Butternut Squash Burrito Bowls

Last Updated on November 24, 2023 by Christin Gillespie

Delicious plant-powered burrito bowls are piled high with roasted butternut squash, black beans, cilantro-lime cauliflower rice, pico de gallo, greens, and sliced avocado. These Butternut Squash Burrito Bowls are both a hearty and healthy recipe that you don’t want to miss.

It’s Friday…you know what that means…Fiesta Friday!

Today I have another vegan burrito bowl recipe for you. It’s a combination that you most likely have not experimented with before, but don’t worry, because it’s still delicious. I think it’s really hard to mess up on Mexican food, but that’s just my opinion.

Back to the recipe though. Today this burrito bowl is starring roasted butternut squash! The butternut squash gets roasted to perfection, then paired with Mexican favorites, such as spiced black beans, cilantro-lime cauliflower rice, pico de gallo, greens, and sliced avocado.

This burrito bowl is not only uniquely flavorful, but it is perfect meal prep. So get a large butternut squash, so that you can save some to enjoy on Meatless Monday, Tacoless Tuesday, or any day of the week for that matter!

Why You’ll Love These Burrito Bowls

• Loaded with Mexican Flavor: Featuring butternut squash, while maintaining the authentic Mexican flavor that we all love.
• Completely Customizable: With this burrito bowl recipe, you have the flexibility to incorporate your Mexican favorites!
• Vegetable Packed: Full of vibrant, as well as nourishing vegetables, this vegan burrito bowl is loaded with wholesome ingredients.
• Perfect for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Ingredients

• Organic Butternut Squash: The star of this burrito bowl. You’ll need roughly three cups of butternut squash, which translates to one small squash.
• Organic Beans: The beans are the staple for this burrito bowl & they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular 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: It wouldn’t be a burrito bowl without avocado!
• Organic Pico de Gallo: Oh yes! Fresh pico really takes this butternut squash bowl to the next level. 
• Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Lime: We’ll be adding fresh squeezed lime juice to the cilantro-lime cauliflower rice, as well as the pico and the guacamole!
• Organic Greens: For toppings of course! I used arugula, but any greens that you have on hand work great for mounting this burrito bowl.
• Organic Spices: Chili powder, ground cumin, garlic powder, sea salt, and black pepper, are the spices used to season this burrito bowls recipe. 
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. 

How To Make

1. Butternut Squash. Preheat the oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. Add the cubed butternut squash to the baking sheet. Drizzle with avocado oil and sprinkle with the seasonings. Use clean hands to toss and evenly coat. Bake for 25 – 30 minutes, tossing halfway.
2. Beans. Meanwhile, to a small saucepan, add the black beans and heat over medium heat for 3-5 minutes, stirring often, until warmed through. Add the spices and mix well to combine, and turn the heat to the lowest setting to keep warm. 
3. Cilantro-Lime Cauliflower Rice. In a separate skillet, mix into the cauliflower rice the cilantro, lime juice and zest, bay leaf, and a pinch of sea salt if desired. Stir until fully combined.
4. Pico de Gallo. Mix together the pico ingredients until well combined.
5. Assemble. Divide the squash, beans, cauliflower rice, arugula, and pico de gallo, between bowls and top each with sliced avocado and cilantro. Enjoy!

Tips for Making these Burrito Bowls Perfectly

• Organic Beans: Organic black or pinto beans both pair deliciously with these butternut squash burrito bowls.
• Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
• Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.  
• Organic Spices: Wanting to crank up the heat to your beans? Add some organic cayenne pepper or organic chipotle pepper. I would start with ¼ teaspoon & to use with caution, because it’s spicy!

Storing & Reheating

As mentioned above, this burrito bowls recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer burrito bowl ingredients to an air-tight glass container in the refrigerator for up to 4 days. Store the ingredients separately and assemble them in a bowl when you want to eat. I don’t recommend slicing the avocado until the burrito bowl is ready to enjoy. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer burrito bowl ingredients, except the pico de gallo and the toppings, to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Recipes You’ll Love

• Cauliflower Rice Burrito Bowls
• Vegan Pumpkin Mac and Cheese
• Vegan Pumpkin Dal
• Vegan Sweet Potato Black Bean Pumpkin Chili

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.

Print