
Spaghetti Squash Burrito Bowls
Ingredients (17)
- 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
- 1 can (15 ounces) black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1/3 cup chopped green onions, both green and white parts
- 1/3 cup chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice, to taste
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 3/4 cup mild salsa verde, either homemade or store-bought
- 1 ripe avocado, diced
- 1/3 cup fresh cilantro (a few stems are ok)
- 1 tablespoon fresh lime juice
- 1 medium garlic clove, roughly chopped
- Optional garnishes: chopped fresh cilantro, crumbled feta and/or seasoned toasted pepitas (not shown)
Directions
Learn how to make this recipe at Cookie and Kate