7 Days Fun of Clean RecipesDownload
17Jan, 20
Clean Food Love
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Meatless Butternut Squash Burrito Bowls

Dinner Plans?! We got you!

We’re combining Taco Tuesday + Meatless Monday = which equals a mouthwatering, and seriously appetizing meal for you to dig your fork right into tonight!

If you don’t have a butternut squash on hand, then yams or sweet potatoes will work just as well for this recipe.

“Guys, I made this tonight and it was TO DIE FOR!! Could totally have this for lunch several times a week!”

“Just made this last night, and it was so flavorful and filling! Thank you!”

“Omg yum. I never would have thought that butternut squash (or sweet potato) would pair SO well with this type of meal. I love this! And I love that I can still use butternut squash from my garden for it!”

“Made this tonight, it is absolutely delicious! I want to put the sauce on everything now!”

Makes 4 servings/bowls



  • 1 Tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 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

For your Lime Cilantro Yogurt Dressing:

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



Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper or a silicone mat.

In a small bowl, whisk together all the seasonings.

Peel your butternut squash, cut in half, and remove the seeds. Cut the squash into medium bite-sized pieces as shown.

Toss these squash pieces with the avocado oil, and your seasonings mixture.Spread your seasoned squash cubes evenly onto your prepared baking sheet and roast for 35-40 minutes, or until golden brown, tossing once halfway.

In a medium glass bowl, add yogurt, lime juice and zest, garlic, cilantro, salt and pepper. Whisk until well combined. Spoon your cooked wild, or brown rice equally into each serving bowl.Top evenly with your roasted butternut squash, black beans, corn, tomatoes and avocado.   Garnish with fresh cilantro and jalapeño if you wish! Drizzle your yogurt dressing over the top right before serving.

Stays great refrigerated for 3 days.

Enjoy! ❤Rachel  

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