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Butternut Squash Burrito Bowls

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 520
A vibrant and hearty plant-based bowl featuring roasted butternut squash, black beans, corn, and fresh toppings, all topped with a creamy yogurt dressing.

Ingredients

Seasoning Mix

  • 1 Tbsp chili powder
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tsp paprika
  • 2 tsps ground cumin
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 1 large butternut squash
  • 2 Tbsps olive or avocado oil
  • 2 cups cooked organic black beans (drained and rinsed well)
  • 2 cups frozen organic sweet corn (thawed)
  • 2 cups cooked wild (or brown rice)
  • 2 cups cherry tomatoes (halved or quartered)
  • 1 avocado sliced
  • 1 cup plain Greek (or coconut yogurt)
  • 1 tsp lime zest (from 1 large lime)
  • 2 Tbsp fresh lime juice (from 1 large lime)
  • 1 clove fresh garlic (minced)
  • 1/3 cup chopped cilantro leaves

Optional Garnish

  • fresh cilantro
  • sliced jalapeño peppers

Instructions 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
  • Mix seasonings, toss squash with oil and seasonings, then roast for 35-40 minutes.
  • Prepare yogurt dressing by whisking yogurt, lime juice, zest, garlic, cilantro, salt, and pepper.
  • Assemble bowls with rice, roasted squash, black beans, corn, tomatoes, and avocado. Drizzle with yogurt dressing.
  • Serve immediately. Refrigerate leftovers for up to 3 days.

Notes

Roasting the squash enhances flavor; feel free to add extra toppings like jalapeños for heat.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: bowl, Healthy, Vegetarian