Spring is here and I love it! (well it is currently here…who knows for how long? We could still get more snow…it’s not safe till June!)
Spring means it’s time to get the bike out and start riding again. And that is just what Andrew and I did today. We planned ahead, packed up and rode to work. I’ll tell you that it feels LESS spring-like in the mornings. I had to wear my winter mitts…
But it felt so good to get out and ride. I look forward to many more days like today.
Now it’s time to make supper.
Tonight is our token vegetarian meal of the week, and it looks absolutely incredible.
I started by cubing up my sweet potato, tossed it in olive oil and spices and roasted it in the oven at 425 degrees for 20 minutes. Halfway through the cooking time, I gave it a toss and turn.
While that was cooking, I chopped up an onion and sauteed it in a little olive oil until it was caramelized and soft.
Then I added in the garlic, black beans, peas (thought I had corn in the freezer…I was wrong), honey and lime juice. I cooked it just so it was warmed through.
Then I threw in the cooked sweet potato and some chopped, fresh cilantro.
I wanted corn tortillas for these so I went to our local Mexican market and picked some up.
I topped the tacos with cheese and avocado.
The verdict- These were unbelievable! And the corn tortillas were the cherry on top. This is definitely something I will make again soon.