Meatless Butternut Squash Burrito Bowls

Meatless Butternut Squash Burrito Bowls

We’re going to take our Meatless Butternut Squash Burrito Bowls on a delicious adventure! These bowls will please your palate and your hunger since they are full of flavorful ingredients, eye-catching colours, and tantalising textures.


    1. 1 Tbsp chili powder
    2. 1/4 tsp garlic powder
    3. 1/4 tsp onion powder
    4. 1/2 tsp dried oregano
    5. 1 tsp paprika
    6. 2 tsps ground cumin
    7. 1 tsp sea salt
    8. 1 tsp ground pepper
    9. 1 large butternut squash
    10. 2 Tbsps olive or avocado oil
    11. 2 cups cooked organic black beans, drained and rinsed well
    12. 2 cups frozen organic sweet corn, thawed
    13. 2 cups cooked wild, or brown rice
    14. 2 cups cherry tomatoes, halved or quartered
    15. 1 avocado, sliced

    For your Lime Cilantro Yogurt Dressing:

    1. 1 cup plain Greek, or coconut yogurt
    2. 1 tsp lime zest (1 large lime)
    3. 2 Tbsp fresh lime juice (1 large lime)
    4. 1 fresh garlic clove, minced
    5. 1/3 cup chopped cilantro leaves
    6. sea salt and ground pepper, to taste, about 1/4 teaspoon each


  1. Turn the oven on to 400 degrees Fahrenheit and cover a sizable baking sheet with silicone mats or parchment paper.
  2. Mix all the ingredients together in a small bowl.
  3. After peeling and chopping your butternut squash in half, take out the seeds. As indicated, chop the squash into bite-sized pieces.
  4. Combine the avocado oil and your seasoning mixture with the squash pieces
  5. .Evenly distribute the seasoned squash cubes onto the baking sheet that has been prepped. Roast for 35 to 40 minutes, tossing halfway through, or until golden brown.
  6. Add yoghurt, lime zest and juice, garlic, cilantro, salt, and pepper to a medium glass bowl.
  7. Mix thoroughly with a whisk. Evenly portion the cooked brown or wild rice into each bowl for serving.
  8. Add the roasted butternut squash, black beans, corn, tomatoes and avocado equally on top. If desired, garnish with fresh cilantro and jalapeño!
  9. Just before serving, drizzle your yoghurt dressing over the top.
  10. Keeps well in the fridge for three days.

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