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

Serves: 4
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
  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.
*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.



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Rate this recipe (after making it):  

  1. Corrin from ohheywhatsup.com

    Looks delicious!

    PS Your social sharing buttons don’t work.

    • jeanine

      Thanks Corrin!

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


      • Corrin from ohheywhatsup.com

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

        • jeanine

          thanks! We’re on it 🙂

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

  3. autumn from autumnmakesanddoes.com

    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.

  4. 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.

  5. 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.

  6. 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 😉

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

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

  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. Cheryl from 40aprons.com

    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 🙂

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


  12. Amanda from amandabrowningnutrition.weebly.com

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

  13. Ursula @ LilVienna.com

    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!!

  14. Maryna from thisisasweetblog.blogspot.com

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

  15. 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.

  16. 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!

  17. Allie

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

        • Sara

          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

            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!

    • jeanine

      ha, whatever works, right?

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.