Black Bean and Delicata Squash Burrito Bowls

These black bean and delicata squash burrito bowls with brown rice, cabbage slaw, and avocado lime crema make a great balanced plant-based meal, no matter the season. 

Burrito bowls are one trend that I can most definitely get behind. What’s more wholesome satisfying at lunch or dinner than a bowl brimming with spicy beans, rice, vegetables, salsa, and avocado? It’s been almost a couple of years since sharing my first and only burrito bowl recipe, so here is a delicious black bean, roasted delicata squash, and rice burrito bowl with cabbage slaw, avocado crema, salsa, and (optional) feta. It’s one of our favourite recipes of the winter, and I hope that you love it, too! 

ingredients in these black bean and delicata squash burrito bowls

• FOR THE DELICATA SQUASH: Delicata squash, extra virgin olive oil, salt, pepper, and chipotle barbecue sauce. 
• FOR THE CILANTRO LIME RICE: Brown rice, water, sea salt, lime juice, and cilantro. 
• FOR THE BLACK BEANS: Extra virgin olive oil, red onion, garlic, red pepper, sea salt, pepper, chili flakes, cumin, chili powder, coriander, smoked paprika, oregano, black beans, lime juice, and cilantro. 
• FOR THE SLAW: Red cabbage, kohlrabi, carrots, apple, extra virgin olive oil, mayonnaise or tahini, lime juice, maple syrup, garlic, dijon mustard, salt, pepper, and cumin. 
• FOR THE AVOCADO CREMA: Avocado, lime juice, cilantro, garlic, sea salt, and pepper. 
• FOR SERVING: Salsa and feta (if desired- omit or use vegan feta for a dairy-free option). 

how to make these burrito bowls 

Yes, they appear to have quite a few components, but worry not: Everything comes together quite seamlessly! Start by roasting the squash. While it’s in the oven, start cooking the rice. On another burner, prepare the black beans in a skillet. Once those components are set, all that’s left to do is make the slaw and the avocado crema (which can be made several hours in advance and refrigerated, too). Once the rice is cooked, mix in the lime juice and cilantro. Serve up the bowls and enjoy! 

I hope you love these black bean burrito bowls! They’re

Spicy
Packed with protein 
Wholesome
& Flavourful. 

Plus, they make a lot- enough to serve six generously- so you’ll probably have enough for leftovers at lunch the next day! That’s always a bonus. 🙂 

more Mexican-inspired recipes

• Creamy Eggplant Lentil Enchiladas (Vegan!)
• Black Bean Tamale Pie with Sweet Potato + Corn
• Southwestern White Bean, Quinoa, and Sweet Potato Soup

If you try this recipe, let me know how you enjoyed it! Leave a comment and rating below, and if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. 

Black Bean and Delicata Squash Burrito Bowls

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• Author: Allison
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Wholesome, flavourful black bean burrito bowls with delicata squash, cilantro lime rice, avocado crema, and slaw!

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Ingredients

Scale 1x2x3x

Roasted Delicata Squash

• 2 medium delicata squash
• 1 ½ tablespoons extra virgin olive oil
• Pinch each fine sea salt and freshly ground black pepper
• 2 tablespoons chipotle-spiced barbecue sauce

Cilantro Lime Rice

• 1 ½ cups brown rice
• 2 ¾ cups water
• ¼ teaspoon fine sea salt
• 2 tablespoons freshly squeezed lime juice
• ⅓ cup finely chopped cilantro

Black Beans

• 2 tablespoons extra virgin olive oil
• 1 medium red onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• Pinch of chili flakes or cayenne
• 2 teaspoons ground cumin
• 1 teaspoon mild chili powder
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 3 cups cooked black beans (or 2 14-oz cans, drained and rinsed)
• 3 tablespoons freshly squeezed lime juice, or to taste
• ¼ cup cilantro, finely chopped

Cabbage Slaw

• ½ of a small head of red cabbage, grated
• 1 kohlrabi, peeled and grated
• 2 medium carrots, grated
• 1 crisp sweet apple, grated
• 3 tablespoons extra virgin olive oil
• 1 tablespoon mayonnaise or tahini
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon maple syrup or sugar
• 1 teaspoon dijon mustard
• 1 large garlic clove, minced
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 1 teaspoon ground cumin

Avocado Crema

• 1 ripe avocado
• 2–4 tablespoons freshly squeezed lime juice, to taste
• 1 large garlic clove, minced
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• ½ cup cilantro
• Water, as needed to thin

For Serving

• Salsa
• Crumbled feta (optional)

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Instructions

1. Prepare the squash: Chop the ends off of the squash and slice in half lengthwise. Scrape out and discard the seeds using a spoon. Slice into ½-inch semicircles and place in a bowl. Drizzle with the olive oil, sprinkle with the salt and pepper, and add the barbecue sauce. Toss to coat.
2. Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. Place the sliced squash in an even layer on the baking sheets, leaving a bit of space between each slice.
3. Roast the squash for 25-30 minutes, or until fork tender and lightly browned.
4. Meanwhile, cook the rice: Combine the rice, water, and salt in a medium saucepan over high heat. Bring to a boil, then turn down heat to low and cover. Cook for 45 minutes. Remove from the heat, fluff with a fork, and stir in the lime juice and cilantro. Cover again and set aside until ready to serve.
5. Make the black beans: While the rice is cooking, warm the oil in a large skillet over medium heat. Add the onion and garlic. Cook, stirring occasionally, for five minutes. Next, add the red pepper, salt, pepper, chili flakes or cayenne, cumin, chili powder, coriander, smoked paprika, and oregano. Cook for three more minutes. Finally, add the black beans. Cook until the beans are warmed through. Remove from the heat and stir in the lime juice and cilantro. Cover and set aside until ready to serve.
6. Make the slaw: Place all of the grated vegetables in a bowl. Combine the olive oil, mayo or tahini, lime juice, maple syrup, dijon, garlic, sea salt, pepper, and cumin in a jar, secure the lid, and shake to combine. Or simply whisk the dressing ingredients together in a bowl. Drizzle the dressing over the grated vegetables and toss to coat.
7. Make the avocado cilantro cream: Scoop out the avocado flesh and place in a food processor fitted with the ‘S’ blade.  Add the lime juice, garlic, salt, pepper, and cilantro. Turn on the food processor and process until smooth, pausing as needed to scrape down the sides and adding up to two tablespoons of water if desired to thin it out. Transfer into a serving dish or airtight container.
8. Serve! Place desired amounts of rice, beans, slaw, and squash in bowls. Add avocado crema, salsa, and feta, if using.

Notes

There is a fair amount of lime juice in this recipe- about a ½ cup in total. You’ll need around 4 juicy limes to get this much. If your limes aren’t very juicy, feel free to sub in some lemon juice to compensate.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Cuisine: Mexican

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