Blackened Butternut Squash Burrito Bowls with Mojo Sauce

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!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings servings

Calories 478kcal

Ingredients

Mojo Sauce

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

Burrito Bowls

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

Instructions

Mojo Sauce

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.

Burrito Bowls

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!

Nutrition