Black Bean & Butternut Squash Fajita Bowl

This Black Bean & Butternut Squash Fajita Bowl is a healthy vegan sheet pan recipe that is perfect for an easy weeknight dinner. Roasted butternut squash and vibrant fajitas, get served with cilantro-lime cauliflower rice, black beans, creamy avocado, and a spicy tahini dressing. It’s a hearty Mexican dinner that is great for a chilly evening.

Butternut squash may not be on your recipe card for a Mexican-themed dinner, but it is tonight.

This Black Bean & Butternut Squash Fajita Bowl is the perfect healthy, vegan, & easy to make sheet pan dinner for any cold weeknight.

While the butternut squash is truly the star, the servings are top-notch. Pairing it with vibrant fajitas, cilantro-lime cauliflower rice, black beans, creamy avocado, and a spicy tahini dressing, is next level. Trust me, it’s so good!

Needless to say, this vegan fajita burrito recipe will be your go-to this season.

Why You’ll Love This Vegan Sheet Pan Fajita Bowl Recipe

• Loaded with Tex-Mex Flavor: Although this vegan fajita bowl is on the healthier side, it still embodies that authentic Mexican flavor that we all love.
• Vegetable Packed: Full of vibrant, as well as nourishing vegetables, this vegan sheet pan dinner is loaded with wholesome ingredients.
• Perfect for Meal Prep: This Black Bean & Butternut Squash Fajita Bowl stores well in the fridge, making it a great healthy recipe to meal prep for easy dinners throughout the week.

Ingredients

• Organic Butternut Squash: The star of this sheet pan fajita dinner. I used honeynut squash for this recipe, but butternut squash will do!
• Organic Green Bell Pepper: For the fajitas of course! You can use any color that you have on hand!
• Organic Red Onion: We’ll be adding it to the fajitas!
• Organic Beans: The beans are essential + they’re full of healthy fats and plant-based protein too. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store. 
• Organic Avocado: Slice it, dice it, or mash it up into guacomole.
• Organic Spicy Tahini Dressing: This creamy dressing really elevates this recipe & the best part is that it takes no time to make, with minimal ingredients.
• Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Lime: A squeeze of a fresh lime never hurts a Mexican dish.
• Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. 

How To Make 

1. Fajita Sheet Pan. On a large baking sheet, lined with parchment paper, toss the sheet pan ingredients, with the oil & spices. Bake for 25 – 30 minutes, tossing halfway.
2. Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Then stir in the cilantro, lime juice and zest, bay leaf, and a pinch of sea salt.
3. Spicy Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
4. Assemble. Divide the cilantro-lime rice between bowls, then the black beans and sheet pan ingredients. Top with sliced avocado, a drizzle of the spicy tahini, and garnish with cilantro. Enjoy!

Tips for Making this Sheet Pan Fajita Bowl Recipe Perfectly

• Organic Butternut Squash: I used honeynut squash for this recipe, but butternut squash will do! You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.  
• Swap the Squash: Not a fan of butternut squash? No worries! Swap for acorn squash or delicata squash instead.
• Organic Beans: Black or pinto beans both pair deliciously with this healthy fajita bowl recipe.
• Organic Onions & Bell Peppers: Feel free to use whatever color of onion & bell peppers you prefer.
• Organic Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with cashew butter!
• Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

Storing & Reheating

As mentioned above, this Black Bean & Butternut Squash Fajita Bowl recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer burrito bowl ingredients to an air-tight glass container & refrigerate for up to 4 days. Either store the ingredients separately and assemble them in a bowl when you want to eat, or make individual portions of bowls into containers. I don’t recommend preparing the avocado or the tahini dressing until the bowl is ready to enjoy. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer burrito bowl ingredients to an oven-safe bowl. Place in the oven for 15  – 20 minutes, until warmed through. Serve with the toppings of your choice.

More Healthy Vegan Recipes You’ll Love

• Butternut Squash Burrito Bowls
• Sheet Pan Portobello Mushroom Fajita Bowl
• Vegan Sweet Potato Burrito Bowls
• Sheet Pan Jackfruit Fajita Bowl
• Cauliflower Rice Burrito Bowls

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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