Spaghetti Squash Burrito Bowls

Serves: 4 Save

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