowl with 1/2 an avocado, a squeeze of lime and a generous portion of our Cheddar Style Shreds.