Taco Salad
This taco salad is a healthy, delicious, and budget-friendly recipe for meal prep. If you are looking for an easy and quick plant-based recipe, try this taco salad at home. The time to prep and make this is only about 10 minutes. This is one the best meals to have when going on a calorie deficit. (230 kcal)
Here is the recipe below:
MIXED GREENS. You can use all kinds of greens for black bean taco salad, but my favorite includes some with a bit of crunch, like romaine and green leaf lettuce. Feel free to used bagged salad mix here to save yourself some time!
BLACK BEANS. Canned black beans are the key ingredient of this vegetarian taco salad. It adds some plant-based protein, plenty of fiber, and a delicious creaminess that’s so good with the other veggies.
CORN. Corn + black beans are SUCH a great team Feel free to use fresh, (cooked) frozen, or canned corn. Whatever you prefer.
TOMATOES. Colorful tomatoes are my favorite! I always add them to black bean taco salad.
GREEN ONIONS + CILANTRO. For another layer of flavor, I add the combination of a little green onion and cilantro for some bright, fresh flavor.
AVOCADO. Diced, or sliced, it’s always good in taco salad.
CRISPY TORTILLA STRIPS. If you really want to put your black bean taco salad over the top, add some crispy tortilla strips! They add such a satisfying crunch and saltiness that’s delightful. Crushed tortilla chips are a good substitution.
Stir fry zucchini noodles
When you need some healthy meal but you want noodles. These stir fry zucchini noodles are the best option for a filling meal. It takes about 30 mins to prepare and is 272 kcals.
Here is the recipe below:
1. In a small bowl, add soy sauces, oyster sauce and sesame oil. Stir and set aside. In a large wok or skillet, add garlic and oil and bring pan to medium high heat. Cook garlic until lightly browned. Add in chicken. Cook chicken until almost completely cooked. If pan becomes too dry, add a little water.
2. When chicken is almost cooked, add in carrots and bell peppers. Cook until vegetables are tender and chicken is completely cooked. Add in zucchini noodles and pour sauce over noodles. Stir and toss until everything is evenly coated and cook until zucchini noodles are tender but still crisp (about 2-3 minutes). Dish out and serve immediately.
留言