I have been doing this weekday vegetarian thing for about 2 months now and I have to say it is going swimmingly. David has kind of abandoned the cause but it isn’t like he’s’ bringing steaks home everyday or anything; he just eats more fish really. As for me, while I am loving my new way of life, I have to say I’m really glad I didn’t give up meat entirely. Though I have a new found love for veggie burgers (I love trying different ones, right now my favorite is at Hook Burger in Pasadena) on the weekends a big juicy burger is all I want. As far as eating more veggies goes, I can say I have definitely increased my veggie intake but not quite to the level I was looking for. I have slipped into the world of meat substitutes just a little bit more then I would like. For example I love Soy-Rizzo, I use it for chili, eggs, potatoes…yumm! The only other meat substitutey thing I eat are these delicious edamame nuggets from Trader Joe’s that my friend Brittany told me about like two years ago. I’m kinda ashamed that I eat them, but they are super easy when I need to eat something that requires no thought.
SWEET POTATO TACOS
This week I made probably my favorite veggie meal yet and I just have to share it with you! I found this recipe for smokey sweet potato tacos on a blog called A Side of Sweet, and when I saw it I grabbed my purse and immediately went to the grocery store to get the ingredients. I tweaked it just a little bit (mostly because I don’t follow instructions very well) and honestly it was one of the best things I’ve ever made!
For all of you who are saying, “I just can’t get into sweet potatoes” I promise you, this is a sweat potato like you’ve never tasted it before! It isn’t overwhelming at all. Check out my slightly revised recipe below but also show some love to Kelly of A Side of Sweet who came up with this genius recipe!
Add 1 tablespoon of Rice bran oil (or any high heat tolerant oil) to skillet
Add garlic salt, paprika, and a little bit of salt and pepper to oil (enough to cover the entire skillet).
Add 1/4 of a sliced sweet onion (let it sweat for 1 minute)
Add 2 cubed sweet potatoes to medium heat and cover for 15-20 minutes (stir occasionally)
Once potatoes are cooked, add 1 can of Trader Joe’s Cuban Black Beans (or just regular black beans but the TJ’s ones add a little somethin’) and add lime juice from one lime until heated.
Warm tortillas (I used Trader Joe’s corn/flour tortillas)
Add sweat potato mixture
Add chopped cilantro and microgreens
Sprinkle with feta cheese
Try it and let me know what you think! Thanks for reading! XO!