A kid-friendly snack that is also great for breakfast and lunch boxes! This is a plant-based diet recipe that provides healthy fats and omega-3’s, great for growing children. Enjoy!
I love the mixture of rice and veggies in this soup. I feel great eating all my veggies and satisfied by the whole grains. Pair this with a spinach side salad, recipe here, to make a filling and nutritious meal. …
When my family first started eating plant-based we tried a lot of pre-made and processed vegan foods. It helped with cooking new food, but wasn’t the whole-foods, plant-based lifestyle we were going for.
I remembered my parents used to only keep meals on our restaurant menu if the ingredients were used in multiple recipes. So, I challenged myself to take our favorite plant-based ingredients and create multiple meals. This helped reduce kitchen prep time tremendously and reduce grocery expenses – even with avocados on the menu. [insert read more]
This is a quick and easy meal with 5 main ingredients:
There are two ways you can prepare these potatoes. First option is to bake the potato whole, then peel, dice, and season. This is a super easy option if you baked extra potatoes a day or two before. Second option is to dice and roast the potatoes, peeling first.
Remember to dice into small even and small pieces. Small pieces for quicker cooking and same size pieces so they cook at the same rate. A few extra minutes spent cutting equals less time waiting for your food to cook, it’s worth it!
There are two options for cooking your corn shells. First option is to hang them over the grates of the oven rack for 8-10 minutes at 350 degrees F. I love doing this because it produces a crispier shell, but some of them do rip down the middle. The second option is to fill the shells with black beans and sweet potatoes, place in a baking dish and bake in the pan. This option also makes it really easy to serve the tacos, especially if you have to prepare a lot of kid plates.
I keep the black beans simple by draining the liquid and rinsing, then divide among the taco shells along with the sweet potatoes. You can batch cook black beans or buy canned black beans, don’t think too much about it or you will lose motivation. Once you’ve learned how to cook staple meals you will have time to make more homemade staples.
I like to top these tacos with fresh spinach and avocado. If you have a few extra minutes, make the avocado dressing, the spices make it extra delicious. The tacos are also good with whole avocado pieces on top. The avocado adds a creamy and rich texture that you will appreciate (or eventually appreciate) in place of cheese.
You can easily prep the sweet potatoes and spinach early in the week and have multiple meals to choose from all week. Other meals I make with these 5 ingredients are:
A twist on the typical taco, this is a family-friendly and easy plant-based dinner recipe. This healthy meal comes together in 30 minutes, and has only 5 main ingredients - corn tortillas, sweet potatoes, black beans, spinach, and avocado.
This is an oil-free, dairy-free, and vegan recipe in-line with a whole-food, plant-based diet. An easy recipe for the plant-based beginner.
Pre-heat oven to 400 degrees F.
Peel and dice sweet potatoes into small cubes for a quick roasting time. Line a baking sheet with parchment paper and spread diced sweet potatoes on the pan. Season potatoes with seasoning mix - chili powder, garlic powder, kosher salt, cumin, and cayenne pepper. Roast potatoes in 400 degree F oven for 20 minutes until tender. Remove from oven and reduce temperature to 350 degrees F.
While potatoes are in the oven drain and rinse black beans and divide over 10 small white corn tortillas.
Prepare spinach and avocado to be used as taco toppings. Chop or cut spinach into long, thin strips. Mash the avocado.
Divide roasted sweet potatoes over corn tortillas. Fold into tacos and place in a casserole dish. Bake for 10 minutes in 350 degree F oven until corn shells hold their shape.
Add spinach and avocado toppings and enjoy!
Calories are per taco