It’s fall (at least it feels like fall), and I wanted to do something a little bit different to kick off the season. I had these two separate ideas on my list: #1 to bring back the meal prep series that you all loved a few months back and/or #2: Breakfast Taco Week! Then, it occurred to me that I could combine both! So this week is: Breakfast Taco Meal Prep Week! That means I’ll be posting 3 separate breakfast taco recipes that you can prep for all at once and easily make throughout the week. I’ll post recipes 2 and 3 on Wednesday and Friday. Of course, if you’re not into tacos for breakfast, you could just as easily make these for lunch or dinner…
Here’s the prep plan that includes all of the components for 3 recipes throughout the week. This serves 2 people for 3 days (12 tacos total). Click here for the PDF Grocery List. Roasting Prep for the week: 1 medium sweet potato, cubed 1 ear of corn 1 poblano pepper, de-stemmed, deseeded, and sliced into strips Tomatillos, onion, garlic, jalapeño for Tomatillo Salsa Shiitake “Bacon” (recipe below – this is for Wednesday’s taco) Fresh Prep/Ingredients to have on hand for the week: Cherry Tomato Pico (recipe below – this is for Wednesday’s taco) Fresh spinach (for Friday’s taco) 3 avocados (for all of the tacos) 12 tortillas (for all of the tacos) Limes Fresh cilantro or microgreens Hot sauce, optional
Day #1, Taco #1: Roasted Sweet Potato Poblano Breakfast Tacos. And now to talk about the first taco! I use the roasted sweet potatoes, roasted corn, and roasted poblanos to make these substantial little guys. I tuck in some fresh avocado and douse them with fresh tomatillo salsa and a bit of hot sauce. The sweet potatoes make these a wonderfully filling breakfast! If you’re vegan: skip the eggs and add a little more avocado to your tacos.
Ok, see you Wednesday with the next taco!
