A vibrantly colored vegetarian dish, these burrito bowls go a long way toward meeting your daily veggie needs.
Print Recipe- Category: Main Course
Ingredients
For the spaghetti squash:
Optional topping:
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 2 tablespoons lime juice
- 1/3 cup fresh cilantro, chopped
- 1/3 chopped scallions
- 1 red bell pepper, chopped
- 1 15-ounce can of black beans, rinsed and drained
- 2 cups purple cabbage, thinly sliced and chopped into 2-inch pieces
For the slaw:
- Salt and pepper
- 2 tablespoons olive oil
- 2 medium-sized spaghetti squash, halved and seeded
- Sliced avocado, salsa verde, fresh cilantro, etc.
Instructions
- Roast the squash: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and place squash on it. Drizzle the halved squash with olive oil, then rub all over each of the halves. Sprinkle with salt and pepper lightly. Turn squash so insides are facing down. Roast for about 50 minutes, until you can easily pierce it with a fork through the thickest part.
- Meanwhile, make the slaw: Combine the slaw ingredients in a mixing bowl.
- Assemble: Fluff the spaghetti squash with a fork, then divide the slaw into each squash half. Sprinkle with optional toppings, if using.
- Enjoy!