Mondeeeeeeee! We’re going meatless!
It’s Monday and we’re all groggy from daylight savings, but looky here: we’ve got tacos!
Do you ever say to yourself, “I want a taco right now, and I need it to be meatless?” I typically like my tacos oozing with saucy meat, but I’ve needed to take a brief hiatus from the animal lately on account of the fact that I’ve been eating so dang much of it. I mean, have you been around here the last couple of weeks? It’s been a real animal house.
In honor of my meat hiatus, I have a Meatless Monday meal for you! I made us a taco that’s loads better than loosing an hour of sleep, right up there with the new Rihanna, Kanye and McCartney song, and almoooost as good as two of my favorite artists, Zac Brown and Chris Cornell, singing a little ditty together.
This is a simple, super filling, and tasty recipe to keep you fed throughout the workweek. You can prepare any of the ingredients ahead of time and eat on them for lunch or dinner. Yes, you will use all sorts of pots and pans in the making of these tacos, but the actual effort you put into the prep is child’s play, I promise.
Just as the title suggests, our meatless tacos include quinoa, black beans, roasted sweet po’s, some avo, and green onion. The lemon tahini sauce is what really seals the deal, so be sure to make it a priority. Or whip up your sauce of choice, like guac, salsa, queso, cashew cream, what have you. What I’m getting at, is sauce is really what makes these things gravy. Make it saucyyyyy!
Sweet po tacooooooooooos!