This meal prep strategy is one of my favorite dinner ideas for two! The components can be mixed & matched to create a variety of fun, healthy meals to suit different tastes.
1avocado or ½ cup greek yogurt to make a creamy sauce
Other ingredients:
Red peppers and/or poblano peppers, for charring
Salad Greens
Shredded Red Cabbage
Black Beans or Pinto Beans
Sliced Radishes
Avocados
Limes for squeezing on everything
Tortillas and crispy tortilla strips
Instructions
Make the Shiitake Taco “Meat.” In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste. Store leftovers in the fridge and reheat as needed.
Make the Pico de Gallo. In a small bowl, combine the tomato, onion, cilantro, lime juice, garlic, jalapeño, and salt. Stir to combine. Chill until ready to use.
Make the Cilantro Lime Dressing/Sauce: In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth. Make your dressing creamy by adding avocado or greek yogurt and pulse to combine. Chill until ready to use.
Char the peppers. Heat a grill pan on the stove to medium heat. Place the peppers and let them char for 4 to 5 minutes per side, until the peppers are soft and each side has black grill marks. (Alternatively, you could roast them in the oven until soft). Remove from the grill, remove the stem and ribbing, and slice the peppers into strips. Store leftovers in the fridge and serve cold or reheated.
Use these components to mix and match meals as you like!