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Grilled Veggie Grain Bowl

10

15

Cherry

Kevin Curry's grilled grain bowl will be your new go-to for meal prep or a weeknight dinner. Veggies and avocado are given a quick char on the Traeger, then combined with rice, fresh cucumbers, and tomatoes and tossed in a quick vinaigrette. It's simple, filling, and delicious.

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  • 3 Tablespoon extra-virgin olive oil, divided

  • 1 Small red onion, halved

  • 2 Large ears corn, husked

  • 1 Medium red bell pepper

  • 1 Small serrano pepper (optional)

  • 1 Large ripe but firm avocado, halved and pitted

  • 2 Cup frozen cooked white rice

  • 1/2 Medium cucumber, diced

  • 1 Pint cherry tomatoes, halved or quartered

  • 1 Tablespoon white wine vinegar (optional)

  • sea salt

  • freshly ground black pepper

  • 1/2 Cup cilantro, finely chopped

  • hot sauce, for serving

  • Grilled Veggie Grain Bowl with Kevin Curry | Traeger Grills

  • 1

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

    400 ˚F

  • 2

    Pour 1 tablespoon of the olive oil onto the cut sides of the onion. Using tongs, rub the grill grates with an onion half, oiled side down.
    • 3 Tablespoon extra-virgin olive oil, divided

    • 1 Small red onion, halved

  • 3

    Place the onion (cut-side down), corn, bell pepper, serrano pepper, and avocado (cut-side down) directly on the grill grates and cook, turning occasionally, until browned, 5-12 minutes (the corn will take the longest). The onion and bell pepper should just get a nice surface char and not become tender. The avocado should just char on the surface. As they finish, remove the vegetables from the grill and set aside to cool slightly.

    400 ˚F

    • 2 Large ears corn, husked

    • 1 Medium red bell pepper

    • 1 Small serrano pepper (optional)

    • 1 Large ripe but firm avocado, halved and pitted

  • 4

    Place the frozen rice in an oven-safe dish and place on the grill next to the vegetables. Bake until warmed through, 10-15 minutes. Remove from the grill and set aside.
    • 2 Cup frozen cooked white rice

  • 5

    Cut the kernels from the corn cobs into a large bowl. Remove the stem, ribs, and seeds from the bell pepper, then chop into bite-size pieces and add to the bowl. Dice the onion and add to the bowl. Remove the seeds from the serrano, finely chop, and add to the bowl. Scoop the avocado flesh from the peel, chop into bite-size pieces, and add to the bowl.
  • 6

    Add the cucumber, tomatoes, and rice to the bowl and stir gently to combine.
    • 1/2 Medium cucumber, diced

    • 1 Pint cherry tomatoes, halved or quartered

  • 7

    Add the remaining 2 tablespoons olive oil and the vinegar to the bowl. Season with salt, pepper, and hot sauce to taste. Add the cilantro and gently toss to combine. Transfer to a serving bowl and serve immediately. Enjoy!
    • 1 Tablespoon white wine vinegar (optional)

    • To Taste sea salt

    • To Taste freshly ground black pepper

    • 1/2 Cup cilantro, finely chopped

    • hot sauce, for serving