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Taco night doesn’t get better – or easier – than this. While you roast the sweet potato cubes in the oven, there’s plenty of time to prep the remaining ingredients, meaning the most delicious vegan taco spread will be ready in no more than 45 min. We love a good taco night and most weeks see one on Fridays – and this has been a go-to combination of fillings since forever. We also like switching out sweet potatoes for butternut squash, which you can check out in this recipe for Loaded Veggie Tacos, and we have a seriously weak spot for these Crunchy Broccoli Tacos as well. You hear – we’re taco people.
There’s also something to food routines. At least in our humble opinion. We’re by no means following the exact same outline week after week, but we’ve realized over the years that we’ve developed a bit of a pattern – and taco Friday is definitely part of that. So is soup Thursday, and there’s usually a pasta meal sometime in the beginning of the week. Saturday usually means something a bit more special (we made our own Swedish style dumplings last week, for example), Sundays often leftovers from the week. If the general idea of the meal is pre-determined, even a sleep deprived parent brain can think of something yummy to cook! That’s that – hope you’ll enjoy these plant based tacos as much as we do!
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