Vegan meal prep (HIGH PROTEIN) / A whole week of dinners
Recipes in this Video
Originating from the vibrant food culture of Mexico, tacos are a staple that showcases a variety of fillings. The combination of black beans and sweet potatoes reflects the region's emphasis on fresh, wholesome ingredients. These tacos are not only nutritious but also cater to vegetarian diets, making them a popular choice at family dinners and gatherings. Today, variations of this dish can be found worldwide, adapting to local tastes while maintaining the essence of traditional Mexican cuisine.
Ingredients
- ●sweet potatoes
- ●black beans
- ●corn tortillas
- ●red onion
- ●garlic
- ●cumin
- ●chili powder
- ●lime
- ●cilantro
- ●avocado
- ●salt
- ●pepper
- ●olive oil
- ●jalapeño
- ●cheese
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Peel and cube the sweet potatoes.
- 3Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
- 4Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- 5While sweet potatoes roast, heat olive oil in a skillet over medium heat.
- 6Add chopped red onion and sauté until translucent, about 5 minutes.
- 7Stir in minced garlic and jalapeño; cook for 1-2 minutes until fragrant.
- 8Add black beans to the skillet; heat through for about 5 minutes.
- 9Warm corn tortillas in a separate pan or in the oven.
- 10Assemble tacos by layering roasted sweet potatoes, black bean mixture, and toppings of choice (avocado, cilantro, cheese).
- 11Squeeze fresh lime juice over the assembled tacos before serving.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: none
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is often less expensive and works well for sautéing.
jalapeño
Healthier: bell pepper
Cheaper: none
Bell pepper provides sweetness without the heat.
corn tortillas
Healthier: whole wheat tortillas
Cheaper: flour tortillas
Flour tortillas are often cheaper and more widely available.
Techniques
Equipment
Also Known As
Tacos are a traditional Mexican dish that can be filled with a variety of ingredients. This version highlights the combination of black beans and sweet potatoes, making it a nutritious and flavorful option.
Ingredients
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 medium sweet potato, peeled and diced
- ●1 tbsp olive oil
- ●1 tsp cumin
- ●1/2 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 small corn tortillas
- ●1 avocado, sliced
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, cut into wedges
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a bowl, toss the diced sweet potato with olive oil, cumin, smoked paprika, salt, and black pepper.
- 3Spread the sweet potato on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- 4While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through.
- 5Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- 6To assemble the tacos, place a few spoonfuls of roasted sweet potato on each tortilla.
- 7Top with black beans, avocado slices, and fresh cilantro.
- 8Serve with lime wedges on the side for squeezing over the tacos.
Equipment
Ingredients
- ●8 rice paper wrappers
- ●1 cup cooked vermicelli noodles
- ●1 cup shredded carrots
- ●1 cup cucumber, julienned
- ●1 cup red bell pepper, julienned
- ●1 cup fresh mint leaves
- ●1 cup fresh cilantro leaves
- ●1 cup marinated tofu, sliced into strips
- ●1/4 cup soy sauce
- ●1 tbsp rice vinegar
- ●1 tbsp sesame oil
- ●1 tsp sugar
Instructions
- 1Prepare the marinated tofu by slicing it into strips and set aside.
- 2Soak the rice paper wrappers in warm water for about 10-15 seconds until they are soft and pliable.
- 3Lay the softened rice paper wrapper on a clean surface or a damp kitchen towel.
- 4In the center of the wrapper, place a small amount of vermicelli noodles, followed by a few strips of marinated tofu, shredded carrots, cucumber, red bell pepper, mint, and cilantro.
- 5Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to the top to form a roll.
- 6Repeat the process with the remaining rice paper wrappers and filling ingredients.
- 7In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and sugar to create a dipping sauce.
- 8Serve the summer rolls with the dipping sauce on the side.
Equipment
Ingredients
- ●8 slices whole grain bread
- ●1 cup tempeh, sliced
- ●1/4 cup soy sauce
- ●1/4 cup maple syrup
- ●1 tsp smoked paprika
- ●1/2 tsp black pepper
- ●1 large tomato, sliced
- ●1 cup lettuce leaves
- ●1/4 cup vegan mayonnaise
- ●1 tbsp olive oil
Instructions
- 1In a bowl, mix soy sauce, maple syrup, smoked paprika, and black pepper to create a marinade.
- 2Add the sliced tempeh to the marinade and let it sit for at least 30 minutes.
- 3Heat olive oil in a skillet over medium heat.
- 4Remove tempeh from the marinade and cook in the skillet for about 5-7 minutes on each side until golden brown.
- 5Toast the whole grain bread slices until crispy.
- 6Spread vegan mayonnaise on one side of each slice of toasted bread.
- 7Layer the cooked tempeh, tomato slices, and lettuce leaves on four slices of bread.
- 8Top with the remaining slices of bread, mayonnaise side down, to form sandwiches.
- 9Cut the sandwiches in half and serve immediately.
Equipment
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