Taco Meat Spaghetti Squash Bowls with Avocado Mayo

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November 14, 2016

Recipe by Avocado Pesto

  • Cook: 1 hr

Ingredients

2 small or 1 large spaghetti squash, cooked and shredded

For the vegan taco meat:

1 1/2 cup chickpeas (1 can), rinsed and drained

1 1/2 cup cooked brown rice

3/4 cup slivered almonds

1/4 cup raw cashews (optional, if not using add 1/4 more slivered almonds)

2 1/2 tablespoons extra virgin olive oil (divided)

1 teaspoon salt

2 teaspoons cumin

2 teaspoons smoked paprika

1/2 - 1 teaspoon red pepper flakes (omit if sensitive to spicy food)

For the Black Beans:

1 tablespoon olive oil

1/2 onion, diced

1 clove garlic, chopped

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon red pepper flakes (omit if sensitive to spicy food)

1 can black beans, rinsed and drained

Other toppings:

1 red onion, thinly sliced

2-3 tomatoes, chopped

handful cilantro, chopped

1 lime, cut into wedges

6 tablespoons Go Avo Chipotle sauce

Directions

1For directions visit Avocado Pesto

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