What you need: Serves 4 For the Sofritas: 6 oz can chipotles in adobo (I'm a wimp when it comes to spice so I left these out) 1 small jalapeno 2 cloves garlic 1/2 cup chunky salsa 1/4 red onion roughly chopped 1/2 lime juiced salt to taste (if needed) sugar optional 16 oz firm tofu 1 tsp olive oil 15 oz can black beans drained and rinsed For the Bowls: 2 cups leftover cooked white rice or quinoa 3 avocados 1/2 lime juiced 1/4 red onion diced salt to taste cilantro lime wedges

I've had my eye on this recipe for the longest time and one day at the grocery story I spotted a spaghetti squash and just went for it. Best decision ever and I will for sure be making this again maybe with shrimp. This dish is super easy and works well as a side or main dish. What you need: 1 spaghetti squash (about 3 lbs) Salt and pepper to taste 2 tbsp olive oil plus more for brushing 4 cloves garlic finely chopped 1 small shallot finely chopped 3/4 cup finely grated Parme