Loaded with veggies and flavor, this squash burrito bowl is perfect for a weeknight dinner! Ground beef flavored with spices you probably already have in your spice cabinet make this an easy go-to recipe! Carrots, beets, and cabbage give the bowl its crunch and the creamy Roasted Garlic Cashew Crema ties everything together!
This is a very versatile recipe! I used spaghetti squash here, but Acorn or Delicata would also work great (cooking times would vary). If beets aren’t your thing, just leave ’em out (although I think you might like these ones). Other vegis like red and yellow peppers or jalapenos would also be great in here! You could also use ground turkey!
My husband actually requested this recipe! He loves these bowls! In fact, when we go to one of our favorite places in town he requests a burrito bowl instead of a burrito! He always asks for extra “goo” and the waitress/waiter always looks at him cross-eyed until I say “crema”:).
This time when I made them he said, “what did you do different?”. “I added beets”, I say. He said, “it’s still good”. He’s not a beet fan. And to be honest, I’m not either. They taste dirty to me. I made a stew recently with yellow beets and the whole stew had that dirty taste to me. There are some recipes where I like them (like a cold roasted beet salad from one of my favorite restaurants in town). I also found that I do like them raw! If you don’t like beets, you definitely should try them this way! In this recipe, I toss them in just at the end so they are heated but still have that raw crunch. Tossing them in at the end also helps the whole dish to not turn pink.
It’s almost March and we still are deep in the snow! Crazy winter! All this snow and talking about Mexican food has me thinking about my toes buried in the warm sand on the beach! Although this year I seem to be enjoying the snow more (mostly the cross-country skiing). I am definitely finding it helpful to enjoy the moment and not always being in want for something else. So for now, I’ll try to get out and enjoy the snow before it’s all gone and I’m dreaming of cozy-ing up next the warm fire looking out as the snow-flakes fall, in the heat of summer ;)!
P.S. For the spice mixture in this recipe…Pioneer Woman’s Chicken Tortilla Soup spices are my go-to for taco seasoning. I did add a little extra here, but I tell ya, there’s no reason for buying the packaged stuff…this mixture really is great! Not only for this recipe, but for all your taco adventures in the future!
The Lord is my shepherd, I lack nothing. He makes me lie down in green pastures, He leads me beside quiet waters, He refreshes my soul. He guides me along the right paths for His name’s sake. Even though I walk through the darkest valley, I will fear no evil, for you are with me; your rod and your staff, they comfort me. -Psalm 23: 1-4 (NIV)
Squash Burrito Bowl w/ Roasted Garlic Crema {Paleo, Whole30, DF, GF}
Ingredients
- 1 medium-large spaghetti squash*
- 2 tbsp coconut oil (room temp)
- extra virgin olive oil for garlic + 1 tbsp to cook beef
- sea salt + pepper
- 2 tsp ground cumin
- 1 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup water
- 1 small head cabbage, or about 4 cups thinly sliced
- 2-3 medium carrots
- 2 medium beets, beet greens saved
- 2 cloves garlic
- chopped cilantro for topping
Roasted Garlic Cashew Crema
- 1 cup cashews, soaked for 6 hours
- 1 whole head garlic
- 1/2 cup water
- 1 1/2 tsps apple cider vinegar
- 1/2 tsp sea salt
Instructions
- Preheat oven to 400 degrees. While oven is preheating prep squash and garlic. For the garlic cut head in half, widthwise, and place on piece of foil. Drizzle some extra virgin olive oil over the garlic and sprinkle with sea salt. Cover with foil. For the squash, wash, cut in half, lengthwise, and scoop out innards and seeds. Rub 1 tbsp of coconut oil on each half. Sprinkle with salt and pepper. Place squash on a sheet pan lined with parchment paper. Place garlic package on same sheet pan and place in oven. Bake garlic for about 30 minutes until garlic is lightly brown and tender and then set aside to cool. Bake squash for a total of about 60-80 (may take longer**) minutes until lightly browned and flesh is very fork-tender.
- While squash and garlic are in oven prepare spice mixture. Mix cumin, chili powder, garlic powder and onion powder in a small bowl.
- Next, prep veggies…cut cabbage in fourths, or more, and thinly slice. You will need about 4 cups for this recipe and save the rest for another time (a great addition to salads!). Place cabbage on a small sheet pan to be shared with the other veggies (just for easy prep, not for baking on sheet pan. Next, peel carrots. Grab your food processor and set on the medium-shred setting shred the carrots. Do the same thing for beets, making sure to do the carrots first, otherwise you will have pink carrots. Place carrots and beets separately on sheet pan. Next, chop garlic and add to sheet pan next to cabbage.
- Next heat 1 tbsp of extra virgin olive oil in a large skillet (you will be adding veggies to this as well as beef). Add ground beef to pan and season with salt and pepper. Cook ground beef or other meat of choice, on medium-high heat until browned and cooked through. Once cooked, add in spice mixture and ¼ cup water. Then add garlic and cabbage and sauté for a few minutes to soften heat through. Next, add carrots and cook for a minute or two until just heated. Taste and adjust seasoning as necessary before beets. Add beets last to just heat through and try not to stir too much or you will have a pink burrito bowl! Which I guess isn’t a bad thing;).
Roasted Garlic Cashew Crema
- Cover cashews w/ water in a mason jar w/ lid and soak for ideally six hours in a warm place, but overnight in the fridge or counter works as well. See this recipe for a quick-soak method.
- If not following the above recipe…Preheat oven to 400 degrees. Cut the garlic head in half, widthwise, and place on a piece of foil. Drizzle some extra virgin olive oil over the garlic and sprinkle with sea salt. Cover with foil. Place garlic package in oven and bake for about 30 minutes until garlic is lightly brown and tender and then set aside to cool.
- Drain and rinse cashews and place in Nutri-Bullet or another high-speed blender.
- Add cooled roasted garlic by squeezing cloves into hand and then picking out garlic paper. Do this for the whole clove and place into high-speed blender.
- Add water, apple cider vinegar, and sea salt.
- Blend until very smooth and creamy, stopping to scrape down the sides. This took some time for me, even having to shake my bullet a bit. If you add too much water you will have a runny crema. Taste and add more salt, if needed.
- Place crema in a small dish.
Bringing it all together
- Assemble bowls by adding filling to squash. Top with Roasted Garlic Crema, cilantro, julienned beet greens, or whatever toppings your heart desires…more onion, jalapeno, fresh-squeezed lime juice, cheese, toasted pepitas?? Serve and enjoy!!
For any guy out there who thinks this type of food is a little too different, I’ll agree…but Alicia found a way to take healthy food and make it more like meat and potatoes…great job
This is outstanding, and easy to make with whatever you have on hand!
I love how versatile this is too! Thank you!:)