Who wants more potatoes?! Since they seem to make it into every breakfast I cook, here is another wonderful recipe with spuds b*tches. The ultimate breakfast burrito, mmm.
I made this a spicy burrito, but don’t worry, the weak ones can skip the hot sauce. (; Also, make sure you follow instructions on cooking the potatoes because if you stir too much they’ll get soggy, unless that’s your thing, follow along.
1 tbsp olive oil
1 tbsp minced garlic
1/4 red onion, diced
2 russet potatoes, diced
2 small sweet potatoes, diced
1 tsp black pepper
1 tbsp ground cumin
2 tsp ground chili pepper
1 tbsp tapatio *optional
1/4 c vegetable broth OR dash of salt *the veggie broth adds salt as well as keeps things from sticking without the extra oil… so if you use salt instead, add an extra tbsp oil*
1/2 15oz can of black beans, rinsed and drained
In a large pan, heat the olive oil over medium heat for about 30 seconds, add in the garlic and onion. Cook for about 1 minute or until onion is soft and fragrant.
Add in the potatoes, spices, and optional tapatio. Mix, then add in the veggie broth or the oil, mix once more, and let sit and cook for about 10 minutes. Flip the mixture a good amount of times and cook another 10 minutes without mixing. If the potatoes are still too hard, repeat this until crispier and soft.
Add in your beans and cook for about 2 minutes to heat them through. Then they are ready!
Heat up your tortilla, fill with the potatoes, add in avocado, cilantro, salsa, and whatever else your little heart desires. Enjoy that sh*t.
Poured this baby on my tacos and it made them unbelievable, no lie I ate four fat ones. It would probably be amazing on a tostada, in a burrito, on a taco salad… or wherever else you think it would taste good (comment ideas below!)
It’s super quick and easy to throw together too, and I added probably five tablespoons of sriracha since I’m a spice freak but it’s open to manipulation based on your preferences.
1/2 c vegan mayonnaise
1 tbsp lemon or lime
2-4 tbsp sriracha (or more!)
Add all ingredients into a bowl or food processor, mash with a fork or if using a food processor run until smooth.
I probably cook this recipe three times a month, I am borderline obsessed. These tacos are so flavorful, filling, and a hit with any of the lucky people I’ve cooked them for. (;
Since this weekend was a holiday, I figured why not cook for the house!
To make it a quicker recipe to put together, when you’re battering your tacos, feel free to throw the coconut milk mixture in one bag, and the dry ingredients in another ziploc bag. Dump your florets into the wet mixture, covering well, and then move from there to the dry bag and give it a good shake to coat everything. I found this to shorten the prep time for the cauli’s by about 10-15 minutes.
These tacos are always the talk of the table, I recommend wowing some non-vegans with these baby’s and they will let you know vegan food “is actually really good!” I love hearing it haha because any food can be good! Labels or no labels.
The coleslaw is super simple, it’s only three ingredients and adds a nice freshness to the taco. And the sauce is my favorite part, I’m probably too generous on portion sizes but you know, how can I help myself when it’s so bomb?! I finally top it with sriracha, and barely make it to my seat before devouring.
For the cauliflower
1 head of cauliflower, florets
1 14oz can of coconut milk
1/2 – 3/4 c cornmeal*
1/2-3/4 c breadcrumbs* (I used panko)
1/4 tsp garlic powder
1/8 tsp cayenne powder
1 tsp cumin powder
1/2 tsp chili powder
1/8 tsp turmeric
1/2 tsp paprika
For the coleslaw
1/2 head of cabbage, finely shredded
2 large carrots, finely shredded
1 tbsp maple syrup
For the sriracha sauce
1/4 c vegan mayonaise
1-2 tbsp sriracha
Set your oven to 375 degrees, and line a baking sheet with parchment or tinfoil. If you have the time, and can hand dip each cauliflower, you will get two medium/large bowls out. If you are on a time crunch, two large ziploc bags will be needed.
In one of the bowls/ziploc you will pour the can (make sure to shake well) of coconut milk and juice of one lime, mixing well. In the other bowl/ziploc you will add all of the dry ingredients and mix well.
With your florets, you will generously coat each one in the coconut milk bowl or ziploc (for the bowl you can usually do a couple at a time, and for the ziploc dumb all of the florets in and shake the bag) and then transfer to the dry ingredient bowl or bag (same with the wet bowl, you will only coat a couple at a time, and for the ziploc, transfer only the cauliflower florets, leaving as much excess coconut milk behind as you can) and completely coat. The coated florets will be placed on the baking sheet and placed in the over for 12-15 minutes.
While the cauliflower is cooking, you’ll get your coleslaw and sauce together, in a medium sized bowl, put all ingredients together and stir, place in the fridge until the cauliflower is ready.
For the sauce, you will place all ingredients in a small bowl, mixing well and placing in the fridge until the cauliflower is ready.
When the cauliflower is done, turn each floret, and place back in the oven for another 12-15 minutes.
Once the cauliflower is ready, heat up your tortillas, and build to your liking!
*Depends on how big your cauliflower is, I usually use more, I just like to make sure I have enough to properly cover the florets!
Get ready to wow yourself or anyone who tries these, they are so good, I wish I didn’t eat them all already!
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.