Spaghetti Squash Burrito Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Loaded burrito bowls featuring spaghetti squash, black beans, corn, and all the fixings including avocado, cheese, and chipotle-lime dressing. A fresh, vegetable-based alternative to traditional burrito bowls.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium spaghetti squash
- 1-2 cups corn (cooked)
- 1-2 cups black beans (cooked)
- 1-2 cups protein (taco meat, grilled chicken, rotisserie chicken, turkey, or taco-seasoned tofu - choose your favorite!)
- 1/2 cup diced bell peppers or poblanos
- 1 cup shredded romaine lettuce
- 2-4 TBSP Mexican hot sauce
- as much guacamole as your heart desires
- shredded cheddar or pepper jack cheese
- yellow rice or cilantro lime quinoa
- sour cream or plain Greek yogurt
- chopped red onion
- chipotle crema (see below)
- fresh cilantro
- jalapeno peppers
- tortilla chips
- fresh chopped avocado
- pico de gallo
- salsa verde
- salsa
- lime wedges (for a burst of citrus)
- 1/2 cup sour cream or Greek yogurt
- 1 chipotle pepper in adobo sauce
- 1/2 tsp adobo sauce (extra to taste)
- 1/8 tsp garlic powder
- pinch of salt
- fresh lime juice (to taste)
- Feel free to add more of your favorite toppings or mix-ins if there's room! Anything goes in love and burritos.
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 3353mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2385mg
- Calcium
- 542mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 3353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.