This is a nice mishmash of ingredients, that make for a tasty ass breaky. Eat this by itself, stuffed in a burrito or as tacos! Don’t forget to top with cilantro and avocado, make it good good.
2 tbsp olive oil
1/4 red onion, diced very small
3 cloves of garlic, minced
Salt and pepper to taste
4 red potatoes
1/2 green bell pepper, diced very small
1 jalapeno, minced
5 baby bella mushrooms, minced
1/2 cup riced cauliflower (I used frozen)
1 package of soyrizo
2 handfuls of spinach
Heat up the olive oil on medium heat in a large frying pan. Once heated add onion, garlic, and S&P, cook for about 2-3 minutes. Mix in the potatoes and cook for another 8-10 minutes, stirring occasionally.
Add in the rest of the vegetables up until the soyrizo, no spinach yet. Give everything a good stir, cook for another 10 minutes, stir occasionally. Now stir in the soyrizo, cook another 5 minutes and finally, the spinach for a minute or so until wilted.
Serve right away, you can add avocado and cilantro if on hand, I hope you enjoy.
Well SH*T D*MN, these tacos were fire. I was really impressed with myself for these… but like how hard is it to throw tacos together haha. What really made these the bees knees was the sauce, I have a post for that recipe and I’ll link it below… don’t skip it!
Not sure if Aldi is available to everyone but if you can go, they have AMAZING vegan options. The brand is “Earth Grown” and their substitutions taste great, not dry or tasteless. I’ve tried some brands of chickenless nuggets and patties that are awful, and no-meat crumbles that were extremely lacking in spices and I guess moisture. But hey, gotta start somewhere and I should just be grateful more options are being created for vegans!
Anyways, Aldi has meat-free crumbles for tacos and the consistency of them are amazing and they taste really great, I was extremely impressed. So, if you can go for that, then do it! And try all their other meat substitutes, you won’t be disappointed. Trader Joe’s and Ralph’s also have okay meat-free crumbles for backup.
For the shells, you can either make your own or buy them, I’ll give instructions for making them below.
*In a medium sized pan, heat the canola oil for a couple minutes, so that when you place the tortilla in it to fry it gets all loud and sizzles. You’ll use tongs to first dip both sides, and then fold the tortilla so that half of it is cooking while you hold the half up with the tongs. Make sure you are folding it into a taco shell shape, hold for about 30 seconds or until golden brown, switch sides and allow to cool. Continue until you’ve made as many shells as you want.
In a medium pan, heat 1 tbsp of olive oil and add the package of meat-free crumbles, cook according to package. Fill you shell with the meat, top with the BOMB avocado sriracha sauce, lettuce, and tomatoes. Enjoy the heck out of these puppies.
A pretty simple recipe that is full of flavor! Honestly, one of my favorite creations, a blend of Mexican spices and bomb veggies, atop brown rice and topped with salsa and hummus. SO GOOD.
This recipe is pretty easy to throw together once your veggies are prepped!
You’ll want to dice your sweet potatoes, cut your broccoli into florets and slice the bell pepper. In a medium sized bowl you’ll toss the broccoli and bell pepper with olive oil and the spices. place on half of the baking sheet, throw the sweet potatoes in the same bowl and add oil and spices to those as well. Throw on the other side of the baking sheet and pop that baby in the oven.
Once they are cooked up, pile on as much as you want on top of your rice, and throw on the salsa and hummus! I also added tapatio.
2.5 c brown rice, cooked
1 head of broccoli florets
1/2 bell pepper
2 sweet potatoes
2 tbsp olive oil
2 tsp cumin
2 tsp chili powder
2 tsp garlic powder
1 14oz can black beans
1 tomato. diced
3 tbsp hummus
6 tbsp salsa (store-bought or homemade)
Make sure you get your rice cooking, either prep beforehand or cook according to package before getting started.
Set your oven to 400 degrees, and line a baking sheet with tinfoil.
Get a medium bowl, throw in your broccoli and bell peppers, and top with 1 tbsp olive oil, 1 tsp of the rest of the spices. Give it a toss to coat everything, adding more oil if necessary, spread this out on half of the baking sheet. Keep the bowl for the next step.
In the medium bowl, add the sweet potatoes, and the rest of the oil and spices. Toss to coat, and if needed, add more oil. Place these on the other side of the baking sheet, and pop it into the oven for 12 minutes.
Remove the broccoli and bell peppers, set aside, and put the sweet potatoes back in for another 12 minutes.
Right before the sweet potato gets finished, you can get a bowl ready. For one serving, you’ll start with the base, 3/4 cups of rice, add 1/3 of the broccoli and bell peppers, 1/3 of black beans, 1/3 diced tomato, 1 tbsp hummus, 1/3 avocado and 2 tbsp salsa.
Once the sweet potatoes are ready, throw 1/3 of those into the bowl, and enjoy!
Amount Per Serving
% Daily Value *
Total Fat 22g
Saturated Fat 3g
Monounsaturated Fat 12g
Polyunsaturated Fat 4g
Trans Fat 0g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.