Butternut Squash Burrito Bowls

Butternut squash burrito bowls are healthy, easy vegetarian dinner! Filled with black beans, pico de gallo, kale & avocado, they're hearty & delicious.

Butternut Squash Burrito Bowls

Sometimes I feel like I have a never-ending stream of ideas. One idea leads to the next and a few tangents later they multiply into lists full of recipe possibilities. Other times, I’m completely blank.

This is the part where I usually talk about how I was romantically re-inspired after a stroll through the farmers market. But not this time. This weekend, we strolled and we market-ed. Still blank. Then, this idea popped into my head at Chipotle, of all places.

Butternut Squash Burrito Bowls ingredients

It was a rare day that we were even at Chipotle, (we usually favor our local Freebirds). Either way, I’m a sucker for a burrito bowl and I loved the idea of adding butternut squash for a seasonal spin.

I’m also a sucker for alliteration – so the 3 B’s in Butternut Burrito Bowl had a nice ring to it. Although I actually have 4 B’s in here, if you count the brown rice. (btw, if anyone from Chipotle is reading this: Brown Rice. Just sayin’).

Butternut Squash Burrito Bowls

This ingredient list looks long, but feel free to take it in pieces. No corn? Skip it. Tomatoes out of season? Use a good store-bought salsa instead.

I made a creamy avocado sauce with yogurt and cilantro. If you’re vegan, you can use cashews and water in place of the yogurt. And if you’re blender-less (or just short on time), mash up the avocado with lime and salt for a basic no-fuss guacamole. If you’re paleo – leave out the rice and beans and turn this into a big kale salad.

Butternut Squash Burrito Bowls

5.0 from 1 reviews
Butternut Squash Burrito Bowls
 
Author:
Serves: 4
Ingredients
Tomato-corn pico de gallo*
  • 1 cup chopped tomatoes
  • ½ cup fresh corn kernels
  • ¼ cup finely chopped red onion
  • 1 garlic clove, minced
  • Juice of 1 lime
  • ½ sliced serrano
  • Small handful chopped cilantro
  • Sea salt and fresh black pepper
For the bowls:
  • 1 small butternut squash, peeled & cubed
  • Extra-virgin olive oil, for drizzling
  • Sea salt and fresh black pepper
  • ½ teaspoon chili powder
  • 2 cups cooked brown rice
  • 1 can black beans, drained and rinsed
  • A few leaves of kale (lightly massaged with olive oil)
  • ¼ cup toasted pepitas
Avocado crema:**
  • 1 ripe avocado
  • ¼ cup yogurt (vegan sub: ¼ cup cashews + ¼ cup water)
  • Juice of ½ lime
  • 1 garlic clove
  • 1 tablespoon minced onion
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ cup chopped cilantro
  • Sea salt and fresh black pepper
  • Water, as needed, to thin
Instructions
  1. Preheat oven to 400 degrees F.
  2. Make the pico de gallo: In a small bowl, mix together the tomatoes, corn, onion, garlic, lime juice, serrano, and cilantro with pinches of salt and pepper. Let chill for at least 30 minutes. Taste and adjust seasonings before serving.
  3. Drizzle the butternut squash with a little olive oil, salt & pepper. Roast for 30 minutes, check and flip and continue roasting until golden brown (about 10 more minutes). Remove from oven and toss with the chili powder.
  4. Make the avocado crema: In a blender, mix together the avocado, yogurt (or cashews), lime, garlic, onion, cumin, coriander, cilantro, salt & pepper. Blend until smooth. Taste and adjust seasonings. Chill until ready to use.
  5. Assemble bowls with brown rice, black beans, kale, butternut squash, and the pico. Top with the toasted pepitas and serve with the avocado crema.
Notes
*If corn is out of season, skip it. If tomatoes are out of season, sub in a good store-bought salsa instead of making the pico recipe.

**If you don't have a blender, just mash the avocado with salt & lime for a quick and easy guacamole.

 

36 comments

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Rate this recipe (after making it):  

    • jeanine from loveandlemons.com
      10.07.2014

      ha, whatever works, right?

  1. Allie
    10.06.2014

    Love it! Our Chipotle in LA actually has brown rice…

        • Sara
          10.07.2014

          NYC Chipotle’s have brown rice as well. I was confused by that comment in your blog since we have it! I guess not all cities are created equal…. 🙂

          • AK89
            10.26.2014

            Agreed – I believe all Chipotle has brown rice? I have seen it coast-to-coast from SF to NYC, and even in small-town Indiana!

  2. Oh this is so up my alley! I have a love/hate relationship with Chipotle..there are 2 that are way too close to me which I love, but my body doesn’t love me the next day! haha I love your homemade and much healthier version!

  3. Ha, I loved your subtle sarcasm in this post! Sometimes that inspiration just doesn’t come, does it?! But love this fall spin on a burrito bowl. I’m always roasting sweet potato for similar rice bowls but I should try butternut next time.

  4. Maryna from thisisasweetblog.blogspot.com
    10.06.2014

    Totally in love with the recipe! And totally get you on the blank! Maybe it is just autumn that influence on the mood?

  5. Ursula @ LilVienna.com
    10.06.2014

    I’m a secret chipotle burrito addict 😉
    It’s amazing how much time one can spend in the kitchen preparing burritos/burrito bowls. Last time I even made the tortillas from scratch – I was busy in the kitchen for half a day. So I would only recommend making tortillas yourself, if you have a simple filling…
    Btw, i just love pico de gallo!!

  6. Amanda from amandabrowningnutrition.weebly.com
    10.06.2014

    Butternut squash is my favourite squash! I love how sweet they get roasted.

  7. I’m such a sucker for a burrito bowl (for Chipotle, myself, haha), but this version look even better!

    YUM!

  8. Cheryl from 40aprons.com
    10.06.2014

    Yum! I love how simple this is but how satisfying it would be for a weeknight dinner. I miss Freebirds! I dated an artist who briefly worked there when I was in law school.. Odd memories. I also totally feel you on the everything or nothing flow of inspiration. I’m in a lull myself right now! Perhaps we feel that flood of inspiration on the cusp of a new season and once we’re basically in it the overload wanes? Either way, this is inspired in and of its own 🙂

  9. I’m always surprised where my favorite recipe ideas come to me. My most recent was a math class idea 🙂 I loooove butternut squash in fall and I’m a sucker for alliteration, too! These look awesome.

  10. Love that everything is homemade. What an awesome recipe lineup. That avocado crema sounds divine! Thanks for sharing

  11. Love that everything is homemade. What an awesome recipe lineup. That avocado crema sounds divine! Thanks for sharing

  12. Putting various groups of ingredients in a bowl (usually with a fried egg on top) and calling it a meal is one of my favorite ways to cook.

    I love the seasonal spin. Roasted broccoli would also be nice. And broccoli starts with a B, too 😉

  13. Fall is officially here, great recipe for butternut squash. I hadn’t thought to make a Mexican-style dish out of it. Looks like it’s time for me to develop a fall recipe for my food blog.

  14. Make your own burrito/ nachos/ giant salad is one of my favorite quick dinners! Usually I stick to a basic black bean and veggies combo, but who can say no to butternut squash? And these sorts of dinners always lead to equally awesome leftovers.

  15. autumn from autumnmakesanddoes.com
    10.07.2014

    Yes! Burrito bowls for all the seasons. I stocked up on butternuts at the market recently because they keep so well. This is a great, different, use for them beyond just roasting.

  16. I have been craving a good burrito bowl for a while now. I should make this version instead of going to Chipotle.

  17. Corrin from ohheywhatsup.com
    10.09.2014

    Looks delicious!

    PS Your social sharing buttons don’t work.

    • jeanine from loveandlemons.com
      10.09.2014

      Thanks Corrin!

      Can I ask what browser (and version) you’re using and if you’re using Windows or Mac?

      thanks!

      • Corrin from ohheywhatsup.com
        10.09.2014

        Sure! Firefox 32.0.3 on a Mac. All share links open up blank new tabs.

        • jeanine from loveandlemons.com
          10.10.2014

          thanks! We’re on it 🙂

  18. Totally sharing this recipe, and your blog, on my Friday links post tomorrow! Love that you always provide alternatives for Paleo, vegan, etc.

  19. Anna
    10.10.2014

    Hmmmmmm,the fantastic dishes are so good, I think !
    It’s very important to eat healthily because the body needs fit food! This dishes are perfect for that.
    I think this website is very good for people who want to abate and they can see that healthy food can be very delicious 🙂

  20. binky from Binkysculinarycarnival.com
    10.10.2014

    This is really gorgeous! I’m a sucker for butternut and all spices Mexican! You do such a wonderful job with your pictures, too! I’m going to have to try this. I like your vegan idea with the cashews. I’m not vegan, but too lactose intolerant for yogurt. Thanks.

  21. I am definitely thinking I need to get some more butternut squash into my life. This looks so good!

  22. Tiffany W.
    09.23.2018

    We made these for dinner tonight; they are delicious! We are adding them to our fall dinner rotation. Thanks for the recipe.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.