Spaghetti Squash Kimchi Tacos
Serves: 4
  • 1 tablespoon avocado oil or other neutral oil of choice
  • 2-3 kale leaves - stems removed, leaves torn
  • sea salt
  • 1½ cup cooked chickpeas - all of the remaining from above
  • 2 cups roasted spaghetti squash - from above
  • about 1 cup vegan kimchi
  • tortillas of choice - gluten-free if needed
  • 1-2 ripe avocado - cubed
  • cilantro - for serving
  • lime slices - for serving
  • sriracha or hot sauce of choice - for serving (optional)
  1. Warm the oil over medium heat in a large sauté pan. Add the kale and salt, and sauté for about 7-10 minutes, until soft. Add the chickpeas to the pan and stir around to lightly toast. Add the spaghetti squash and toss to combine. Add the kimchi and stir to combine and warm everything through. Taste for salt and adjust if needed.
  2. Serve the warm veg in tortillas, topped with avocado, cilantro, squeezes of lime juice, and hot sauce (if using).
Recipe by Golubka Kitchen at