My monthly bucket lists always contain a recipe component. In August, I wanted to focus on adding another plant protein recipe to my repertoire (check out the rest of the bucket list here).
Before I get into my review of the recipe, let’s take care of the disclosures. This post contains an external link that is not provided or maintained by or in any way affiliated with Ambitiously Cierra. All the opinions in this post are my own. That being said, it was really important to me to maintain a list of recipes that I, or other trusted sources, have verified as super yummy. A friend and I often exchange healthy recipes that we have tested and stand behind. I want to be that friend for you! Because, let’s be honest, how many times have we all tested a recipe and it just didn’t turn out quite like you hoped it would. Or the instructions were really hard to follow?
This sweet potato taco recipe was really easy and has become a new go to when I want to substitute plants for meat.
I was pretty skeptical about a meatless taco, but this recipe was surprisingly filling. I’m not a huge fan of beans or avocados (I know, unpopular opinion). I didn’t mind the beans at all in this recipe and the avocado sauce was actually my favorite part!
When I recreated this recipe, I customized it based on preference and produce availability. For example, I added jalapeños and Sriracha to amp up the heat. In addition, I couldn’t find shredded Brussel sprouts, so I picked up a shredded mix of Brussel sprouts, broccoli, and kale from Trader Joe’s.
The end result? A super delicious plant protein meal!
Check out the full recipe from Well Vegan here.