Butternut Burrito Bowls

Put a Paleo diet spin on classic burrito bowls by using butternut squash instead of rice. This bowl full of veggies might be a little light for a main dish as-is, but you can easily turn it into an entree by adding your favorite protein on top.

burrito bowl with butternut squash noodles
Photo: Blaine Moats
Start To Finish Time:
30 mins


  • 2 teaspoon ground cumin

  • ½ teaspoon sea salt

  • ½ teaspoon garlic powder

  • ¼ teaspoon cayenne pepper

  • 2 tablespoon olive oil

  • 1 ½ pound butternut squash,* peeled and spiralized (3 cups)

  • 2 red and/or yellow sweet peppers, cut into bite-size strips

  • 1 lime, halved

  • 1 medium avocado, halved, seeded, peeled, and chopped

  • cup Fresh Summer Salsa or purchased fresh salsa

  • Chopped cilantro

Fresh Summer Salsa

  • 4 fresh tomatillos, husked and finely chopped

  • ¾ cup finely chopped yellow cherry tomatoes

  • cup finely chopped roma tomatoes

  • ¼ cup finely chopped red onion

  • 1 tablespoon snipped fresh cilantro

  • 1 tablespoon lime juice

  • 1 fresh serrano chile pepper, seeded and finely chopped*

  • Sea salt and black pepper


  1. In a large bowl combine cumin, salt, garlic powder, and cayenne. Stir in oil. Add spiralized squash and sweet peppers and toss to coat.

  2. Heat a very large skillet heat over medium. Add squash mixture. Cook 2 to 3 minutes or until crisp-tender, gently stirring occasionally.

  3. Juice half of the lime; stir juice into squash mixture. Cut remaining lime half into wedges.

  4. Divide squash mixture among 4 shallow bowls. Arrange avocado and salsa over squash mixture. Top with cilantro and serve with the lime wedges.

Fresh Summer Salsa

  1. In a medium bowl combine first seven ingredients (through serrano pepper). Season to taste with salt and black pepper. Cover and chill 1 to 24 hours.


Look for a butternut squash with a narrow neck to make spiralizing easier.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts (per serving)

202 Calories
12g Fat
23g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 202
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 10%
Sodium 436mg 19%
Total Carbohydrate 23g 8%
Total Sugars 6g
Protein 3g
Vitamin C 111.6mg 558%
Calcium 97mg 7%
Iron 2mg 11%
Potassium 700mg 15%
Folate, total 86.8mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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