Blackened butternut squash burrito bowls are piled high with all the fixins’ and a flavorful fresh mojo sauce for a healthy take on burrito bowls! Completely vegetarian AND vegan!
I couldn’t think of a better way to kick the week off than with these loaded burrito bowls.
When I say loaded, I truly mean they are LOADED to capacity with everything freaking delicious.
^ Which I’m positive is what most weeknights actually need.
Here’s the twist: unlike a lot of burrito bowls out there, we are NOT relying on the meat today!
Butternut squash is stepping up to take charge AND make these bowls vegan + vegetarian!
I PROMISE you’re not going to be able to guess it though from how much flavor we’re piling into these beautiful bowls!
Jason and I both agree that the lack of meat + animal products wasn’t missing in the slightest in these bowls, honestly, they are THAT good!
These Butternut Squash Burrito Bowls feature…
- Tender butternut squash cubes that get roast in a smoky blackened seasoning mix
- A tangy, garlicky mojo sauce just bursting with fresh flavors
- All the burrito bowl fixings including hot rice, beans, shredded lettuce, tomato, etc.
Making the Butternut Squash Burrito Bowls
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Butternut Squash – you’ll need about 3 cups of butternut squash for these bowls (typically a small butternut squash does the trick perfectly!)
- Spices – the seasoning mix consists of paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper.
- Hot Rice – you could also use cauliflower rice or brown rice for a healthier alternative.
- Toppings – we typically go for a mix of avocado, black beans, corn, shredded lettuce, and tomatoes.
- Sauce Ingredients – more info on that below!
What’s Mojo Sauce?
Mojo sauce has origins from the Canary Islands and is now a common sauce in the Caribbean, Mexico, and Cuba.
It’s a very fresh sauce that relies on fresh cilantro, lots of garlic, citrus, hot peppers, and olive oil for it’s flavor.
This sauce definitely packs a bit of a punch so depending on your spice tolerance I include instructions in the recipe if you want a milder sauce.
Everything in these burrito bowls can be meal prepped! –>
- Make the mojo sauce up to 6 days in advance and store in fridge.
- Roast the butternut squash and store in meal prep containers with rice, beans, corn and any other toppings that can be reheated and store in fridge up to 6 days.
- Once ready to serve, reheat containers and top with any other desired toppings (avocado, lettuce, tomatoes, etc.) and drizzle sauce over top.
Words can’t even describe how much flavor we’re able to pack into these burrito bowls, you guys!
The smoky butternut squash, the fluffy rice, the zingy sauce…it’s all playing major flavor games together.
Plus the fact that you can meal prep the whole thing is a total game changer.
Burrito bowls on the menu for the foreseeable future? I think yes.
A few more recipes where butternut squash is the star!
- Butternut Squash Roasted Broccoli Penne
- Roasted Garlic Butternut Squash Scalloped Potatoes
- Ginger Roasted Butternut Squash Apple Soup
Blackened Butternut Squash Burrito Bowls with Mojo Sauce
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- 1/4 cup orange juice
- 1/4 cup lime juice
- 1-1/2 cups fresh cilantro, stems removed
- 4 cloves garlic, minced
- 1 small serrano pepper, cored and seeds removed (OR a small jalapeno pepper if you like less heat)
- 1 teaspoon agave syrup (or honey for a non-vegan substitute)
- 1/3 cup olive oil
- Salt and pepper to taste
Blackened Butternut Squash
- 3 cups butternut squash, cut into 1/2-in cubes
- 1 tablespoon olive oil
- 1-1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups hot cooked rice
- 1 cup canned black beans (drained and rinsed)
- 1 cup canned corn (drained)
- 2 medium tomatoes, cored and diced into 1-in cubes
- 2 medium avocados, pit removed and diced into 1-in cubes
- 1 cup shredded lettuce
- In a blender or food processor combine orange juice, lime juice, cilantro, garlic, pepper, and honey. Blend sauce while drizzling olive oil through top until sauce is completely smooth. Season sauce with salt and pepper to taste and store in fridge until ready to use.
Blackened Butternut Squash
- Preheat oven to 400F and lightly grease a large baking sheet.
- In a large bowl, toss butternut squash with olive oil and seasonings until evenly coated. Spread in an even layer on baking sheet and roast squash at 400F 20-25 minutes until tender. Remove from oven and keep warm.
- When ready to serve, divide rice between 4 serving bowls and top bowls with butternut squash, beans, corn, tomatoes, avocado, and lettuce. Drizzle mojo sauce over top. Serve bowls immediately and enjoy!