Spaghetti Squash Burrito Bowls
Servings: 4
Ingredients
- 2 spaghetti squash halved and seeds removed
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 cups purple cabbage shredded
- 1 15 oz can black beans rinsed and drained
- 1 red bell pepper chopped
- ⅓ cup chopped green onions both green and white parts
- ⅓ cup chopped fresh cilantro
- 2 to 3 tbsp fresh lime juice to taste
- 1 tsp olive oil
- ¼ tsp salt
- ⅓ cup fresh cilantro a few stems are ok
- 1 tbsp fresh lime juice
- 1 medium garlic clove roughly chopped
- 1 avocado peeled, pitted and sliced
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with a silicone mat. Season the squash with salt and pepper, roast for 40 to 60 minutes, until soft. Using a fork, separate the strands of the spaghetti squash flesh.
- In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
- To assemble, divide the spaghetti squash between bowls, top with the cabbage mixture. Sprinkle with cilantro and finish with avocado slices.
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!