Grilled Veggie Bowl

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.

Ingredients

1/2 cup Daiya Cheddar Cutting Board Shreds
2 cup uncooked rice
1 red pepper
1 Yellow Pepper
1 lime
1/2 bunch cilantro
1 cup black beans
1 cup corn kernels
1/4 cup extra virgin olive oil
salt and pepper to taste
1 avocado, optional
salsa of your choice, optional

Instructions

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.

Tips for cooking with Daiya

30 min

Total Time

min

Prep Time

30 min

Cook Time

Servings

Free of these allergens

Dairy

Gluten

Soy

Eggs

Peanuts

Tree Nuts

Fish

Shellfish

Learn more about food allergies.

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