back to top

Here’s Day Six Of Our No-Added-Sugar Meal Plan

Easy one-pot dinners = the absolute best.

Posted on

It's day six of our 7-day meal plan.

We're digging into one last round of tacos for breakfast. Then for lunch: a protein-packed Southwestern bowl — with quinoa, black beans, and DIY lime crema. Dinner is a hearty one-pot hash with chicken, sweet potatoes, and kale. It comes together in less than 15 minutes and makes enough for lunch leftovers tomorrow.

DAY SIX RECIPES: Find complete, step-by-step instructions at the bottom of this post. For a printable doc with the entire's week's recipes, click here.

WANT SNACKS?: We've got you covered. Find ideas and recipes here.


Ready for day seven? Find it HERE. (And find today’s full recipes below.)

Andrew Richard / BuzzFeed

* Note: These recipes are part of a weeklong meal plan that includes prepping and storing several items — like cooking grains, or roasting vegetables — the day before you start the plan. That way, your cook time and cleanup during the week drops way down, and you can get to the good part (eating!) ASAP.

1. Fried Egg Breakfast Tacos


* 1 tablespoon extra virgin olive oil

• 2 eggs

• 2 small corn tortillas

• ½ cup cherry tomato pico de gallo (*leftovers: recipe here)

• ½ avocado, sliced

• kosher salt, to taste

• ground black pepper, to taste

• red pepper flakes, to taste

• 1 lime wedge


Heat olive oil in a nonstick skillet over medium heat. Add eggs and let cook until whites are firm, about 2 to 3 minutes. (If you don't like runny yolks, cook them longer or scramble them.)

Heat tortillas directly on a burner set at medium heat until warm and slightly charred. Divide eggs, cherry tomato pico de gallo, and sliced avocado between tortillas. Season with kosher salt, ground black pepper, red pepper flakes, and a squeeze of fresh lime juice.

2. Southwestern Quinoa Bowl With Black Beans & Lime Crema


• ¾ cup cooked white quinoa (*leftovers: recipe here)

• ¼ cup canned black beans, drained

• ½ cup cherry tomato pico de gallo (*leftovers: recipe here)

• ¼ cup lime crema (*meal prepped: recipe here)

• roughly chopped cilantro, to taste

•1 lime wedge

• Crispy tortilla chips (optional)


Combine cooked quinoa, black beans, and cherry tomato pico de gallo in a bowl.

Top with lime crema, crispy tortilla chips (optional), cilantro, and a squeeze of lime. (Or: If packing for lunch, store crema separately and add just before eating.)

3. One-Pot Hash with Chicken, Sweet Potato & Kale


• 4 tablespoons extra virgin olive oil

• 1 boneless skinless chicken breast, cubed

• 2 garlic cloves, minced

• ¼ teaspoon red pepper flakes

• 2 cups curly kale, chopped, ribs removed

•1 tablespoon balsamic reduction (*meal prepped: recipe here)

• 3 cups roasted sweet potatoes (*meal prepped: recipe here)

• kosher salt, to taste

• ground black pepper, to taste


Heat 2 tablespoons of olive oil in a cast-iron skillet over medium heat. Brown the sliced chicken on each side until cooked through, about 2 to 4 minutes, and remove from pan.

Add the garlic, red pepper flakes, and the 2 remaining tablespoons of olive oil and cook until fragrant, about 1 minute. Add the kale, ¼ cup of water, and balsamic reduction and cook until wilted and tender.

Add the roasted sweet potatoes and chicken and season with salt and pepper. Split into two portions — one for tonight's dinner, one for tomorrow's lunch.