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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 avocado
  • 1 lime
  • 1/2 bunch cilantro
  • 1 cup black beans
  • 1 cup corn kernels
  • 1/2 head Cauliflower
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
  • salsa of your choice, optional

Instructions

Cook rice according to package instructions

While rice is cooking chop up red pepper & caulflower 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
2
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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