Mexican Spaghetti Veggie Bowl

One of the major food trends is that people are pursuing more options for plant based meals whether they are vegetarians/vegans or not..but looking for that kick of protein at the same time.  Well, now they make some pastas with built in protein….and you can always add beans.  Beans are super packed with fiber for a healthy gut…and they can be 8g of protein for 1/2 cup.

As I was shopping…the ideas were flowing…I wanted something healthy and spicy.  We usually combine our Mexican bowls with rice or quinoa…so why not have a little fun and put some protein spaghetti in there.  I always found spaghetti fun to eat since I was a little kid.  You gotta work a little to get it twisted around your fork or slurp it right up with your favorite sauce…and then you feel happy and satisfied.  Let’s put this together with the fresh cilantro kick, spicy sour cream, chopped veggies…and of course the staple…black beans!!!  Color your takeout with love! <3

Mexican Spaghetti Veggie Bowl

1 cup protein plus pasta

1 tbsp lemon olive oil (or regular olive oil)

1/2 avocado (chopped)

1/2 small onion (chopped)

2 tbsp apple cider vinegar

sea salt


1 tsp raw sugar

1 clove garlic (minced)

1 jalapeno (diced)

1/2 cucumber (chopped)

handful of cilantro (chopped)

1 tomato (seeded and diced)

1 tbsp sour cream

1 wedge lime

1 tsp Sriracha

Bring pot to a boil and add spaghetti to cook (as instructions on the package states).

Chop all vegetables, including the avocado.  Take the onion and avocado and place it in a bowl with the vinegar, pinch of salt, pepper and sugar and mix together.  Let it set until the pasta is ready.

In a separate bowl, add sour cream, lime and a pinch of salt and pepper and mix.

Drain the pasta.  Drain the onions and avocado from the vinegar.  Place the pasta in the bowl in the middle and arrange all of the veggies and sour cream around the sides to allow the pasta to peek through.  Enjoy!

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