Last Updated on October 17, 2025 by Christin Gillespie
This Black Bean Burrito Bowl with Pumpkin Cashew Queso is a seasonal, Mexican-spiced vegan recipe that’s bursting with bold, comforting flavors. It features warm black beans, cilantro-lime cauliflower rice, fresh pico de gallo, creamy avocado slices, & a dairy-free pumpkin cashew queso. Packed with nutrition, this hearty bowl is perfect for meal prep or easy weeknight dinners you’ll crave all fall long!
I’m so excited to share this Black Bean Burrito Bowl with Pumpkin Cashew Queso—it’s seriously going to be your go-to this fall. Loaded with warm black beans, cilantro-lime cauliflower rice, fresh pico de gallo, & creamy avocado slices, it’s full of flavor & perfect for any busy night.
But honestly, the true MVP here is the pumpkin cashew queso. This velvety, dairy-free sauce is made with blended cashews, pumpkin puree, nutritional yeast, & a handful of simple pantry spices. It adds just the right touch of sweetness, richness, & healthy fats to take the whole bowl to the next level. Pro Tip: Pop that queso in the oven for 10 minutes before digging in—it warms everything up & turns the whole dish into pure deliciousness!
This bowl isn’t just tasty—it’s packed with nutrients, easy to prep ahead, & perfect for those hectic weeknights when you want something wholesome & satisfying. I truly can’t wait for you to try it & add it to your fall meal rotation!
Your New Favorite Fall Burrito Bowl
- Seasonal Twist: The pumpkin cashew queso adds cozy fall vibes that make this bowl feel super comforting.
- Nutrient-Packed: It’s loaded with plant-based protein, fiber, healthy fats, & all the good stuff to keep you fueled.
- Dairy-Free & Vegan: The creamy queso is totally dairy-free, so it’s perfect if you’re vegan or avoiding allergens.
- Perfect for Busy Nights: Quick to assemble & packed with flavor, making dinner effortless & nourishing!
Ingredients
- Organic Black Beans: Packed with healthy fats, fiber, & plant-based protein to keep you full & energized.
- Organic Cilantro-Lime Cauliflower Rice: Not real rice, but just as tasty—plus it’s super nutritious! The fresh lime juice & cilantro really make it pop.
- Organic Greens: Spinach, kale, arugula, or a mix—whatever you like makes a great fresh base.
- Organic Pico de Gallo: Fresh, zesty pico takes this bowl from good to next-level.
- Organic Avocado: Sliced up for that creamy texture & healthy fats we all love.
- Organic Pumpkin Cashew Queso: This creamy, dreamy vegan queso is a total game-changer. Made with soaked cashews, pumpkin puree, & simple ingredients, it adds cheesy flavor with zero dairy.
- Organic Cilantro: Fresh cilantro brings bright, authentic Mexican flavor you can’t beat!
How to Make
- Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
- Pumpkin Cashew Queso. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more spring water to achieve your desired queso consistency. For a warm, melty finish, pop it in the oven for about 10 minutes before serving!
- Pico de Gallo. In a medium-sized bowl, mix together the pico ingredients until well combined.
- Assemble. Divide the fresh greens, cilantro-lime cauliflower rice, warm black beans beans, pico, & avocado between bowls. Serve with the pumpkin cashew queso & garnish with extra fresh cilantro. Enjoy!
Pumpkin Cashew Queso: Tips to Perfect It
- Soak the Cashews: Make sure to soak your organic raw cashews in hot water for about 10 minutes to get them nice & soft. This helps make the queso super creamy & smooth.
- Organic Pumpkin Puree: Use pure organic pumpkin puree—not pumpkin pie filling, which has added sugar & preservatives. I love Farmers Market Foods for their clean, natural pumpkin that really lets the flavors shine.
- Customize the Cashew Queso: Adjust the amount of water to get your perfect creamy texture. For a warm, melty finish, pop it in the oven for about 10 minutes before serving!
Storing & Reheating
This Black Bean Burrito Bowl with Pumpkin Cashew Queso is the ultimate fall-friendly vegan recipe—perfect for healthy leftovers & easy meal prep during the cozy season!
Storing. Transfer the ingredients to separate airtight glass containers & refrigerate for up to 4 days. I recommend slicing the avocado only right before you’re ready to eat.
Reheating. To reheat, preheat your oven to 350°F (175°C). Transfer the bowl ingredients to an oven-safe dish & heat for 10–15 minutes until warmed through. To serve, add the remaining fresh ingredients & the queso.
Your Next Favorite Healthy Vegan Mexican Meals:
- Black Bean & Purple Sweet Potato Fajita Bowl with Cashew Queso
- Cheesy Vegan Green Quinoa Enchilada Bake
- Pinto Bean & Baby Potato Burrito Bowl with Cashew Sour Cream
- Vegan Black Bean & Butternut Squash Enchilada Bake with Jalapeño Yogurt
Sharing Is Caring!
If you make this Black Bean Burrito Bowl with Pumpkin Cashew Queso recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Black Bean Burrito Bowl with Pumpkin Cashew Queso
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This cozy, Mexican-spiced vegan burrito bowl is packed with bold fall flavors—featuring black beans, cilantro-lime cauliflower rice, pico de gallo, avocado, & a creamy dairy-free pumpkin queso. Perfect for meal prep, easy weeknight dinners, or healthy fall lunches!
Ingredients
Always opt for organic ingredients.
CILANTRO-LIME CAULIFLOWER RICE
- 2 cups frozen cauliflower rice
- 2 tbsp fresh lime juice
- ½ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
PUMPKIN CASHEW QUESO
- ¾ cup spring water
- ½ cup raw cashews, soaked in hot water for 10 minutes
- ½ cup pumpkin puree
- 1 tsp chili powder
- ½ tsp smoked paprika
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- Sea salt & black pepper, to taste
PICO DE GALLO
- 1 Roma tomato or ½ cup cherry tomatoes, chopped
- ¼ red onion, chopped
- ¼ cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- Sea salt & black pepper, to taste
BOWL
- 1 (15-oz) can black beans, warmed
- Fresh greens of choice
- Avocado(s)
- Fresh cilantro
Instructions
- Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
- Pumpkin Cashew Queso. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more spring water to achieve your desired queso consistency. For a warm, melty finish, pop it in the oven for about 10 minutes before serving!
- Pico de Gallo. In a medium-sized bowl, mix together the pico ingredients until well combined.
- Assemble. Divide the fresh greens, cilantro-lime cauliflower rice, warm black beans beans, pico, & avocado between bowls. Serve with the pumpkin cashew queso & garnish with extra fresh cilantro. Enjoy!
Notes
Soak the Cashews: Make sure to soak your organic raw cashews in hot water for about 10 minutes to get them nice & soft. This helps make the queso super creamy & smooth.
Organic Pumpkin Puree: Use pure organic pumpkin puree—not pumpkin pie filling, which has added sugar & preservatives. I love Farmers Market Foods for their clean, natural pumpkin that really lets the flavors shine.
Customize the Cashew Queso: Adjust the amount of water to get your perfect creamy texture. For a warm, melty finish, pop it in the oven for about 10 minutes before serving!
Storing & Reheating: Transfer the ingredients to separate airtight glass containers & refrigerate for up to 4 days. I recommend slicing the avocado only right before you’re ready to eat. To reheat, preheat your oven to 350°F (175°C). Transfer the bowl ingredients to an oven-safe dish & heat for 10–15 minutes until warmed through. To serve, add the remaining fresh ingredients & the queso.
Leave a Reply