Vegan Taco Meat Stuffed Spaghetti Squash Bowls with Avocado Mayo {GF}

INGREDIENTS

small or 1 large spaghetti squash (cooked and shredded)

1 1/2 cups

chickpeas (1 can, rinsed and drained)

1 1/2 cups

cooked brown rice

3/4 cup

slivered almonds

1/4 cup

raw cashews (optional, if not using add 1/4 more slivered almonds)

2 1/2 tbsp

extra virgin olive oil (divided)

1 tsp

salt

2 tsp

cumin

2 tsp

smoked paprika

1 tsp

red pepper flakes (omit if sensitive to spicy food)

1 tbsp

olive oil

1/2

onion (diced)

1 clove

garlic (chopped)

1 tsp

cumin

1 tsp

paprika

1/2 tsp

red pepper flakes (omit if sensitive to spicy food)

1 can

black beans (rinsed and drained)

red onion (thinly sliced)

to matoes (chopped)

cilantro (chopped)

lime (cut into wedges)

6 tbsp

Go Avo Chipotle sauce