Butternut squash bowl Vegan burrito bowl

Butternut Squash Burrito Bowl Recipe

by Analiese Trimber

Outline of two people

6 servings


35 Minutes



  • Peeler
  • Baking sheet
  • Large frying pan
  • Saucepan


  • 1 Butternut squash
  • 2 Bell peppers
  • 1 Shallot
  • ¼ cup Cilantro
  • 1 large Avocado
  • 29 oz Canned black beans
  • 1 cup White rice
  • 2 cloves Garlic
  • 2 tbsp Lime juice
  • ½ tsp Garlic powder
  • ½ tsp Chili powder
  • ¼ tsp Paprika
  • ¼ tsp Cumin
  • 6 tbsp Olive oil (divided)
  • ½ tsp Red pepper flakes
  • 1 ½ tsp Salt (divided)
  • 1 ½ tsp Pepper (divided)


  • 1
    Finely dice shallot, mince garlic, slice bell pepper into thin strips, peel and dice butternut squash, chop cilantro.
    Preheat oven to 425 °F.
  • 2
    Transfer butternut squash and bell pepper to baking sheets. Sprinkle both veggies with ½ tsp salt and ½ tsp pepper. Sprinkle red pepper flakes on squash. Toss squash with 2 tablespoons olive oil, and bell pepper with 1 tablespoon olive oil.
    Bake for 15-20 minutes or until soft, stirring halfway through.
  • 3
    Heat 3 tablespoons of olive oil in a large skillet. Add shallot and garlic, and cook until soft.
  • 4
    Add ½ tsp salt, ½ tsp pepper, lime juice, remaining spices, and black beans to pan. DO NOT drain your black beans, we want all of the liquid!
    Bring to a simmer and then turn heat down to medium low and let reduce for 15 or so minutes while you cook your rice, stirring frequently.
  • 5
    Prepare rice to package instructions. Add chopped cilantro when done.
    Serve with black beans, roasted butternut squash, bell pepper, and top with avocado.

‘Better Than Chipotle’ Burrito Bowl

I remember the first time I ate Chipotle. It was for my friend’s birthday back in middle school and we all went there after a day at the pool. My friend’s mom had taken us there because the restaurant just opened in our hometown and it was an economical option for a birthday party with a bunch of girls. We were all giggly and excited that there was a quick, Tex Mex type restaurant in town, and that we got to decide exactly what we got with our meal.

I’ve always been obsessed with Tex Mex and was literally overjoyed about Chipotle opening in my neighborhood. After that first time, I naturally had to take my family there. They loved it too, and from then on, we got Chipotle at least once a week. Then, a location opened by my high school and it became the spot to hang out after school. Bonus points if you snuck off campus during lunch and brought back food for your friends.

Chipotle has had some rocky roads since then, but I’ll still be a fan of the simplicity and freshness of the food. So much so, that I had to create a copycat! This is the perfect meal to make when the craving hits. In this case, to make it vegan, I roasted some butternut squash to serve as the “protein.” The slightly sweet taste of the squash goes really well with smoky and creamy black beans, bell pepper, avocado, and the classic white rice with cilantro!

This vegan recipe makes a good amount of food, so it’s great to make when entertaining friends or looking to meal prep throughout the week. Feel free to rotate vegan proteins as vegetables go in and out of season. This might taste good with crispy tofu, too, although I’ve never tried it.

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