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.

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.

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’).

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

• 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

• 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

• 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

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

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