Watermelon Radish, Shishito Pepper & Spaghetti Squash “Ramen” Bowl


Serves: 1
Watermelon Radish, Shishito Pepper & Spaghetti Squash “Ramen” Bowl


Green Goddess Breakfast Tacos

Scrambled egg, Romanesco, mixed greens, brussel sprouts, and garlic, all stuffed into two soft corn tortillas, topped with goat cheese crumbles, toasted sesame seeds and hot sauce.

Trying to think of more ways to sneak greens into your breakfast (especially after all the yummy Thanksgiving food this week!)? Look no further than these delicious Green Goddess Breakfast Tacos! Stuffed with organic greens and vegetables, these tacos are a healthy and tasty start to your day. I’d like to thank Taproot Farm for the delicious organic brussel sprouts, garlic, mixed greens, and Romanesco used in this recipe. The greens add some crunch, while the Romanesco adds more of a heartier texture to the mix. The flavors all meld together perfectly and you won’t realize you’re essentially eating a “salad” for breakfast! I hope you all enjoy this nutritious and delicious recipe as much as I have – happy eating! 🙂

Recipe by © Alysha Melnyk 2018


  1. First, fill the sauce pan halfway with water and place your head of Romanesco in it. Turn the heat on medium and cover with lid. Steam Romanesco until bright green in color and can be easily pierced with a fork.
  2. While Romanesco is steaming, combine brussel sprout pieces, minced garlic and 1 teaspoon olive oil in a sauté pan. Cook until the brussel sprout pieces are softened/slightly browned on the edges.
  3. Next, top your corn tortillas (*heat beforehand if desired) with mixed greens of choice and spoon on cooked brussel sprout/garlic mix.
  4. Add 1 teaspoon of olive oil to the same sauté pan and crack in 1 large egg and scramble.
  5. Divide the cooked scrambled egg pieces among the two tortillas.
  6. Remove cooked Romanesco from sauce pan using a slotted spoon, dice into bite sized pieces and add desired amount to each tortilla (*store any leftovers in a container and refrigerate).
  7. Top tacos with goat cheese crumbles, everything bagel seasoning and hot sauce if desired.
  8. Enjoy! 🙂

Green Goddess Tacos Vertical

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Ramen noodles will always be a throwback to my undergraduate college days. That being said, I actually haven’t had ramen since undergrad and I was looking for a healthier/more nutritious way to enjoy it! I decided that using cooked spaghetti squash noodles might do the trick and I was pleasantly surprised with the results. The best part about this dish is that you can really use any vegetables/odds and ends you have in your fridge. The squash is the only vegetable I officially “cooked” in this dish. The other vegetables I just added on top and heated, which helped keep them crunchy and flavorful! I will definitely be making this dish again soon and I am looking forward to making it a new lunch staple option. Thank you Taproot Farm for the organic spaghetti squash, watermelon radish, and Shishito peppers used in this recipe. I hope you all love this light, fresh and flavorful dish as much as I have – enjoy! 🙂A Simple and Flavorful Vegan Ramen Bowl in Less Then 10 Ingredients: Composed of Vegetable Broth, Cooked Spaghetti Squash, Thin Slices of Watermelon Radishes, Spring Onion Pieces, Shishito Pepper Pieces, Ginger Soy Sauce, Sesame Toasted Sesame Seeds and Dollops of Sweet Chili SauceMakes 2 Smaller Servings or 1 Large Serving *Spaghetti Squash Needs Cooked Prior to Preparation ~ See Instructions Below* Recipe by © Alysha Melnyk 2018Kitchen Tools:Oven, Preheated to 375°F 9 Inch by 13 Inch Oven Safe Baking Dish Medium Soup Pan Liquid Measuring Cup Dry Measuring Cups Measuring Spoons Mandoline (*Helpful in Slicing Radish Thinly*)Ingredients:1 and 1/2 Cups Vegetable Broth 1 and 1/2 Cups Cooked Spaghetti Squash (*See Directions Below) 1/2 Small Watermelon Radish (Around 1/3 Cup), Sliced Thinly 1/2 Cup Shishito Peppers, Diced 1 Tablespoon Ginger Soy Sauce Toasted Sesame Seeds Sweet Chili SauceInstructions:1. First (if you haven’t already), cook your spaghetti squash. See directions below. 2. Preheat the oven to 375°F. 3. Rinse and dry spaghetti squash. 4. Take knife and makes large, deep slits all over the spaghetti squash. This helps the spaghetti squash cook evenly and also not explode in your oven (because that unfortunately can happen haha!). 5. Roast a large spaghetti squash for a total of 80 minutes (but flip at 40 minutes – use oven mitts and carefully do this). If your spaghetti squash is smaller, cut the time to 60 minutes total. 6. Once the spaghetti squash is done roasting, carefully lift the squash out of the pan with oven mitts and set on clean surface. Using a knife, cut the spaghetti squash lengthwise in half. Scoop out the seeds (it’s a bit easier to do this while the squash is still warm) and let the squash halves cool (normally happens pretty fast – around 5 to 10 minutes). 7. Once the squash is cooled, use a fork and brush down the sides of the squash to get the spaghetti squash “noodles”. Leftovers can be refrigerated and stored for around 3 to 5 days. 8. To assemble your ramen, combine all ingredients (minus the toasted sesame seeds and sweet chili sauce) into your medium soup pan and mix. 9. Place on medium heat and heat until warmed for eating. 10. Pour ramen into serving bowl and top with toasted sesame seeds and sweet chili sauce if desired. 11. Enjoy! 🙂