mikemcquinn.com
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what we eat
Asian Chopped Kale Salad
Baked Mac and Cheese
Baked Potato Soup
Beef and Sausage Chili
Broccoli Casserole
Buffalo Cauliflower Dip
Butternut Squash Orzo Salad with Candied Bacon
Cauliflower Bolognese
Cheesy Zucchini Rice Bake
Chickpea Salad
Collard Greens
Cowboy Caviar
Creamy Corn, Zucchini, and Bacon Chowder
Crispy Cauliflower Tacos
Crispy Salt and Vinegar Smashed Potatoes
Cucumber Salad
Eggplant Parmesan
Fart Soup
Fried Breakfast Potatoes
Gai Lan with Oyster Sauce
Grandmas Pie
Green Bean Casserole
JAH Salad
Japanese Beef Skewers
Japanese Eggplant
Kale Caesar Salad
Lettuce Wraps
Mexican Rice and Beans
Minestrone Soup
Mini Banana Chocolate Chip Muffins
Miso Soup
Mushroom Pasta
Oven Roasted Brocolli
Pad See Ew
Pan Seared Trout
Pasta Alla Vodka
Peruvian Grilled Chicken with Green Sauce
Poke Bowl
Portobello French Dip
Quinoa Vegetable Soup
Red Lentil Dahl
Red Sauce Pasta
Red Thai Curry
Sushi Rice
Sweet Potato Kale Salad with Honey Mustard
Sweet Potato and Black Bean Tacos
Texas Potatoes
Vegetable Lasagna
Vegetarian Chili
Watermelon, Feta, and Mint Salad
Sweet Potato and Black Bean Tacos
Ingredients
2-3 sweet potatoes, chunked
15 oz can black beans
5 oz baby spinach
2 tablespoons olive oil
¼ teaspoon fine sea salt
2 avocado
10 small corn tortillas
Instructions
Roast the sweet potatoe
Make the black bean mixture? or all in a pan?