As most of you know I’m married to a meat lover, which makes sticking to a strictly plant based diet rather difficult. It’s been a slow progression for me to plant based eating, first dabbling, then going “vegan before dinnertime”. I find myself wanting to get more and more real about it, to step out of the “flexetarian” zone. It’s a struggle to make sure I’m respecting the desires of my husband, while at the same time following my own path.
Just the other day, I was out with family and we went to a restaurant. The menu looked amazing… but there wasn’t any meatless options, save one veggie burger. Instead of just ordering a traditional burger I knew I loved, I opted for the veggie burger to be more committed to this new path.
It was made mostly with lentils, some vegetables, some cheese, and I’m telling you, as I was eating I felt so good. Physically it felt different from eating a traditional beef burger, or meat of any kind really. Once you’ve switched to plant based, there’s this acute feeling that goes along with eating this way. It’s this feeling of satisfaction, nourishment, of all the vitamins having a party in your digestive system… I don’t know how to describe it. But it’s real, and in my mind I call it “feel-good food”. Anyone else know the feeling I’m talking about?
Plant based taco recipes can absolutely be just as delicious as your traditional taco.
I was skeptical. I doubted. But day 3 into eating the the LEFTOVERS of this taco had me still loving it! There’s a lot of sweetness with the squash, so you might find a little hot sauce is needed to amp up the spice. I thought it added the missing piece to this flavor profile.
These tacos are also totally and absolutely “feel-good food”. I’m looking forward to exploring more; this list of vegetarian tacos looks amazing!
Please leave a comment below and let me know how they went. A happy, healthy week to you friends!
Butternut Squash Harvest TacosPrint Recipe
- 1 small butternut squash
- 1 tbsp chili powder
- 1/4 tsp red pepper flakes
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/4 tsp Cayenne pepper
- Salt and pepper to taste
- Hot sauce if desired
- Cilantro for garnish
- 1-14oz can black beans
- 1 small yellow onion
- 1/2 fresh pomegranate
- 2-3 oz goat cheese
- 1/2 cup pepitas
Preheat the oven to 400F. Cut the butternut squash into 1 inch rounds. Remove the seeds. Drizzle with olive oil. In a small bowl, mix together chili powder, cinnamon, cumin and cayenne. Sprinkle mixture generously over the squash. Salt and pepper to taste. Roast squash for 40 minutes.
When squash have been roasting for nearly 20 minutes, begin the beans. Dice the onion. Heat a medium pan over medium heat. Add a little oil, then the onions. Salt. Sauté for 15 minutes until beginning to caramelize. Add red pepper flakes and sauté 1 minute. Drain can on beans and rinse. Add to the pan and sauté for about 5 minutes or until beginning to look like a mash. Remove from heat.
Remove seeds from pomegranate and tear leaves from cilantro stems. Warm tortillas in the oven.
Remove skins from squash with a pearing knife. Cut rounds in half. Place beans in taco along with squash. Top with pomegranate, pepitas, goat cheese and cilantro.
These tacos made great leftovers! Store squash and beans separately for easy reheating.