TAHINI-PICKLE DRESSING

Love pickles? Don’t throw away your pickle juice! This is the ultimate hack for a creamy and delicious dressing AND a great way to get probiotics, vitamin K, protein and fiber. Fermented pickles support hydration and balance electrolytes, ward off muscle cramps and help to keep your gut microbiome healthy and balanced.

Ingredients

1/2 half quart of pickle brine

1/2 jar tahini

1-2 small Persian cucumbers

squeeze of lemon (optional)

Combine ingredients in your high speed blender until blended. Enjoy!

SLB KITCHEN: SUMMER ROLLS

When it’s hot, and humid outside, all I want are SUMMER ROLLS.

They’re light and stuffed with fresh herbs and cold crisp veggies…they’re just SO good. You can use whatever fillings you want (like, shrimp and avocado), but there’s something about the basic that I can’t get enough of.

Ingredients

• 1 1/2 cups julienned veggies (I like cucumber, zucchini, carrots, and bell pepper)

• 1 bunch fresh cilantro

• 1 bunch fresh mint

• 1/2 cup vermicelli noodles

• 8-10 whole spring roll rice papers

• These are great just as veggie, but adding cooked shrimp, cooked ground chicken, or spiced cooked tofu are all good options to bulk them up.

Peanut Sauce

• 1/3 cup creamy peanut butter

• 1 Tbsp soy sauce (tamari or Bragg liquid aminos if gluten-free)

• 1-2 Tbsp honey (depending on preferred sweetness)

• 1 Tbsp fresh lime juice

• 1 Tsp Sriracha

Directions

1. Start by preparing vermicelli noodles per the package, drain and set aside.

2. Whisk all peanut sauce ingredients. Add hot water to thin if necessary 

3. Immerse rice paper in a skillet of hot water to soften for about 10-15 seconds.

4. Transfer rice paper to a damp cutting board or damp towel and gently spread out edges into a circle. 

5. Place a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs on the bottom third of the rice paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

6. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.

7. Serve with peanut sauce and sriracha or hot sauce of choice.

GAME DAY SPREAD

We are so excited! Go Birds! I’ll be at Joy’s on Sunday and I’m sharing my go-to sides, minus my main which is always my homemade meatballs. I’ll be real- Bob’s cooking (he should have been a chef) and we’ll probably order Boos Philly cheesesteaks, too.

I’m in love with a spicy, chunky guacamole and have been known to get after some wings too... but game day eats are always best in moderation. I dabble but I don’t indulge too much and I always keep my side dishes healthy.

The Super Bowl will on air for almost 4 hours Sunday, so here’s a few options I’m making for some crunch, some umami, and some sweetness that will leave not leave you bloated on Monday.

VEGGIE SPRING ROLLS

Image via Getty Images

Ingredients

• 1 1/2 cups julienned veggies (I like cucumber, zucchini, carrots, and bell pepper)

• 1 bunch fresh cilantro

• 1 bunch fresh mint

• 1/2 cup vermicelli noodles

• 8-10 whole spring roll rice papers

• These are great just as veggie, but adding cooked shrimp, cooked ground chicken, or spiced cooked tofu are all good options to bulk them up.

Peanut Sauce

• 1/3 cup creamy peanut butter

• 1 Tbsp soy sauce (tamari if gluten-free)

• 1-2 Tbsp agave or honey (depending on preferred sweetness)

• 1 Tbsp fresh lime juice

• 1 tsp Sriracha

Directions

1. Start by preparing vermicelli noodles per the package, drain and set aside.

2. Whisk all peanut sauce ingredients. Add hot water to thin if necessary 

3. Immerse rice paper in a skillet of hot water to soften for about 10-15 seconds.

4. Transfer rice paper to a damp cutting board or damp towel and gently spread out edges into a circle. 

5. Place a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs on the bottom third of the rice paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

6. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.

7. Serve with peanut sauce and sriracha or hot sauce of choice.

BELL PEPPER "NACHOS"

Image via FoodGawker

Ingredients

• 4 bell peppers, cut into small wedges

• 2 tbsp. extra-virgin olive oil

• 1/2 tsp. ground cumin

• 1/2 tsp. chili powder

• 1/4 tsp. garlic powder

• Kosher salt

• Freshly ground black pepper

• 2 1/2 c. shredded cheese (Monterey Jack,

• cheddar, or any vegan option will work)

• 1/2 avocado, sliced

• 1 c. salsa (I like pico de gallo)

• 1/2 c. pickled jalapeño slices

• Lime wedges, for serving

Directions

1. Preheat oven to 425° and line two small baking sheets with foil.

2. Divide bell peppers between baking sheets. Toss with olive oil, cumin, chili powder, and garlic powder. Season generously with salt and pepper. Lay the wedges on the baking sheets in a single layer, cut side up. Bake until peppers are crisp-tender, about 10 minutes.

3. Top bell peppers with both Monterey Jack and cheddar. Bake until cheese is bubbly, about 10 minutes.

4. Top with avocado slices, salsa, and pickled jalapeños. Squeeze a lime wedge on top and serve with more lime wedges.

DRUNKEN STRAWBERRIES

Ingredients

• 2 pounds strawberries

• 1 tablespoon agave

• 1/2 teaspoons kosher salt

• 1 cup tequila

• 1 lime , juiced and zested

Directions

1. Trim strawberries and cut them in half.

2. In a large bowl add the strawberries, agave, salt, tequila, lime juice and zest together.

3. Let sit for 20 minutes before serving. These are great as a garnish for a cocktail, or on their own. Make sure you have a DD!

BIKINI DRESSING

Many of you probably remember the always sold out Bikini Kale Salad. it was simple - Just massaged kale and cherry tomatoes - But it was the dressing that made it next-level. I make this dressing fresh everyday and it’s so good, it’s literally drinkable. There’s no hard measurements for this. Play around and find your perfect blend.

Ingredients

1-2 tbsp Olive Oil

1-2 tbsp Nutritional Yeast

1 quarter sized splash of Bragg Liquid Aminos

1 fresh lemon, squeezed

Pepper to taste

PIZZASALAD

Invite the girls over and make this recipe! I’ve been making this since the beginning of quarantine and it’s become a staple. The crust is made with Cassava flour which is a grain-free, whole food based flour. It’s awesome because it mimics gluten so the crust fluffs up. It’s made by dehydrating and then grounding the cassava root. After the crust has cooked and cooled you literally just top the crust with your favorite salad dressing, salad combo, crushed red pepper and serve. Everyone in the house loves it. Enjoy!

Cassava Pizza Crust Ingredients 

• ½ cup warm water

• 1 packet (2 ¼ teaspoons) active dry yeast (I like Red Star Brand)

• 1 tablespoon honey 

• 1 cup Otto's Naturals - Cassava flour

• 5 tablespoons arrowroot flour

• 1 tablespoon coconut flour

• 1 teaspoon salt

• 1 egg white

• ¼ cup olive oil (I’ve been using Wonder Valley but anything will do)

Instructions  

1. Prepare yeast mix: In a small bowl, add warm water and honey. Mix to dissolve.  Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn't yeast may be bad.

2. Mix dry ingredients in large mixing bowl to combine.

3. Lightly whisk egg white and olive oil together in a small bowl.

4. Add egg mixture and activated yeast to the dry ingredients.

5. Mix to form a dough ball. Transfer ball to an oiled bowl, cover with dish towel and let rise for 1 hour. It will not double in size, but it will rise a little.

6. Once dough has risen, preheat oven to 550. Preheat pizza stone or baking sheet.

7. Place the dough on parchment paper and roll dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking.

8. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.

9. Bake in the oven for 8-12 minutes until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes.

Recipe Notes:

Serves: 4

Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins
Total Time: 1 hr 25 Minutes

COCO CHIP MINT NICE CREAM

Kick your summer ice cream habit with this fresh and minty dairy-free version.

COCO CHIP NICE CREAM

2 CANS FULL FAT ORGANIC COCONUT MILK (CHILLED OVERNIGHT)

7 ORGANIC MEDJOOL DATES (SOAKED IN WARM WATER)

1 TSP ORGANIC VANILLA EXTRACT

1 TSP MATCHA

2 TSP MINT EXTRACT OR HANDFUL OF FRESH MINT, CHOPPED

¼ CUP CACAO NIBS OR DARK CHOCOLATE CHUNKS

1 CUP COCONUT WATER

2 TBSP COCONUT BUTTER

PINCH OF SEA SALT

Separate the liquid from the coconut cream by flipping the coconut milk cans, opening from the bottom and pouring out the liquid. Reserve one cup of the liquid. Add the coconut cream to a chilled bowl and whip with a whisk. Add the soaked dates, vanilla, mint extract, coconut water, salt and coconut butter to a high speed blender and blend until combined. Once combined add in the whipped coconut cream and blend until combined. Transfer mixture to a container and fold in the cacao nibs or chocolate chunks. Freeze for 4-6 hours, stirring halfway to ensure light consistency.

CHOCOLATE SHELL

⅛ CUP CACAO

¼ CUP COCONUT OIL (MELT TO LIQUID)

2 TSP HONEY

SPLASH OF VANILLA EXTRACT

PINCH OF SEA SALT

Place ingredients into a bowl, blender or food processor. Whisk or blend ingredients until combined. Consistency should be that of chocolate syrup. Pour over ice cream or frozen desserts.

SUMMER NOODLE SOUP

SLB ORZO SALAD

One of the easiest ways to get your kids (or you!) to eat more fresh or roasted veggies is by making a simple and delicious orzo salad. I like to keep it lighter and sprinkle mine over greens and serve it pasta-heavy for Mars.

This week’s recipe is a standard one for me. Ingredients are: orzo, roasted zucchini, and cherry tomato, feta, and roasted pine nuts for crunch along with a great olive oil (I love Wonder Valley).

Cook the orzo and set aside. Roast the veggies for 12-15 minutes until tender. I like to pop pop them under the broiler for a minute to crisp them up. Mix together and add salt and pepper to taste.

SLB SUMMER SALAD

INGREDIENTS 

• 1 large cantaloupe, cut into cubes (abt 3 cups) - The melon should be heavy and fragrant.

• 1 English cucumber, ends trimmed, thinly sliced

• 2 large handfuls cherry or grape tomatoes, halved

• 1/4 cup fresh mint leaves, torn or thinly sliced

• 1/2 - 2/3 cup crumbled vegan feta cheese - Homemade or store-bought.

DRESSING

• 2 tablespoons fresh lemon juice

• 1-2 tablespoons maple syrup

• 2 to 3 teaspoons harissa paste.

• sea salt

• freshly ground black pepper

INSTRUCTIONS 

• Combine the cantaloupe, cucumber, tomatoes, and mint in a large bowl.

• In a small bowl whisk together the lemon juice, maple syrup, olive oil, less harissa, and a generous pinch of salt and pepper. Taste and then add more harissa, if desired. Drizzle about half of the dressing on the salad and toss to combine. Taste and add more dressing, salt, pepper, and/or lemon.

• Top with crumbled feta. Refrigerate for 1 to 2 hours to allow the flavors to marry. Serve cool or at room temperature.

NOTES

Substitutions Watermelon is a good replacement for the cantaloupe.If you need to use a regular cucumber instead of English, I recommend peeling it. Then slice in half lengthwise, scoop out the seeds, and cut into half moons.

Serving and Storage The salad is best eaten a few hours after it's made, cool or at room temperature. Leftovers till taste great the next day, but after day 2 the mint and tomatoes will look a bit sad. Store in an airtight container in the refrigerator. *Recipe lightly adapted from Summer Melon Salad on Food52.

LAUREN'S Super MINERAL BROTH

After drinking and selling bone broth for many years, I felt it was time for an upgrade. I still love bone broth but this super mineral broth is lighter, nutrient-dense, alkaline, plant-based, anti-inflammatory and perfect for warmer month or whenever you need some comfort. I like to prep and cook a batch on Sunday and enjoy a cup every morning after lemon water and coffee. Give it a shot, you’ll love the umami flavor. This recipe makes approx. 6 quarts.

Ingredients

8 quarts filtered water (I prefer alkaline) 

1 teaspoon Bragg Liquid Aminos or sea salt

6 unpeeled carrots, cut into thirds

1 unpeeled white onion, quartered

1 bunch of celery, cut into fourths

3 unpeeled Japanese sweet potatoes, quartered

1 entire leek

3 unpeeled cloves of garlic, cut in half

1 bunch fresh parsley 

1 8” strip of kombu

2 bay leaves

10 black peppercorns

2 tablespoons MCT oil (optional)

1 tablespoon cayenne (optional)

1 tablespoon turmeric (optional)

*I also like to add sliced fresh jalapenos

Prep & Cook

Rinse and cut all veggies, including the kombu. I like to use Veggie Wash. In a large stockpot, combine veggies, kombu, turmeric and cayenne (optional). Fill the pot with the water to 2” below rim, cover, and bring to a boil.

After you bring broth to a boil, remove lid, and decrease heat to low, and simmer, uncovered, for three-four hours…The longer the better. As the broth simmers, you’ll need to add more water if the veggies begin to show. Then, strain the broth through a large, coarse-mesh sieve then add MCT, Bragg or salt to taste. Let cool to room temperature before refrigerating or freezing.

Prep Time: 15 minutes
Cook Time: 3 - 4 hours
Storage: Store in an airtight container in the refrigerator for a week or in the freezer for 4 months.

SAVORY EGGS

My friend Jess turned me on to this and it’s become a favorite …for dinner. There are endless variations and you just can’t go wrong.

Ingredients

• 1 tsp coconut oil

• 1 tsp rice vinegar

• 1/2 cup almond or coconut milk (carton not can)

• 1/2 cup "quick-cooking" steel-cut oats

• 1 large egg

• Splash of white vinegar

• 1 pinch sea salt

• 1 tbsp tamari or Bragg Liquid Aminos

• 1 tbsp thinly sliced scallions

• 1/2 tsp sesame seeds, to garnish

Directions

1. In a small saucepan, melt coconut oil on medium heat. Add a few handfuls of spinach or arugula, cooking until soft.

2. Add rice vinegar and toss again. Let cook another 2 minutes or so until wilted. Remove from heat and set aside

3. As spinach and whatever veggies you use are cooking, heat the almond milk with added 1/2 cup of water to boiling in a medium pot.

4. Once boiling, lower heat to a simmer and add oats. Stir, then cover. Stir occasionally and keep an eye on it to keep it from boiling over (the milk likes to foam up from the heat), cooking until desired thickness. about 10 to 12 minutes.

5. Towards the last few minutes of cooking, poach the egg: In a small pot, bring water to a boil with a splash of white vinegar and a pinch of salt. Crack egg open into a small dish. Once water is boiling, reduce to a simmer and use a spoon to get the water going in a swirling motion. With a gentle flick of the wrist pour egg directly into the middle of the pot. Let cook for 2 to 3 minutes, until the white has firmed up but the yolk still feels runny when poked with your finger.

6. When oats are done, place into a bowl. Top with spinach. Pour over tamari and scatter scallions all over. Add the poached egg on top. Sprinkle with sesame seeds to garnish. Enjoy!

COMPLETE PROTEINS

Image via Getty

This week I’m sharing one of my favorite weekly meals with members, SLB Rice & Beans. It's easy to make, has a delish creamy risotto-like feel and it's perfect for fueling your body with the exact balance of "complete protein," meaning it contains everything your body needs to function well. A little more about complete proteins…

What is a Complete Protein?
In case you don’t already know, a complete protein contains a full lineup of nine essential amino acids our bodies can’t create, so we must get them from what we eat. In addition to whole grain and bean combos, you can also get protein from fish, lean meats, and plant sources like nuts, lentils, and seeds (however, most of those plant-protein sources alone are "incomplete" proteins). 

What you need to know about protein:
Each protein in our body is made up of 20 amino acids, and 11 of those we can create in our systems, but the other nine we need to get from food sources. So that is where the word "essential" comes from since it's essential that we eat them on a regular basis.

Brown Rice Is Best:
Most of the world eats white rice. It’s inexpensive to grow, easy to cook and filling. Is it processed? Yes, kinda like pasta. Both white rice and white pasta are pretty much the same in terms of nutritional content. One third of a cup of cooked rice and cooked pasta (which is one carb serving) contains about the same amount of calories, carbohydrate, protein, fat, sodium and potassium.Will it kill you? No, but processed foods cause inflammation (bloat). Brown and wild rice has more fiber and nutrients than white rice, so I always recommend brown rice with your SLB rice and beans. It’s unprocessed and contains both the bran and germ which makes it a complex carbohydrate, so it takes your body longer to break  down, keeps your insulin response lower, and your bod bangin'. 

SLB RICE & BEANS

On Activation we live on it…

SLB MUSHROOM TACOS

Inspired by all things Mexico and Activation right now, we’re sharing our new favorite veggie tacos with you this week. Delicious wrapped in corn tortillas, bibb lettuce or a collard.

1 lb chanterelles (or mixed) mushrooms, chopped.
2 tbsp avocado or olive oil
2 tbsp fresh lime juice
1 tbsp dried oregano
1 tbsp onion powder
2 tsp garlic powder
2 tsp cumin
2 tsp coconut sugar
1 1/4 tsp kosher or sea salt
1/2 tsp cayenne

Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Prep
Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.

Build
Build tacos with tortillas, butter lettuce or collard mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.

SLB FUDGE

Image via Oh Joy

This week’s SLB member recipe is for everyone! As many of you know, I'm a chocoholic. This healthy, chocolate + coconut + sea salt guiltless alternative to fudge is always in my freezer.  It's easy to make and so delicious.  Loaded with heart-healthy fats and protein, it’s the kind of treat that will kill a craving and leave you super satisfied. 

Prep time:  10 min.  Serves: 10-15

Ingredients:

• 1 cup raw cashew butter (store bought or homemade)

• 2 tablespoons coconut manna

• 3 tablespoons coconut oil

• ¼ cup cocoa powder

• ¼ cup orange blossom honey (Bee Free Honee or maple syrup can also be used)

• 1 teaspoon course sea salt

Directions:

1. If you're making the nut butter, place 1 1/2 cups of cashews in your Vitamix or high speed blender and mix until smooth

2. Mix together the nut butter, coconut manna and coconut oil until smooth (this is much easier if ingredients are warm).

3. Add in the cocoa powder, honey and sea salt and stir until creamy.

4. Transfer the mixture to a dish, lined with parchment paper or plastic wrap for easy removal.

5. Place the dish in the freezer, and allow the fudge to set for an hour before slicing and serving. Due to the coconut manna/oil mixture, the fudge will become pretty soft if it's left out for a while, so it’s best served directly from, and stored in the freezer.

SLB GREEN HUMMUS

Originally posted Feb 2021. This week I’m sharing my green hummus recipe that I’ve been holding because it’s perfect for watching the Super Bowl. I’ve been making regularly since the lockdown began and I love having this on hand - Mars loves it (and it’s not pizza or pasta!) and I eat it with crudités as a snack. Any olive oil will do but I’ve been using Wonder Valley Olive Oil and I love it. It’s buttery, fresh and herbaceous - it really tastes alive. The olives are hand-picked young, yielding a greener oil full of polyphenols—a powerful antioxidant.

Ingredients

• juice of 1 large lemon

• 1/4 cup tahini

• 1/4 cup olive oil (I love Wonder Valley)

• 1 can chickpeas, drained and rinsed

• 1/2 cup frozen baby sweet peas, thawed

• 1/2 cup chopped fresh cilantro (plus more to taste)

• 1-2 garlic cloves

• salt to taste

• 3 tablespoons water

Directions

Put everything except the water into a food processor or high speed blender for approx 1 min. then add water while blending until desired creaminess is reached. 

* Tip: Mince or chop the garlic, then let it rest for ten or fifteen minutes. This will allow for the production of allicin, a phytochemical responsible for garlic’s anti-inflammatory, anticancer, and immune-boosting properties.

SLB GREEN SOUP

If you’re looking for a soup that’s super healthy, easy to make and that everyone will love (kids included), it’s this. SLB GREEN SOUP is always in rotation at my house. I’ve been making it for years and even sold it cold at my studios. It helps lean you down, is incredibly healthy and tastes so rich you’d NEVER know it’s dairy-free. Whenever I make a batch I even drop some off to my neighbors —Everyone loves and requests it. Enjoy!

SLB UNIVERSAL DRESSING

This dressing is so good that it’s DRINKABLE and goes with everything: salads, steamed veggies, salmon, chicken, rice…Literally everything!

Ingredients

2 tablespoons of tahini

2 tablespoons of tamari

1-2 smashed garlic cloves

1 bunch of fresh dill

1 bunch of fresh chives

1 tablespoon apple cider vinegar

Juice of one lemon

4-6 tablespoons of water (depending on how creamy you like it)

Sea salt and black pepper

Directions

Season with salt and pepper then combine all ingredients in your vitamix or high speed blender and blend until creamy.

SHRIMP CEVICHE

A late summer favorite that’s easy, oven-free and perfect for the holiday.

Ingredients

• 1¼ lb. raw shrimp, peeled and deveined

• 1 cup tomatoes, chopped

• ½ cup cucumber, chopped (use persian or hothouse cucumber)

• ¼ cup red onion, chopped

• 1 mango, chopped (optional)

• 1 jalapeno, deseeded and finely chopped

• ¼ cup cilantro, chopped

• 1 cup fresh lime juice (about 8-12 limes)

• 1-2 large avocados, mashed or cut into cubes (to serve with)

Instructions

• Chop the shrimp into bite-sized pieces and place them in a 9×13 inch pan. Pour your lime juice over the shrimp and cover the pan with saran wrap. Let it sit out at room temperature for 1 hour, then place the pan in the fridge to continue "cooking" for 1 more hour.

• While the shrimp is "cooking", cut your tomatoes, cucumber, onion, jalapeno, mango and cilantro. Keep them stored in the fridge until the shrimp is done.

• Once the shrimp is done "cooking", stir in the rest of your ingredients.

• Serve in lettuce cups, your favorite tortilla chips or on top of tostadas.

SLB Kimchi Tacos

Image via The Modern Proper

Roasted sweet potatoes, black beans, crunchy red cabbage and punchy, kimchi—these sweet and tangy fall inspired tacos are the perfect veggie dinner for your next taco Tuesday. Omit the feta to make it vegan.

Ingredients

1.5 tsp of chili powder

1 tsp of garlic powder

1 tsp of onion powder

1 tsp of cumin

1 tsp smoked paprika

1/4 tsp of cayenne pepper (optional)

1-2 tsp of olive oil

1 sweet potato washed and chopped

1 acorn squash peeled and chopped (sub with butternut squash or an additional sweet potato)

1/2 cup of sliced red cabbage (optional for topping)

1/4 cup cilantro (optional for topping)

1/4 of an avocado sliced (optional for topping)

1/2 - 1 can of black beans

1-2 tsp of kimchi per taco

Sprinkling of feta cheese (optional)

Directions

1. Preheat oven to 400 degrees.

2. Mix chili powder, garlic powder, onion powder, cumin, smoked paprika and cayenne pepper in a small bowl.

3. In a large bowl toss the sweet potato, squash and beans with olive oil and spice mix until evenly coated. Place a piece of parchment paper on your baking sheet and spread the sweet potato and squash out in a single layer. Roast until tender (about 20-35 min).

4. While the squash and sweet potato bake, heat up the beans in a medium sized pan until warm. Once warm, transfer to a blender, add 1/8 cup of water and any additional spices you’d like to use. I used a pinch of chili pepper, garlic powder and onion powder. Pulse until beans are mostly blended but a few whole beans remain. Add more water and/or spice if necessary.

5. Spread the beans on your tortilla, add the sweet potatoes and squash and top with cilantro, red cabbage, a slice of avocado and kimchi.

Pro Tip: These tacos are easy to prep in advance. Make the sweet potatoes, squash, and beans in advance. Let cool to room temp and store in your fridge. Chop the cabbage and cilantro and store in separate containers in your fridge. Simply reheat and throw together on meal night.