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White bowl filled with black beans, cauliflower rice, pumpkin mash, and sliced avocado, with a spoon in it. Sitting on a white marble counter with a pumpkin in the background.

Pumpkin Mash Burrito Bowls

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 2 - 3 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


A fall twist on a burrito bowl dish. This Pumpkin Mash Burrito Bowl recipe is full of cozy Mexican flavor. It features hearty black beans, flavorful cauliflower rice, spicy pumpkin mash, and sliced avocado. The perfect grounding Mexican dinner on a chilly fall night.



Always opt for organic ingredients. 


  • 1 (15 oz) can black beans
  • Avocado, sliced
  • Fresh cilantro


  • 1 tsp avocado oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 (10 oz) package frozen cauliflower rice
  • ½ cup cherry tomatoes, diced
  • 1 green bell pepper, diced
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • 1 tbsp fresh lime juice
  • ½ cup fresh cilantro, chopped
  • Sea salt & black pepper, to taste


  • 1 (15 oz) pumpkin puree
  • 2 tbsp tahini
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ¼½ tsp chipotle chili powder
  • Sea salt & black pepper, to taste


  1. Beans. Add beans to a small saucepan over medium heat. Once bubbling, lower heat and stir occasionally.
  2. Cauliflower Rice. Heat a pan over medium heat. Once hot, add the avocado oil, along with the garlic, onion, & bell pepper. Sauté for 2 minutes, stirring frequently. Then add frozen cauliflower rice and stir to coat. Cook for 5 minutes until defrosted. Remove rice from heat and stir in the lime juice, ground cumin, chili powder, cherry tomatoes, and fresh cilantro. Set aside.
  3. Pumpkin Mash. In a large mixing bowl combine the pumpkin mash ingredients. Stir until smooth and velvety.
  4. Serve. Divide the cauliflower rice, beans, and pumpkin mash between serving bowls. Garnish with sliced avocado and extra cilantro. Enjoy!


Organic Beans: Black beans or pinto beans both pair deliciously with this healthy burrito bowl recipe.

Organic Cauliflower Rice: For this specific burrito bowl recipe, I used pre-made organic frozen cauliflower rice from my local health foods store.

Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling. Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.

Organic Vegetables: Use your favorite color of onion and bell pepper for this vegan burrito bowl!

Organic Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with cashew butter or completely omit it. However, if omitted, the pumpkin mash will be more on the spicier side and won’t be as creamy + velvety.

Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

Storing & Reheating: Transfer burrito bowl ingredients to an air-tight glass container in the refrigerator for up to 4 days. Either store the ingredients separately and assemble them in a bowl when you want to eat, or make individual portions of burrito bowls into containers. I don’t recommend preparing the avocado until the burrito bowl is ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer burrito bowl ingredients to an oven-safe bowl. Place in the oven for about 20 minutes, until warmed through. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

Keywords: vegan burrito bowls, pumpkin mash burrito bowls, pumpkin mash