Pumpkin Mash Burrito Bowl

Last Updated on September 10, 2024 by Christin Gillespie

This Pumpkin Mash Burrito Bowl is a healthy & vegan recipe that is full of cozy flavors. It features hearty black beans, spicy pumpkin mash, cilantro-lime cauliflower rice, fresh pico de gallo, and creamy avocado. Enjoy this fall infused bowl for a quick weeknight dinner or save for meal prep!

Since it’s pumpkin season, I’m using every excuse in the book to incorporate pumpkin in just about every one of my dishes. And since it’s Fiesta Friday you know what that means. We’re making Mexican food. pumpkin style.

Adding the pumpkin to our vegan burrito bowls seriously takes it to the next level. Hear me out. We’ll be mixing up pumpkin puree, along with creamy tahini, and some Mexican heat to take it up a notch. Don’t worry, there is no cinnamon in this pumpkin recipe. Although there can be if you’re in the fall spirit.

Even though the spicy pumpkin mash is the star of these vegan burrito bowls, there’s also the classics. We’ve got the black beans, cauliflower rice, and of course, creamy avocado. The combination is mouthwatering and you’ll be digging into these bowls all fall long. Trust me.

Why You’ll Love This Healthy Pumpkin Recipe

• Loaded with Mexican Flavor: Even though this burrito bowl features pumpkin, it still maintains the authentic Mexican flavor that we all love.
• Completely Customizable: With this Pumpkin Mash Burrito Bowl recipe, you have the flexibility to incorporate your favorite ingredients!
• Vegetable Packed: Full of vibrant, as well as nourishing vegetables, this healthy vegan burrito bowl recipe is loaded with wholesome ingredients.

Ingredients

• Organic Beans: The beans are the staple for this vegan burrito bowl & they’re full of healthy fats + plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Pumpkin Puree: To make our spicy pumpkin mash. Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients that you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.
• 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 Pico de Gayo: Fresh pico, not store bought, really takes this bowl to the next level. 
• Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Lime: A squeeze of a lime never hurts a Mexican dish.
• Organic Avocados: It wouldn’t be a Mexican bowl without avocado! Slice it, dice it, or mash it into guacamole.
• Organic Tahini: Just a couple of tablespoons to make our pumpkin mash extra creamy.
• Organic Spices: Chili powder, ground cumin, chipotle chili powder, sea salt, and black pepper, are the spices used in this vegan burrito bowl 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. If you don’t have organic avocado oil though, a few splashes of filtered water or even low sodium vegetable broth will do just the trick to get your veggies cooking.

How To Make 

1. Beans. Add beans to a small saucepan over medium heat. Once bubbling, lower heat and stir occasionally.
2. Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Then stir in the cilantro, lime juice, bay leaf, and seasonings.
3. Pumpkin Mash. In a large mixing bowl combine the pumpkin mash ingredients. Stir until smooth and velvety.
4. Serve. Divide the cauliflower rice, beans, and pumpkin mash between serving bowls. Garnish with sliced avocado and extra cilantro. Enjoy!

Tips for Making this Fall Bowl Recipe Perfectly

• Organic Beans: Black beans or pinto beans both pair deliciously with this healthy burrito bowl recipe.
• Organic Cauliflower Rice: For this specific burrito bowl recipe, I used pre-made organic frozen cauliflower rice from my local health foods store.
• Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling. Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.
• 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 or completely omit it. However, if omitted, the pumpkin mash will be more on the spicier side and won’t be as creamy + velvety.
• Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

Storing & Reheating

As mentioned above, this Pumpkin Mash Burrito Bowl recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer burrito bowl ingredients to an air-tight glass container & refrigerate for 3 – 4 days. Either store the ingredients separately and assemble them in a bowl when you want to eat, or make individual portions of burrito bowls into containers. I don’t recommend preparing the avocado until the burrito 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.

More Healthy Vegan Pumpkin Recipes You’ll Love

• Vegan Cream of Pumpkin Soup
• Vegan Sweet Potato Black Bean Pumpkin Chili
• Vegan Pumpkin Dal
• Vegan Chipotle Sweet Potato Pumpkin Soup
• Vegan Pumpkin Bolognese with Garlic Kale

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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