Hi friends, I hope everyone had an amazing holiday weekend, and enjoyed their meal and presents! This time I just decided to make something very simple yet filling and healthy. My meal goal is usually healthy, not so complicated and tasty at the same time. What I love about this meal is that it can almost be anything you wanted it to be, tortilla wrap, taco, avocado toast, or it can simply be a salad bowl rich in nutrients.
1 medium sweet potato (114g)
1 small fresh avocado or half if it’s big
1 cup mushrooms
1/2 cup of cherry tomatoes
1/3 cup almond milk
1 teaspoon vegan butter
1 cup spinach
Toppings: Sesame seeds and dry dill.
Bake your sweet potato, 450 F oven
While your sweet potato is baking wash your mushrooms and cherry tomatoes thoroughly and cut them in half
In a small pan mix your almond milk and vegan butter
Then add mushrooms and tomatoes with salt and keep steering. Keep an eye, so it doesn’t burn because it cooks pretty fast.
When sweet potato is ready cut it into smaller pieces with your avocado
Heat your tacos in the oven if you want crisp shells to hold your ingredients. Use the microwave — which is quicker and more energy-efficient for 30-40 seconds.
Mix your prepared veggies and place them in your tacos, and done! Enjoy!