Hot n Healthy Taco Bowl Under $4! | Ilana Muhlstein
Hot n Healthy Taco Bowl Under $4!
15 mins prepServes 4
This recipe offers a budget-friendly, high-protein, and fiber-rich taco bowl, with options to make it gluten-free, dairy-free, and vegan. It features spaghetti squash as a healthy base and a flavorful turkey (or plant-based) taco meat mixture.
1. Start by preparing your spaghetti squash. Toss it in the oven at 350°F for 35-50 minutes, depending on its size. You do not need to poke it.
2. Prepare your taco meat. You can use extra firm tofu or tempeh for a plant-based option. If using ground kosher Turkey meat, heat it in a pan with a little coconut oil spray. Add 1 teaspoon of low sodium or sodium free taco seasoning and 1 cup of tomato basil marinara (or diced canned tomatoes for a cheaper alternative).
3. Once cooked, slice and remove the seeds from the spaghetti squash, then fork out the strands. Half a spaghetti squash serves as a perfect base for one bowl.
4. Top each half spaghetti squash serving with 1/4 of the meat mixture and 2 tablespoons to 1/2 a cup of canned and rinsed beans.
5. Top with plenty of lime juice and fresh cilantro. Optional toppings include Greek yogurt, light sour cream, avocado, or salsa.
