This article introduces a plant-based, gluten-free, dairy-free, corn-free, and soy-free dish that is perfect for those following the Paleo or Vegan diet. Featuring spaghetti squash as the base, this recipe can also be adapted using sprouted grain corn tortillas if preferred. The ingredients include black beans, avocado, grape tomatoes, cilantro, lime juice, chili pepper, and optional toppings like salsa fresca and black olives. With simple preparation steps, it's quick to make and packed with flavor.

Discover how to prepare this delightful bowl by roasting the squash, marinating fresh vegetables, and assembling layers of vibrant ingredients. This meal offers a satisfying combination of textures and tastes while accommodating various dietary preferences.

Creating Flavorful Components for Your Bowl

The foundation of this dish lies in its flavorful components, each contributing to a harmonious taste experience. Roasting spaghetti squash brings out its natural sweetness, while the marinade of avocado, tomatoes, garlic, and lime juice adds freshness. Black beans provide protein and heartiness, enhanced by optional chili pepper slices for an extra kick.

To begin, preheat your oven to 350°F (175°C). Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down in a baking pan filled with water. Bake until tender but not overcooked—about 30-45 minutes. While the squash roasts, prepare the avocado-tomato mixture by dicing avocado, quartering tomatoes, pressing garlic, chopping cilantro, and squeezing lime juice into a mixing bowl. Season generously with salt and pepper, allowing flavors to meld together as they sit.

Assembling Layers for Maximum Taste Satisfaction

Once all elements are ready, assembling the Mexican bowl becomes straightforward yet rewarding. Start by scraping cooked spaghetti squash strands into serving bowls or opting for sprouted grain corn tortillas instead. Layer bean mixtures atop the squash or tortillas, followed by the vibrant avocado-tomato salad. Finish with garnishes such as chopped cilantro, hot pepper slices, and optional toppings like picante sauce or black olives.

For those choosing sprouted grain corn tortillas over squash, simply skip the roasting step. Instead, warm tortillas lightly before layering fillings. Begin with a base of drained and rinsed black beans mixed with diced chili peppers for heat. Then spread evenly across each tortilla before adding the prepared vegetable medley. Customize further with creative toppings, ensuring every bite delivers robust flavors and textures tailored to personal preference.