It’s fall (at least it feels like fall), and I wanted to do something a little bit different to kick off the season. I had these two separate ideas on my list: #1 to bring back the meal prep series that you all loved a few months back and/or #2: Breakfast Taco Week! Then, it occurred to me that I could combine both!
So this week is: Breakfast Taco Meal Prep Week! That means I’ll be posting 3 separate breakfast taco recipes that you can prep for all at once and easily make throughout the week. I’ll post recipes 2 and 3 on Wednesday and Friday. Of course, if you’re not into tacos for breakfast, you could just as easily make these for lunch or dinner…
Here’s the prep plan that includes all of the components for 3 recipes throughout the week. This serves 2 people for 3 days (12 tacos total). Click here for the PDF Grocery List.
Roasting Prep for the week:
1 medium sweet potato, cubed
1 ear of corn
1 poblano pepper, de-stemmed, deseeded, and sliced into strips
Tomatillos, onion, garlic, jalapeño for Tomatillo Salsa
Shiitake “Bacon” (recipe below – this is for Wednesday’s taco)
Fresh Prep/Ingredients to have on hand for the week:
Cherry Tomato Pico (recipe below – this is for Wednesday’s taco)
Fresh spinach (for Friday’s taco)
3 avocados (for all of the tacos)
12 tortillas (for all of the tacos)
Limes
Fresh cilantro or microgreens
Hot sauce, optional
Day #1, Taco #1: Roasted Sweet Potato Poblano Breakfast Tacos.
And now to talk about the first taco! I use the roasted sweet potatoes, roasted corn, and roasted poblanos to make these substantial little guys. I tuck in some fresh avocado and douse them with fresh tomatillo salsa and a bit of hot sauce. The sweet potatoes make these a wonderfully filling breakfast!
If you’re vegan: skip the eggs and add a little more avocado to your tacos.
Ok, see you Wednesday with the next taco!
Roasted Sweet Potato Poblano Breakfast Tacos
- 1 medium sweet potato, cubed
- 1 ear of fresh corn, husked
- 1 poblano pepper, stem and ribbing removed, sliced into strips
- Extra-virgin olive oil, for drizzling
- 3 large eggs
- 4 tortillas, charred or warmed
- ½ avocado, diced
- Roasted Tomatillo Salsa, for serving
- Microgreens or cilantro, optional
- Hot sauce, optional
- Lime wedges, if desired, for serving
- Sea salt and freshly ground black pepper
- Preheat the oven to 450°F and line 3 baking sheets with parchment paper.
- Follow the instructions to prepare Tomatillo Salsa and roast those vegetables on the first baking sheet for 15 minutes, or until well-charred. Remove from the oven and reduce the oven heat to 425°F.
- Place the sweet potato cubes on the 2nd baking sheet, and the corn and sliced poblano on the 3rd. Drizzle both sheets of vegetables with olive oil and pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 25 to 30 minutes, or until golden around the edges, and roast the poblano and corn for 15 to 20 minutes, or until the corn is tender and the poblanos are browned around the edges. Let the corn cool a bit, then remove the kernels using a knife.
- Meanwhile, finish preparing the Tomatillo Salsa. Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted tomatillos, onion, jalapeño, lime juice, and cilantro and pulse to combine. Season to taste. Chill until ready to use.
- Note: If you’re prepping for Breakfast Taco week, reduce the oven temperature to 325°F, and roast your shiitake bacon now. Recipe below. Once cooled, store it in the fridge until ready to use. Otherwise, skip this step.
- When ready to serve, brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble until the eggs until just set.
- Assemble the tacos with the scrambled eggs, corn, sweet potatoes, poblano strips, and avocado. Serve with the Tomatillo Salsa. Top with the microgreens or cilantro and serve with hot sauce and lime wedges, if desired.
Shiitake Bacon (prep for Wednesday’s taco recipe)
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tamari
Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to 40 minutes or until dark brown and lightly crisp around the edges. Let cool completely, then store in the fridge.
Cherry Tomato Pico (prep for Wednesday’s taco recipe)
1 cup cherry or grape tomatoes, sliced in half
¼ cup finely diced red onion
¼ cup diced cilantro
2 tablespoons fresh lime juice
1 garlic clove, minced
½ jalapeño, stemmed and diced
¼ teaspoon sea salt
In a small bowl, combine the tomatoes, onion, cilantro, lime juice, garlic, jalapeno and salt. Store in the fridge until ready to use.
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