Featured

Butternut Squash and Black Bean Tacos (Vegan, Gluten Free)

These butternut squash and black bean tacos are the most delicious seasonal meal that will surely please everyone at your next taco night!

Butternut squash and black bean tacos - Daisybeet

Pretty much any way you serve them, tacos are delicious. Tortillas (delicious) wrapped around Mexican spiced ingredients (delicious) with toppings like guacamole, salsa, and cheese (extra delicious). My advice: don’t trust anyone who says they don’t like tacos. Especially these butternut squash and black bean tacos!

While I’m still not quite ready to give up summer, I am starting to embrace the fall produce I see at the market. I love squash of all kinds, so I was super excited to find butternut squash on my latest shopping trip! The sweetness of roasted butternut squash in these tacos is the perfect contrast to the smoky black beans and cooling cabbage slaw.

Butternut squash and black bean tacos - Daisybeet

Why you’ll love these butternut squash and black bean tacos

  • Easy to make. There are no complicated steps or hard to find ingredients in this recipe.
  • They’re a filling, balanced meal. These tacos contain plant-based protein from black beans plus fiber in the cabbage, butternut squash, and black beans. I also added avocado to boost the healthy fat content in these tacos!
  • Everyone can enjoy them. These tacos are vegan and gluten free, so your friends with dietary restrictions can eat them, too!
  • Colorful AF. Because food is always more fun to eat when it looks like a rainbow! I mean, come on, look at those vibrant colors 🙂
Butternut squash and black bean tacos - Daisybeet

Main Ingredients + Some Nutrition Notes

  • Butternut squash: This winter squash is packed with vitamins, minerals, fiber, and antioxidants. It is high in vitamins A and C and potassium. Butternut squash’s antioxidants include carotenoids (beta-carotene), vitamin C, and vitamin E. Carotenoids give butternut squash its orange hue and are important for eye health and may help prevent certain cancers.
  • Purple cabbage: This ingredient is also loaded with antioxidants. Purple cabbage contains a variety of antioxidants, including vitamin C, carotenoids, and flavonoids. Also, since it is a cruciferous veggie like broccoli and kale, purple cabbage contains sulfur compounds. These compounds are great protectors against inflammation!
  • Black beans: Beans are a great source of both protein and fiber. One cup of black beans contains around 15 grams of each! Furthermore, black beans contain important vitamins and minerals, including iron and magnesium.
  • Corn tortillas
  • Lime
  • Cilantro
  • Avocado

If you love this recipe, you may also like

Butternut squash and black bean tacos - Daisybeet

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Butternut Squash and Black Bean Tacos (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 tacos 1x
  • Category: main dish

Description

These butternut squash and black bean tacos are the most delicious seasonal meal that will surely please everyone at your next taco night!


Scale

Ingredients

Butternut Squash

  • 1 butternut squash, peeled and chopped into 1 inch cubes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 tsp avocado oil
  • Salt
  • Pepper

Slaw

  • 3 cups shredded purple cabbage
  • 2 tbsp tahini
  • Juice of 1/2 lime
  • 1 tbsp apple cider vinegar
  • Salt to taste
  • Handful of cilantro, minced
  • 1 clove garlic, minced

Black Beans

  • 1 can low sodium black beans
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper

Finishing Touches

  • 8 corn tortillas
  • 1 avocado, sliced
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Toss butternut squash with spices, avocado oil, and salt and pepper to taste. Spread out on baking sheet and roast for 30 minutes or until fork tender.
  3. While the squash roasts, prepare the slaw by combining all slaw ingredients in a mixing bowl. Use your hands to mix, so the cabbage softens a bit and every ingredient is evenly distributed.
  4. Make the beans. Pour the can of beans into a saucepan without draining, and add spices. Heat on low-medium heat until heated through. Add salt to taste, if needed.
  5. Heat the tortillas over a gas stove burner or in a skillet. 
  6. Top each tortilla with a scoop of beans, cabbage, butternut squash, and a few slices of avocado. Sprinkle with cilantro and lime juice.


Notes

  • Can sub sweet potatoes for butternut squash for similar results.

Keywords: butternut squash and black bean tacos, vegan tacos, vegan, gluten free, healthy tacos

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Featured

Creamy Rosé Tomato Basil Sauce (Vegan)

This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.

Creamy rosé tomato basil sauce in a pan

As summer winds down, I’m soaking it in as much as I can. Beach days, after dinner walks, berries, tomatoes, and rosĂ©! Call me basic, but rosĂ© is my favorite wine to drink, especially since visiting Provence in July.

This creamy vegan tomato basil sauce features a touch of rosĂ©. It’s like the most delicious hybrid of tomato sauce, wine sauce, and creamy vodka sauce. You need are nine whole food ingredients to make this sauce happen tonight!

Bowl of rigatoni with creamy rose tomato basil sauce

How to Make Cashew Cream

Cashews are the dairy-free ingredient that makes this pasta so rich and creamy! Because they have such a mild flavor, they are an excellent healthy substitute for cream in recipes when blended with water.

  • First, soak cashews in warm water. The longer you soak the cashews, the creamier they will get when you blend. Raw cashews are best, as they are softer than roasted!
  • Drain the cashews and add them to a blender with fresh water.
  • Add a dash of salt, and blend on high for 2-3 minutes until super creamy. Take breaks to scrape down the edges for even blending.
  • Feel free to add other flavorings: nutritional yeast for a cheesy flavor, garlic for a savory sauce, fresh herbs, or maple syrup or dates for a sweet cream!
Cashew cream sauce

Why you’ll love this creamy rosĂ© tomato basil sauce

  • Nine simple ingredients. All the ingredients in this recipe are plant-based whole foods.
  • Easy to make. Just cook your sauce ingredients, blend up your cashew cream, and stir the two together.
  • No food coma. While the sauce is creamy and rich, it won’t leave you feeling weighed down afterwards, because there is no heavy cream!
  • Tastes good hot or cold. Once you toss this sauce with pasta, it tastes amazing both hot and cold. It makes a great leftover meal and travels well to work for lunch.
  • Perfect paired with a glass of rosĂ©. Well, you don’t want to waste the bottle of rosĂ© you opened to add to the sauce! This recipe is the best with a crisp glass.

If you love this creamy rosé tomato basil sauce recipe, you may also like

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Creamy Rosé Tomato Basil Sauce (Vegan)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 34 1x
  • Category: main dish

Description

This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.


Scale

Ingredients

  • 1 cup raw cashews
  • 2 1/2 cups warm water, divided
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 a white onion, diced
  • 1/2 cup dry rosĂ© wine
  • 3 good large tomatoes, chopped
  • 1/2 cup fresh basil, chopped
  • 1 tsbp lemon juice
  • Salt
  • Pepper
  • 4 oz whole wheat rigatoni

Instructions

  1. Soak cashews in 2 cups of warm water, ideally overnight, but for at least 30 minutes. To make cashew cream, drain soaked cashews and add them to a high powdered blender or food processor. Add remaining 1/2 cup water and a dash of salt. Blend for 2-3 minutes until super creamy, taking time to stop and scrape down the edges. Pour into a bowl and set aside, and rinse out blender.
  2. Heat olive oil in a large shallow pan over medium heat. Add garlic, onion, and a generous grind of salt and pepper. Cook for 3-5 minutes, stirring occasionally until onion is translucent, being careful not to burn the garlic.
  3. Add rosé to the pan and turn up the heat a bit. Cook until liquid has reduced by half, about 5-7 minutes, stirring occasionally.
  4. Add tomatoes and basil, reduce to a simmer, and cook for 15-20 minutes until tomatoes are broken apart and super soft, stirring occasionally.
  5. Remove sauce from heat and add to your blender (you can also use an immersion blender). Blend on high until sauce is creamy. 
  6. Pour sauce back into your pan, and stir in the cashew cream.
  7. Add lemon juice and more salt and pepper to taste.
  8. Cook pasta according to package instructions. Drain and pour directly into sauce pan, and stir gently to coat evenly.
  9. Portion into bowls and enjoy with a glass of rosé!


Notes

  • Tastes good hot or cold!
  • Will keep in the fridge in an airtight container for up to 3 days.

Keywords: tomato basil sauce, tomato cream sauce, rose pasta sauce, vegan

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Stuffed Eggplant Featured

Stuffed Eggplant with Bulgur, Tomato, and Dried Figs (Vegan)

This stuffed eggplant recipe is filled with bulgur, tomato, chickpeas, dried figs, basil, and spices for a delicious vegan meal everyone will enjoy!

Stuffed Eggplant

Mention any vegetable that’s been “stuffed”, and you’ve got my attention. What an ingenious way to eat more vegetables! Cook them with loads of delicious ingredients inside.

These stuffed eggplants are full of amazing Middle Eastern flavor, thanks to bulgur, chickpeas, dried figs, tahini, olive oil, and ras-el-hanout (a Moroccan spice blend). I used Turkish bulgur, dried figs, and olive oil for this dish, and they are such delicious products!

How to Make Stuffed Eggplant

These beautiful eggplants may look complicated, but this recipe is quite simple.

  • First, cook the eggplants whole. Don’t do anything to them! Just place them on a foil lined baking sheet, and bake for 45 minutes to 1 hour. They will look super wrinkly and feel very soft when done.
Whole roasted eggplants - stuffed eggplant
  • While the eggplants bake, prepare the filling. Cook bulgur on the stovetop, and mix it in a bowl with chickpeas, tomato, onion, basil, ras-el-hanout, salt, pepper, lemon juice, dried figs, and olive oil.
stuffed eggplant stuffing
  • Prepare a simple tahini sauce by mixing tahini, garlic powder, salt, lemon juice, and cold water.
  • Slice the eggplants in half lengthwise. Scoop out the flesh, leaving a 1/4 inch border, and add it to the bulgur filling. Stir to mix everything together.
  • Scoop about 1 cup of bulgur filling into each eggplant half.
  • Drizzle generously with tahini sauce and sesame seeds.
  • Enjoy!

Main Ingredients in Stuffed Eggplant + Some Nutrition Notes

  • Eggplant: Eggplant is a versatile, nutrient-dense veggie that’s full of the good stuff. One cup has three grams of filling fiber! Eggplant is also full of antioxidants, including anthocyanin, the pigment that gives the skin its beautiful purple shade. Since eggplant is part of the nightshade family, it has gotten a lot of negative media attention because some believe that alkaloid compounds in nightshades cause inflammation. But, there has been no research in humans to support this belief. So go and load up your plate with eggplant, tomatoes, and potatoes!
  • Bulgur: Bulgur is a popular whole grain ingredient in Middle Eastern cuisine. It’s delicious and fluffy, with a texture similar to rice or quinoa. One cup of cooked bulgur contains eight grams of fiber, which is good for heart health, blood sugar control, and weight management. It is also super easy to prepare, and cooks quickly!
  • Dried Figs: The dried figs in this stuffed eggplant recipe add even more fiber! One serving of figs (fresh or dried) contains 4 grams of insoluble fiber and 2 grams of soluble fiber. These fruits are also one of the best plant-based sources of calcium! If you’re vegan or dairy free, figs are a great food to include in your diet regularly.
  • Tomato
  • Olive Oil
  • Chickpeas
  • Ras-El-Hanout
  • Tahini
  • Lemon Juice
Stuffed Eggplant

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Stuffed Eggplant

Stuffed Eggplant with Bulgur, Tomato, and Dried Figs (Vegan)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 eggplant halves 1x
  • Category: main dish

Description

This stuffed eggplant recipe is filled with bulgur, tomato, chickpeas, dried figs, basil, and spices for a delicious vegan meal everyone will enjoy!


Scale

Ingredients

  • 2 medium to large eggplants
  • 1 cup Turkish bulgur
  • 1/2 of a white onion, diced
  • 1 tomato, diced
  • 1/2 cup basil, chopped
  • 1 cup low sodium chickpeas (from a drained and rinsed can)
  • 5 dried Turkish figs, chopped
  • Juice of half a lemon
  • 2 tbsp Turkish olive oil
  • 3/4 tsp ras-el-hanout
  • 1 tbsp sesame seeds
  • Salt
  • Pepper

Tahini Sauce

  • 1/2 cup smooth tahini
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 cup cold water

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil. 
  2. Place eggplants on lined baking sheet whole, and bake for 45 minutes to 1 hour. Eggplants will be very soft and the skin wrinkly when done. Remove from oven and transfer to a cutting board to cool until you’re able to slice them.
  3. While the eggplants cook, make the bulgur filling.
  4. Cook bulgur on the stovetop by combining 1 cup of bulgur with 2 cups of water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until water is gone and bulgur is light and fluffy.
  5. In a mixing bowl, combine bulgur with onion, tomato, basil, chickpeas, figs, lemon juice, olive oil, ras-el-hanout, and salt and pepper to taste. 
  6. Make tahini sauce by whisking together tahini, lemon juice, garlic powder, and salt with a fork. Add cold water, 1 tbsp at a time, until the sauce becomes creamy and runny. I added about half a cup of cold water total before the sauce reached this creamy consistency. 
  7. Once eggplants are cool enough to handle, slice them in half lengthwise. Scoop out the flesh, leaving a 1/4 inch border, and add the flesh to the bulgur filling. Stir to combine.
  8. Scoop about 1 cup of filling into each eggplant half.
  9. Serve, drizzled with tahini sauce and sprinkled with sesame seeds. 


Notes

  • You may have some leftover filling, depending on the size of your eggplants. Add it to a salad for lunch the next day!
  • If you can’t find ras-el-hanout, you can add 1/4 tsp each ginger, corriander, and paprika. It would also be delicious with curry powder instead. 

Keywords: stuffed eggplant, vegetarian, vegan, bulgur

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Featured

Cold Sesame Noodles and Zoodles: Healthier than Takeout (Vegan)

This cold sesame noodles and zoodles recipe is perfect to make in a heatwave! This vegan, no-oven meal comes together in just 15 minutes.

cold sesame noodles and zoodles

When there’s a heatwave, the last thing you want to do is cook or eat something hot. Quick recipes that don’t require an oven are the way to go when it’s pushing 100 degrees outside.

For those times when it’s hot but you don’t feel like a salad, this sesame noodles and zoodles recipe is a perfect choice! It’s light, refreshing, and deliciously flavorful.

cold sesame noodles and zoodles

Why You’ll Love This Cold Sesame Noodles and Zoodles Recipe

  • Easy to make. This recipe requires minimal cooking, chopping, or prep time. Just combine ingredients in a bowl and toss with sesame dressing!
  • Healthier than takeout. Half the noodles in this recipe are replaced with zucchini noodles, making a lighter, veggie-packed meal. The homemade sesame dressing contains no refined sugar and less sodium than standard recipes.
  • Refreshing and flavorful. These sesame noodles and zoodles are served cold, so they are perfect when the weather is hot.
  • Easily customizable. These noodles are absolutely delicious on their own, but also make a wonderful side dish. Feel free to add your favorite protein like shrimp or tofu, or experiment with different vegetable add-ins!
sesame noodles and zoodles

How to Make Cold Sesame Noodles and Zoodles

  • Cook soba noodles according to package instructions.
  • While the soba noodles cook, spiralize zucchini into zoodles. (See my tips for spiralizing here).
  • Whisk together sesame oil, rice vinegar, soy sauce, chili paste, honey, garlic, ginger, and peanut butter to prepare the sesame dressing.
  • Toss soba noodles and zoodles together in a bowl with the dressing.
  • Serve cold with sliced green onion, sesame seeds, crushed peanuts, and red pepper flakes.
cold sesame noodles and zoodles

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Cold Sesame Noodles and Zoodles: Healthier than Takeout (Vegan)

  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: serves 34 1x
  • Category: main dish

Description

This cold sesame noodles and zoodles recipe is perfect to make in a heatwave! This vegan, no-oven meal comes together in just 15 minutes.


Scale

Ingredients

  • 8 oz soba noodles
  • 2 medium zucchinis, spiralized
  • 2 tbsp rice vinegar
  • 1 1/2 tbsp toasted sesame oil
  • 1 1/2 tbsp low sodium tamari or soy sauce
  • 1/2 tsp chili paste
  • 1/2 tbsp manuka honey
  • 1/4 inch piece of fresh ginger, grated
  • 1 clove garlic, grated or minced
  • 1 1/2 tbsp creamy natural peanut butter
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds
  • 1/4 cup crushed peanuts
  • 1 tsp red pepper flakes

Instructions

  1. Cook soba noodles according to package instructions.
  2. While noodles cook, spiralize zucchinis.
  3. Prepare sesame dressing: whisk together rice vinegar, sesame oil, tamari, chili paste, honey, ginger, garlic, and peanut butter until smooth and cohesive.
  4. Drain noodles and run under cold water until cool. Toss with zoodles and the sesame dressing until every strand is coated.
  5. Serve with a garnish of sliced green onion, sesame seeds, peanuts, and red pepper flakes.


Notes

  • Keeps well in an airtight container the fridge for 1-2 days.

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Featured

Farro Salad with Roasted Vegetables and Feta Cheese

This farro salad is the most delicious easy and healthy grain salad! It’s filled with roasted vegetables, creamy feta cheese, and crunchy walnuts, and is perfect for meal prep.

farro salad with roasted vegetables

I love experimenting with different whole grains in my kitchen. There are so many delicious options! Quinoa and brown rice are my usual staples, but lately I’ve been obsessed with farro. It has a nice chewy texture and slightly nutty flavor that I love!

Whenever I’m in a meal prep rut, I’ll make a big grain salad. I cook a big batch of grains, roast a few different veggies, and mix them all together. I love to add something creamy to the salad, such as avocado, tahini, or a soft cheese. So simple, healthy, and delicious!

farro salad with roasted vegetables

This farro salad features some of my favorite summertime veggies: asparagus, corn, and cherry tomatoes. There is also lots of garlic, fresh basil, and chickpeas for a boost of protein. My favorite part of this salad might just be the walnuts, though! They add such a great unexpected crunch.

How to Cook Farro

There are a lot of instructions out there about how to cook farro. My favorite method that has never failed me is the pasta method. Honestly, this is also the easiest method, and works every time for me!

  • Bring a large pot of water to a rolling boil (just as if you were cooking pasta).
  • Add your farro and reduce to a simmer.
  • Cook for 25-30 minutes until desired consistency is reached. I prefer a slightly chewier farro.
  • Drain the excess water from the pot.
  • Fluff farro with a fork, then use any way you’d like!
farro salad ingredients

Main Ingredients Of This Farro Salad + Some Nutrition Notes

  • Farro: Farro is a type of wheat grain. It’s an excellent source of fiber, and has more than most grains! It is also higher in protein than other grains like brown rice.
  • Asparagus: Asparagus is a good source of many vitamins, including A, C and K. It’s also an excellent source of folate, which is very important during pregnancy to prevent neural tube defects.
  • Tomatoes: Tomatoes have many antioxidants, including lycopene. This antioxidant, which gives tomatoes their red hue, is actually more abundant in cooked tomatoes, like the ones in this farro salad!
  • Corn
  • Basil
  • Feta Cheese
  • Walnuts
farro salad

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farro salad with roasted veg and feta grain salads

Farro Salad with Roasted Vegetables and Feta Cheese

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: main dish

Description

This farro salad is the most delicious easy and healthy grain salad! It’s filled with roasted vegetables, creamy goat cheese, and crunchy walnuts, and is perfect for meal prep.


Scale

Ingredients

  • 1 cup farro
  • 1 pint cherry tomatoes
  • 4 cloves garlic, sliced
  • 1 bunch asparagus, woody ends removed, and chopped
  • 12 tbsp avocado oil
  • Salt
  • Pepper
  • 1 ear corn
  • 1 can low sodium chickpeas, drained and rinsed
  • 2 handfuls fresh basil, chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Extra virgin olive oil
  • 1/4 cup chopped walnuts
  • 1/3 cup feta cheese

Instructions

  1. Preheat oven to 410 degrees F.
  2. Bring a large pot of water to a rolling boil. Add farro, reduce to simmer, and cook for 25-30 minutes until desired consistency is reached. Drain excess water.
  3. While farro cooks, roast the vegetables. Toss cherry tomatoes, garlic, and asparagus with avocado oil. Season with salt and pepper to taste. Roast for 20 minutes, until tomatoes are burst and wrinkly.
  4. Toss cooked farro, roasted vegetables, chickpeas, and basil together in a large bowl with lemon zest, lemon juice, and a generous drizzle of olive oil. 
  5. Sprinkle with feta cheese and walnuts.
  6. Serve warm or cold – it tastes delicious either way!


Notes

  • Farro does not expand as much as other grains like rice, so if you sub another grain, reduce the dry measurement to 1/2 or 2/3 cup.
  • Store in an airtight container in the fridge for up to 5 days. 

Keywords: farro salad, roasted vegetables, grain salad

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Featured

Salmon Tacos with Peach Salsa and Avocado Crema (Gluten Free)

These crispy salmon tacos are full of fresh flavor from a super simple homemade peach salsa and zesty avocado crema. They make the perfect quick and delicious weeknight dinner!

Salmon Tacos

What’s your favorite easy weeknight dinner? For me, tacos are definitely up there!

I love weeknight tacos because they are quick and easy. There are so many delicious ingredient combinations, so you can easily mix it up every time. Tacos are also easy to customize, so your family can choose to add whatever toppings they enjoy.

salmon tacos with peach salsa

My perfect taco equation is pretty simple: pair your protein or veggie base with salsa or slaw, plus something creamy. I paired these salmon tacos with homemade peach salsa and avocado crema. Both are super easy to make!

I’ve been loving fruit salsa lately to take advantage of all the summer produce! I made peach salsa to go with these salmon tacos, and they paired perfectly together.

peach salsa

Why You’ll Love These Salmon Tacos

  • 30-minute recipe: These tacos take just 30 minutes to make. Perfect for weeknight dinners!
  • 10 ingredients: You’ll need just a handful of fresh ingredients for this recipe (besides basic spices and cooking oil).
  • Fresh summer flavor: The homemade peach salsa embraces fresh summer produce.
  • Well-balanced meal: These tacos combine all the elements of a balanced meal – healthy protein (salmon), carbohydrates (fruit, veggies, corn tortillas), and healthy fats (avocado, salmon). You’re sure to feel satisfied after eating these!
salmon tacos

Main Ingredients + Some Nutrition Notes

  • Salmon: Salmon is one of the best sources of omega-3 fatty acids in our diet. These heart-healthy fats are essential because our bodies do not produce any on their own. It is important to get enough omega-3s in our diet because they are anti-inflammatory, can help lower cholesterol levels, and may help protect against heart disease. Salmon is also a good source of B-vitamins, antioxidants, and potassium.
  • Peaches: This stone fruit is a great source of vitamins, minerals, and antioxidants. Remember that many of the nutrients are also found in the skin of fruits, not just the flesh, so don’t peel them!
  • Red Bell Pepper: Red bell peppers are one of the best sources of vitamin C. Red bell peppers, compared to green, yellow, or orange, are also high in many different antioxidants. The redder the pepper, the richer it is in antioxidants!
  • Avocado
  • Red Onion
  • Jalapeno
  • Cilantro
  • Lime
  • Tortillas

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Salmon Tacos with Peach Salsa and Avocado Crema (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 4 1x
  • Category: main dish

Description

These crispy salmon tacos are full of fresh flavor from a super simple homemade peach salsa and zesty avocado crema. They make the perfect quick and delicious weeknight dinner!


Scale

Ingredients

  • 2 lb salmon, cut into 4 filets
  • 1 tbsp avocado oil
  • Salt
  • Pepper
  • 1 tsp chili powder
  • 2 small ripe peaches, diced small
  • 1 red bell pepper, diced small
  • 1/2 of a large red onion, diced small
  • 3 cloves garlic, minced
  • 1/2 jalapeno pepper, minced
  • 2 handfuls fresh cilantro, finely chopped
  • Juice of 2 limes, divided
  • 2 ripe avocados
  • 1 tsp garlic powder
  • 8 corn tortillas

Instructions

  1. Preheat oven to 415 degrees.
  2. Heat avocado oil in a cast iron skillet over medium heat.
  3. Pat salmon filets dry, then season with salt, pepper, and chili powder.
  4. Place salmon, skin side up, into heated skillet. Cook for 5-6 minutes until salmon flesh is browned and crispy on the outside.
  5. Flip salmon filets, then place skillet in the oven and cook for 3-5 minutes more until fish is cooked through.
  6. While salmon is cooking, prepare salsa and avocado crema. To make salsa, combine peaches, bell pepper, red onion, half the garlic, jalapeno, and half the lime juice in a bowl. Stir to combine.
  7. To make avocado crema, blend together avocado, garlic powder, the remaining lime juice + cilantro, and salt to taste in a food processor until creamy. 
  8. Heat tortillas individually over a low burning flame on a gas burner and flip once tortilla starts to bubble. Alternatively, you can heat them in a skillet.


Notes

  • Sub mango or pineapple for peaches
  • You can use a whole jalapeno if you like spicy food

Keywords: salmon tacos, peach salsa, healthy tacos

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Featured

Shrimp Scampi Zoodles and Noodles (Gluten Free)

This shrimp scampi zoodles and noodles recipe is the perfect light and easy pasta dish. It’s full of fresh summer flavors like basil, lemon, garlic, and zucchini. This recipe takes 30 minutes to make and will please everyone!

shrimp scampi zoodles and noodles

This recipe is a twist on classic shrimp scampi. It still has tons of garlic flavor plus lemon and white wine, but it’s paired with fresh summer basil and served over a combination of pasta and zucchini noodles (zoodles).

Zucchini noodles are a great addition to your diet if you are looking to eat more vegetables. I love to add them to whole wheat or brown rice pasta to add volume, fiber, and nutrients to some of my favorite recipes. They pair really well with spaghetti because the noodles and zoodles all get tangled up together!

shrimp scampi zoodles

How to Make Zucchini Noodles

There are a few methods you can use to make zucchini noodles, depending on which kitchen tools you have.

  • Vegetable spiralizer machine. Just cut off the ends of the zucchini and push it through the machine This method allows you to also spiralize other vegetables, including harder ones like sweet potato. You can also make different sized noodles! But, it takes up a lot of cabinet space, and is a little difficult to clean.
  • Handheld spiralizer. This tool is a little cheaper and takes up less room than the tabletop vegetable spiralizer. It’s a great option to purchase if you have a small kitchen or are new to spiralizing! You won’t be able to spiralize as many types of produce with this option, though.
  • KitchenAid mixer attachment. If you have a KitchenAid stand mixer, you can purchase this attachment to make zucchini and other vegetable noodles! It’s more expensive than other options, but will take up less room than the full spiralizer machine.
  • Julienne peeler. This method is the most simple and requires just a simple julienne peeler. While your zucchini noodles won’t be as long and stringy, the julienne peeler method will give you thin strips of zucchini to add to your meals.
zucchini noodles

Once your zoodles are prepared, all you need to do is cook your pasta and shrimp. The shrimp is sautéed right from frozen with plenty of garlic, fresh lemon juice, and white wine for that classic shrimp scampi flavor. When the shrimp is done, toss the pasta and zoodles in the pan to coat everything in the scampi sauce, and serve!

Main Ingredients + Some Nutrition Notes

  • Zucchini: Zucchini is a super hydrating vegetable – it is made of over 90% water! It’s also a good source of both soluble and insoluble fiber. Just like all veggies, it’s packed with plenty of vitamins, minerals, and antioxidants.
  • Shrimp: Shrimp is a high quality source of lean protein – one 3 oz serving has 18 grams! Shrimp is also one of the best food sources of iodine, which is a nutrient essential for thyroid health. While shrimp is high in cholesterol, it will not greatly affect body cholesterol levels, because it is low in saturated fat.
  • Garlic: Garlic has been used for medicinal purposes for ages. It contains sulfur compounds, which may help prevent and lessen the severity of illnesses like the flu or a cold. It also contains antioxidants that may promote brain health and prevent dementia.
  • Lemon
  • White Wine
  • Olive Oil
  • Brown Rice Pasta
shrimp scamp zoodles and noodles

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Shrimp Scampi Zoodles and Noodles (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 3 1x
  • Category: Main Dish

Description

This shrimp scampi zoodles and noodles recipe is the perfect light and easy pasta dish. It is full of fresh summer flavors like basil, lemon, garlic, and zucchini. This recipe takes 30 minutes to make and will please everyone!


Scale

Ingredients

  • 1 tbsp olive oil
  • 16 large frozen shrimp
  • 5 cloves garlic, minced
  • 1 shallot, minced
  • Salt
  • Pepper
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1/2 cup dry white wine
  • 1/2 pound brown rice or whole wheat spaghetti 
  • 2 large zucchinis, spiralized
  • 1 large handful fresh basil, chopped
  • 1 tsp red pepper flakes
  • 3 tbsp shredded parmesan cheese

Instructions

  1. Heat olive oil on medium heat in a large skillet.
  2. Add garlic, shallots, and salt and pepper to taste, cooking 1-2 minutes until fragrant, stirring and being careful not to burn.
  3. Add shrimp to the pan in an even layer. Cook for 2-3 minutes per side until pink and opaque. 
  4.  Add lemon zest, lemon juice, and white wine. Simmer shrimp in wine until it has reduced by half.
  5. Meanwhile, cook pasta according to package instructions. 
  6. Reduce pan with shrimp to low heat, and toss in zoodles until they start to soften, about 1 minute. 
  7. Remove from heat and toss in cooked pasta, using tongs to evenly coat each strand.
  8. Serve immediately, and garnish with plenty of fresh basil, red pepper flakes, and parmesan cheese. 

Keywords: healthy shrimp scampi, shrimp scampi zoodles, zoodles, zucchini noodles, gluten free

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