Sweet Potato + Black Bean Tacos with Avocado Lime Crema

I started a new job this year. It’s been a growing, challenging, but overall positive experience. When I first started I had to fill out a little get to know you form that would be displayed in the break room with a moderately embarrassing photo of myself. (I mean, are there non-embarrasing work photos?) One of the questions on there was “Favorite food?” Without hesitation, I put tacos. Another section of the form required two truths and a lie. I don’t quite remember all I wrote, but one of the truths was that I am a vegetarian.Without hesitation, one of my new co-workers tried to call BS on me saying I was a vegetarian. When asked why she thought that, she replied “There is no way you can be a vegetarian AND have tacos be your favorite food.” Well friends, I am here to prove her wrong.

Tacos make their way into our live weekly, whether planned out or thrown together last minute utilizing whatever we have on hand. More often than not those random ingredients hanging out in our fridge, are vegetables. Sometimes we’ve got some brussels sprouts, sometimes it’s mushrooms, and almost always there’s a sweet potato or two. These tacos were born from a last minute scramble to use what we have. They’re quick, easy, versatile, and proof that even a veggie-lovin’-fly-by-the-seat-of-my-pants type, like myself, can enjoy some pretty dang good tacos.

Sweet Potato + Black Bean Tacos with Avocado Lime Crema

• 2 large sweet potatoes, diced into 1/2” cubes

• 2 tablespoons coconut oil

• salt, to taste

• 2, 15 ounce cans of black beans

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves of garlic, minced

For the Crema

• 1 avocado

• juice of one lime

• 1/2 cup plant based yogurt (I like this one)

• 1 clove of garlic

• salt and pepper to taste

Additional ingredients

• 6 corn tortillas

• pickled onions

• lime slices

• avocado slices

• microgreens

Preheat the oven to 400 degrees. Toss the sweet potatoes with coconut oil and sprinkle with salt. Bake for 20-25 minutes or until the potatoes are golden brown.

Meanwhile, heat a large skillet over medium heat. Add in the olive oil. Allow to heat for 1 minute. Add in the onion and cook until translucent, 3 minutes or so. Add in the garlic and cook for 1 minute. Pour in the black beans (do not drain). Cook over medium to low heat for 20 minutes, mashing periodically.

While you wait for the beans to simmer and the potatoes to bake, combine the yogurt, avocado, lime, garlic, and salt in a food processor.

Warm the tortillas one at a time over a medium open flame on the stovetop. Give each side about 20-30 seconds to cook. Once the tortilla has reached your desired level of done-ness. remove from the flame and start building your taco. Start with the black beans and then add on the sweet potatoes and additional toppings as desired. Serve immediately.

Cozy Carrot + Lentil Stew

Soup is my jam. It’s one of those things that the longer it hangs out in the fridge, the better it gets. I mean, obviously it has its threshold before it gets objectively less good, but you know what I’m saying. I love whipping up a big batch on Sunday nights (or Monday!) and then using it as my lunch for the upcoming week. If you’re into that too and you’re looking for a new soup to change things up, I’ve got you. This soup is full of a good balance of plant protein and veggies. It’s hearty, warming, and will keep your fueled throughout your crazy week!

Cozy Carrot + Lentil Stew

• 1 medium onion, diced

• 4 large carrots

• 2 garlic cloves, minced

• 3 tablespoons olive oil

• 4 cups vegetable broth

• 1 1/2 cups red lentils

• 2 Tablespoons smoked paprika

• 1 can tomato paste

• 1 tablespoon balsamic vinegar

Heat the olive oil in a large pot over medium heat. Add the onions and carrots and saute for 5-6 minutes. Add the garlic and saute for another minute. Stir in the balsamic vinegar, smoked paprika, lentils, and vegetable broth. Bring to a simmer and cook, partially covered, until the lentils are soft, about 8-10 minutes. If you prefer your stew to be a little thicker, continue to simmer a little longer, 15 minutes or so. If soup-like consistency is more your jam, then go ahead and turn the burner off. Ladle the soup into individual bowls and top with cilantro or parsley and enjoy.

Sautéed Cabbage with Tahini

It feels like cheating to call this a recipe, so I won’t. I’ll just call it what-i-eat-for-breakfast-when-i-feel-like-going-veggie-heavy-but-putting-in-minimal-effort because that’s really what it is. So if you’re in need of an insanely easy plant based breakfast, lunch, or dinner idea, here you go.

Sauteed Cabbage with Tahini

serves 1

• 2 cups pre-shredded cabbage + carrot mix (I used the Trader Joe’s one)

• 1 tablespoon coconut oil

• sea salt to taste

• 2 tablespoons of tahini

Heat the coconut oil in a skillet over medium heat. Once the coconut oil is hot, add in the cabbage-carrot mix and then sauté for 4-6 minutes or until the veggies have softened. Transfer to a plate and drizzle with the tahini. So simple, but super satiating and nutritious!

Super Simple Tomato Sauce

When I was a kid, although not a picky eater, I remember thinking tomatoes were kind of gross. I wasn't adamantly against them, if they were on a burger, I would just eat them, but I wasn't all that crazy about them. Now, as an adult, I crave tomato season from the moment it ends until its return the next summer. This year I've been making anything and everything I can with these gems. My favorite though, this super simple tomato sauce recipe. It's insanely easy and will make you forget about any grocery store jar you've ever picked up. 

Super Simple Tomato Sauce 

• 7 medium tomatoes

• 2 tablespoons olive oil

• 1 medium onion, diced finely

• 2-3 cloves of garlic, minced

• 1 tablespoon balsamic vinegar

• 1 teaspoon honey

• 1/2 teaspoon red pepper flakes (optional)

• salt and pepper to taste

Heat a medium cast iron skillet over medium heat and place the whole tomatoes on the hot skillet. Cook the tomatoes on the skillet, rotating every few minutes to ensure all sides are equally charred, until the skins start to break open on the tomatoes. Remove the tomatoes from the heat and remove the stems. 

Heat the olive oil in a large pot and then add in the onion, garlic, and a pinch of salt and cook for about 3 minutes. Add the tomatoes to the pot and use a masher (or a wooden spoon) to mash to them. Stir, then add the balsamic vinegar, honey, and red pepper flakes. Simmer for 20-25 minutes. Add more salt and pepper to taste. Place in a food processor and blend until smooth. Store in an airtight jar and place in the fridge for up to a week or in the freezer for up to a month.