Breakfast Tacos (From Let’s Eat Plants!)

These breakfast tacos are such a good savory breakfast option! This recipe comes from my friend Maddie of Let’s Eat Plants (and lucky you, being a subscriber to the blog, you get early access to recipes and content!). I’m in love with this recipe, it was so easy to make and tastes so good! Check out Maddie’s video at the bottom of the post and come back tomorrow for our full collaboration together! If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me and Maddie in a photo on Instagram @plantsnotplastic & @lets.eat.plants. I read every comment and love hearing from you. Enjoy!

Video Transcript:

Oh, that’s good. Man, it tastes great. This was so easy! Oh, it’s really tasty. It’s like perfect for right now.

Hey there, welcome back to Plants Not Plastic. I’m Nikita. Today we are going to do a what I eat in a day video. All the food I’m going to be eating today has been picked out by my friend Maddie from Let’s Eat Plants. She is another YouTuber who has got mostly healthy, always vegan ideas for food and lifestyle over on her channel, so today she’s picked out breakfast, lunch, dinner, and dessert for me to make. I’m really excited to try everything today because it’s things that I don’t already have on my channel and all sound really good, So I’m very much looking forward to trying those with you on camera today and letting you know what I think. She’s also got a ton of other really great stuff over on her channel. I’ve learned how to make tortilla chips from her and she’s recently been coming out with a lot of ice creams because she recently bought an ice cream maker so I’m very much looking forward to trying those things with my Vitamix. Later in the day me. I realized that I didn’t say earlier but I did want to share that Maddie is going to be doing a video exactly like this over on her channel. So I have picked out breakfast lunch dinner and dessert for her to make, all of which are recipes that I have on my channel and on my blog. If you have not heard of her already or checked out her channel, go check her out, give her some love. I will leave all her information in the description below. So we’re starting off with breakfast. Maddie has picked out for me to make breakfast tacos which works out really well because I just did a Portobello fajitas recipe. I don’t know if that’s going to be out before or after this one but definitely go check that out. I will leave it linked I’m going to start off by making some breakfast sweet potatoes. I have a breakfast potatoes recipe on my channel already, so I’m basically going to use that but put sweet potatoes in instead. Maddie has a ton of great ideas for ingredients that you can throw into breakfast tacos. I have some leftover fajitas, black beans, the sweet potato that I’m going to make, and then some other stuff like avocado, salsa, some cabbage. So I’m gonna go ahead and get that going. I think I’ll just make both of these, and I’m gonna parboil them first. I cover parboiling in my French fries video but I’m just gonna throw these into some water, bring it up to a boil, cook them for about four minutes, and then I’m gonna take them out, toss them in some seasonings, and air fry them. While I’m waiting for those sweet potatoes to cook, I’m actually gonna make some rice for lunch. For that recipe you can just use leftover rice but I actually don’t have any so I need to make some fresh. So we’re going to do that right now. I do have a video on my channel as well for how I like to make white rice, so you can go and check that out. I know that you can make both brown and white rice in an instant pot but I just think it comes out better on the stove. I’m also going to be putting on red cabbage and avocado, so I’m going to cut both of those up while I’m waiting for everything to cook.

These are parboiled. I’m just going to throw some spices on them. I’m going to do garlic powder, onion powder, and salt and pepper, toss them gently, and then throw them into my air fryer at 390 for 20 minutes; like 15 to 20 minutes, tossing them every five or so. I’ve never done this specific recipe before, so I’m just going to play it by ear, but I will have the details linked below to a blog post. So, I overcooked them a little bit they still taste good. And then I’ve also got some leftover fajita mix. This was very very tasty; there’s only a tiny little bit left from yesterday. Then we’ve got our avocado and some limes. I also opened up a can of Pace salsa, so I’m going to throw some of that on top. It does seem like this is cool because you can just kind of use a mix of leftovers that you have or what your favorite ingredients are. I know Maddie also says in her video that you can pre-make a lot of this stuff, so you could like pre-shred cabbage, make this in advance. I think she does baked sweet potato, so you could make a lot of these ingredients over the weekend and then have it available to be able to throw tacos together easily during the week. And then last thing, I’m going to do is just heat up the tortillas before I make the tacos. I noticed with corn tortillas, specifically, that if you don’t heat them up first, they actually tend to break, where if you microwave them they get a little bit softer and then they will not break. Oh and my beans.

I’m going to do the fajita mix on at least one.

And then I’ll do a little bit of the salsa. I also have some lime so I think I’m gonna put that on one of them. Maybe more than one. And there it is. Okay, let’s try one see how they are.

Oh it’s good!

It’s really good. I would never think to make tacos for breakfast, but they’re really tasty. I eat non-breakfast foods for breakfast all the time, so this could definitely work for breakfast. I like that it’s savory. I feel like there are a lot of just sweet dishes for breakfast, so this is a really nice way to mix it up. I’m going to make myself up one more and then go and eat these off camera, and I will come back for lunch!

All right I’m back. We’re going to do lunch now. I had breakfast kind of late, so it actually hasn’t been that long, but I’m still pretty hungry. Lunch is sushi, which I have never tried making before in my life but Maddie’s video is on how you can make sushi without using a sushi roller. Something I did find interesting as I was getting ready for this video is that most of the time, I think maybe all the time, when sushi rollers, like, the traditional bamboo rollers, are used, they get wrapped in saran wrap. But I actually really like that Maddie has video to be able to wrap sushi without using it, because doing zero waste I don’t have saran wrap and I wouldn’t use it. I definitely avoid saran wrap because it is wasteful, so I’m gonna try it her way but also in looking I found that you’re supposed to be able to use silpat mat, so I really want to try both; doing it, like, hand roll with no tools, and I also want to try it with a silpat mat to see if that’s any better. I will say upfront that having never made sushi before, I am not confident in my skills, but Maddie says that if she can do it, you can do it, so hopefully I can do it, and you can do it too. She has a lot of suggestions for what you can put into your sushi rolls. I’m gonna mimic what one of my favorite rolls is. It’s very simple, but it is just carrot, cucumber, avocado, and then some sprouts, So, I have these carrots that I always store this way. I did a previous, um, I think it was a vlog where I showed how I prep veggies. Rather than cutting up carrots like carrot sticks anymore, we cut off the top and bottom, wash them cut off the top and bottom, and store the whole thing in a huge mason jar, They last a really long time, but this is also going to work perfect for sushi because I’m going to try julienning, which is also something I’ve never really done before. I have most of a cucumber’ I cut the top off because I made a sandwich earlier this weekend and used cucumber for that. So I’m going to julienne this. I bought two different types of sprouts, because I wasn’t sure what gets used in the kabuki veggie roll. I’m pretty sure that it’s radish sprouts. And then I bought alfalfa sprouts too. So I’m going to try probably two rolls one of each of these. And then I have a leftover half an avocado that I’m gonna put in. She says to prep all your veggies first, so we are gonna do that. I’ve gotta say, I also love that this is a cool dish because during summer it has been so hot in Southern California, and I don’t have air conditioning, hence the crop top and shorts, so doing a cold lunch is definitely a nice option.

Not too bad, I think. So do same for the cucumber, cut it in half.

Okay I think I did pretty good. And then for the sprouts. Yeah, it’s definitely not these ones. I think I’m actually gonna keep these and put these in salad and use the radish sprouts instead. They would probably be fine, but the ones that I’m used to kabuki are bigger. They look like these ones. I just think they’re so cute. I don’t know how much flavor they really add, like how good they are, flavor-wise, but they add some nice crunch. And then last is sliced avocado. Oh, I need to prep my rice. I’m gonna start with just a little bit. She recommends adding rice wine vinegar and soy sauce, so I’m gonna do that. I’ve got maybe a cup of rice here. I think I’m gonna add like half a teaspoon of each, and again, with whatever I figure out I will have a blog post associated with this, and that will be linked below with the details for what I actually do.

Okay, and then, so she says you get your nori sheet, shiny side down, and you’re gonna pack the rice on first. I mean, I think you add your toppings toward the middle let me double check. Yeah, so you want to place your veggies centered to the square of rice that you’ve made. Okay and then you roll it up from there. So I think I have to turn it around. Boy, can I do that without breaking it? I think I have to do it this way. So, we’re gonna see how this goes.

Well, I kind of ripped my sushi, or my my roll. I have some some rips in it, but, uh, it did roll up, and it does seem like it’s sticking together. I think I put way too much rice in there. It looks pretty good. We’ll see what happens when we cut into it. I’ll just set it on a plate for now and we’ll do another one. This one is ripped; maybe setting myself up not for success. And then I want the open edge on this side this time.

So in her video she talks about how to roll this and make sure that it stays like tight. It’s kind of hard to explain; I think she does a good job of it, but now that I’ve done it once, I understand what she means. You basically want to like squeeze the roll in toward itself as you’re rolling it, to make sure that you’re like wrapping everything around the fillings. Go watch her video she explains it better! But let’s try it again.

Okay, I think that one went better because there were less ingredients and a little less rice. That looks like a more normal sized sushi roll to me. And we’ll see when we cut into it. Okay, I’m going to try one with the silpat mat. I think this one is like the perfect size to try. Okay, and we’re going to put a nori sheet right on top.

I do not get how this is any easier! It seems looser.

I guess I kind of get it. I would say if you are someone who is accustomed to using a sushi mat and you want to go for a zero-waste option, I think this works well. It has the stickiness that saran wrap has, that I think that professional sushi chefs like, but I actually think this is, like, looser. It was easier for me to just, like, use my hands to make sure that I had gotten it tight enough. But it did work, it’s just, you know looser, so up to you to do by hand or use this. I think hands is easier. That looks pretty good.

Man it tastes great. This was so easy! I really thought before this that sushi was so much more complicated than it actually is, and Maddie was right. If she can do it, you can do it; if I can do it, you can definitely do it, I love sushi, so this is so exciting, because I feel like now when I have a sushi craving, I can just make sushi at home rather than having to overpay to go out; though, going out is nice, it is nice to be able to just make sushi at home. I am going to go give a plate of this to my husband, because I know he’s going to be so excited to eat it, and I’ll come back for dinner. Definitely, definitely try this one; it’s awesome. It’s it’s so easy.

It’s been a couple hours since lunch, and, um, rather than waiting to have dessert until after dinner, I’m actually just going to have it as a snack in the middle of the day, because it is hot and I want something refreshing to cool down, so I am going to make dole whip just using frozen pineapples. This I think is a really cool one from Maddie’s channel. She didn’t know if it was going to work when she first tested it, and that’s what the video is, but it looks like it’s really good, so I am super excited to try it. I love dole whip, so if it’s something that I can make at home, I am very much looking forward to that. I didn’t know if I wanted to use just frozen pineapple, because it seems like having some pineapple juice might actually help it to blend up easier. I know one of the things that Maddie struggled with just a little bit was, it took some time to get this to actually blend; she had to work it a little bit, so I wanted both pineapples and pineapple juice. So I bought a can of pineapple slices in pineapple juice. I separated out the juice from the pineapple, and then I froze the pineapple and I just refrigerated the juice. I think I’m going to defrost this a little bit, because it’s, like, really, really frozen in there, and then I will add the juice as needed to be able to get it to blend up in the blender. I also looked up that dole whip can sometimes have lime or lemon juice in it, so I’m going to try it with just this first, and then if I want to add a little bit of variety of flavor or more tartness. I’ll go ahead and do that, we’ll see how it goes. I think this is about probably two cups of pineapple.

I definitely don’t want to add too much liquid, because I don’t want a pineapple smoothie. I want like a sorbet, so I think I’ll start with just a tablespoon.

Okay, I’m gonna add another tablespoon.

It is getting like creamy and frothy looking. I’m gonna add, I think, like, maybe a teaspoon more, and just try to get a little bit smoother. So let’s try it, see if I want to add some lime juice.

It’s good; it’s a little frosty. I wonder if that’s just because of the way that I froze my pineapples. And I am going to add some lime juice, because while I think it’s tasty, I think it could use a little bit of tartness. Actually, I’m going to add one teaspoon each of the lemon juice and lime juice. I think that you do want to keep the blender on a low level, work it if you can, either, like, pausing to stir it up, like, by hand, or if you have a blender that has one of these little attachments, I think that this will help a lot. That looks really nice and creamy.

Oh, it’s really tasty. It’s, like, perfect right now. This is really good. I’ve heard that you can also try this with other fruits, like, I want to try a strawberry whip. I might do a whole video on different types of whips that you can do, because this is just, like, so good, and so refreshing. And it’s just fruit. This is really, really good. Okay, I’m gonna eat this whole thing. I’ll be back for dinner.

So I’m back. It’s been a few hours and I’m gonna start prepping dinner. For dinner tonight, I’m going to be doing a cauliflower alfredo. I’m doing this one because I have a potato alfredo on my site and Maddie and I thought that it would be fun to make each other’s recipes and see what we think of the difference between using potatoes versus cauliflower as a base. I have never had a cauliflower alfredo before and I’m pretty sure she’s never had a potato alfredo before, so it’ll be fun to try them out and see the difference between the two of them. So I’m just going to prep the cauliflower, wash and steam it, and while that is cooking, I’m also going to boil some pasta. So I’ve got my pasta boiling in the back. Her recipe says to use about four cups, so I did measure this. I had a little extra, but I have eaten it, so it is probably the right amount now. I’ve actually waited and let it cool down a little bit first too before adding it to the blender. So I’m going to add all of this. For the liquid, you can do veggie broth or plant-based milk. I have a bunch of veggie broth, but it is frozen, so I’m going to use a half and half ratio of plant milk and water. You can also put cashews in here. Maddie recommends a cashew cream and I think she has a recipe for that on her channel. When I add cashews to my plant-based sauces, I’ve got a couple recipes – a macaroni salad, a potato salad, and then my alfredo pasta sauce, I don’t add cashews but you definitely could, I just boil cashews and then blend them up with everything else to make it really easy. She also recommends miso paste, which I don’t use in any of my cheese sauces, but it does add some really nice flavor and I’ve used it in boxed mac and cheese before, so I think it will go really good in here. And we’re just going to blend it up.

It has very strong garlic flavor. I think I’m going to add a little bit of vinegar, because I just feel like the tartness is really important for getting some of that cheesy flavor. I’m going to add more nutritional yeast to also add to the cheesiness of it, and then what I actually do in my potato alfredo recipe, because it is in traditional alfredo’s, is, like, a little dash of nutmeg, so I’m going to try that and see what I think of just those slight little tweaks. I would say just personally, I think that I’m, I’m partial to potatoes. I really love potatoes. I like that they are starchy and they provide kind of that, gooeyness, that cheese will have, where cauliflower doesn’t do that quite as well, and it’s a little more runny, and maybe that’s just a case of, I added too much liquid for the amount of cauliflower that I had, so that could definitely be on me. I am very curious to see how it’s going to coat pasta.

So I actually think my auditions might have made it weird. I don’t think that the vinegar or the nutmeg were good adds to this. I would also say, I think because I didn’t use vegetable broth and I used plant milk and water, that that might be taking away from the flavor a little bit. I think this recipe definitely has potential, and if you want to see it made right, I would definitely go check out her channel. I think that I may have made a couple of mistakes with this and it just didn’t turn out quite as good as it probably should have.

So that’s it for today’s what I eat in a day., I hope that you enjoyed coming along with me through trying all these recipes today. Definitely go subscribe to Maddie’s channel, give her some love over there. If you like this video, give it a thumbs up, and if you’re not already subscribed, definitely subscribe here. I release new videos weekly, would love to have you stick around, and always appreciate the support; it really does help me and my channel, and creating more content for you. You can also follow me on social media. I’ll leave all that information below as well, but I’m Plants Not Plastic pretty much everywhere. Thank you so much for watching, and see you next time. Bye!