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Here's Day Three Of Our No-Added-Sugar Meal Plan

It's taco night!

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JUMP TO: Intro | Prep Day | Day One | Day Two | Day Three | Day Four | Day Five | Day Six | Day SevenEXTRAS:Snack Ideas | Grocery List | Printable Recipes
Taylor Miller / Andrew Richard / BuzzFeed
Andrew Richard / BuzzFeed

It's Day Three of our 7-day meal plan.

Today, both breakfast and lunch basically make themselves. Dinner will take a little bit longer — as you'll roast sweet potatoes + make pico de gallo — but both will help set you up for the rest of the week. (Plus, dinner = tacos!)

DAY THREE MEAL 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.

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Taylor Miller / Andrew Richard / BuzzFeed

Here's what you'll need:

The peanut butter packs 8 grams of protein, and bananas are a solid source of potassium and fiber.
Taylor Miller / BuzzFeed

The peanut butter packs 8 grams of protein, and bananas are a solid source of potassium and fiber.

Andrew Richard / BuzzFeed
The frittata from earlier the week, plus greens and balsamic.
Taylor Miller / Andrew Richard / BuzzFeed

The frittata from earlier the week, plus greens and balsamic.

Andrew Richard / BuzzFeed
Taylor Miller / Andrew Richard / BuzzFeed

First, dice sweet potatoes and toss onto a sheet pan.

Taylor Miller / BuzzFeed

Toss with olive oil, garlic, and salt — then pop into the oven.

Heads-up that these do take about 45 minutes to roast — so you'll want to allow for that time. (But while they cook, you'll knock out some prep for the rest of the week.)
Taylor Miller / BuzzFeed

Heads-up that these do take about 45 minutes to roast — so you'll want to allow for that time. (But while they cook, you'll knock out some prep for the rest of the week.)

While they roast, you'll make two things to go on the tacos. First: a bowl of pico de gallo.

Taylor Miller / BuzzFeed

Beyond tonight's tacos, you'll also use the pico de gallo later this week.

Tomatoes + red onion + jalapeño + lime juice + cilantro.

Taylor Miller / BuzzFeed

Plus a little minced garlic. (And, as always — feel free to alter the mix to your taste. Can't do spicy? Skip the jalapeño. Hate cilantro? Leave it out.)

Second: Lime crema. That's Greek yogurt + lime juice + zest.

Taylor Miller / BuzzFeed

Like sour cream, but better.

Once you're done with that, the roasted potatoes should be all set — or close to it.

Use about a quarter of them for the tacos, then store the rest for later this week.
Taylor Miller / BuzzFeed

Use about a quarter of them for the tacos, then store the rest for later this week.

Time to assemble and feast!

Taylor Miller / BuzzFeed
Andrew Richard / BuzzFeed

Last thing, after you eat? Take the remaining turkey meatballs out of the freezer to thaw overnight in the fridge.

You'll have 5 total.
Taylor Miller / BuzzFeed

You'll have 5 total.

Ready for Day Four? Find it HERE. (And find today's full recipes below.)

Taylor Miller / 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.
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. Creamy Peanut Butter Toast With Banana

INGREDIENTS

• 1 slice of bread, toasted

• 2 tablespoons peanut butter

• ½ a banana, sliced

• 1 tablespoon chopped peanuts, roasted

INSTRUCTIONS

Toast bread, smear peanut butter on top, and garnish with sliced banana and peanuts.

2. Ratatouille Frittata With Fresh Greens

INGREDIENTS

• Ratatouille frittata (leftover from Day 1)

• ¾ cup spinach

• balsamic glaze or vinaigrette, to taste

INSTRUCTIONS

Reheat frittata and serve with a side of spinach and balsamic vinaigrette. (Or, if packing lunch to go: Store in a divided container, and dress the spinach prior to eating.)

3. Sweet Potato Veggie Tacos With Lime Crema

INGREDIENTS:

• 3 small corn tortillas

• ¾ cup diced roasted sweet potatoes

• ½ cup cherry tomato pico de gallo

• ½ cup canned black beans, drained

• ¼ cup lime crema

•1 tablespoon roughly chopped cilantro

• kosher salt, to taste

• ground black pepper, to taste

• 1 lime wedge

For the roasted sweet potatoes:

• 9 small sweet potatoes (about 2 pounds), skin-on, diced into ¾” cubes

• 2 garlic cloves, minced

• 2 tablespoons extra virgin olive oil

• 1 teaspoon kosher salt

For the pico de gallo:

• 16 ounces multicolored cherry tomatoes, quartered

• ½ cup finely chopped red onion

• 1 jalapeno, minced and seeded

• 2 tablespoons lime juice

• 1 tablespoon roughly chopped cilantro

• 1 tablespoon extra virgin olive oil

• 1½ teaspoons kosher salt

• ½ teaspoon minced garlic (1 small clove)

• ½ teaspoon ground black pepper

For the lime crema:

• ½ cup Greek yogurt

• 1 tablespoon lime juice

• ¼ teaspoon lime zest

• kosher salt, to taste

INSTRUCTIONS:

For the roasted sweet potatoes: Preheat oven to 400°F. Toss sweet potatoes with garlic, olive oil, and salt and transfer to a baking sheet lined with foil. Bake until tender, about 45 minutes. Once cooked, divide sweet potatoes: you'll use about a quarter of the sheet-pan mixture — or ¾ cup — for the tacos, then save the rest for later in the week.

For the pico de gallo: Gently toss all ingredients in a large bowl. Before storing leftovers in the refrigerator, drain any excess liquid tomatoes may have purged.

For the lime crema: Combine all ingredients and stir.

— For the tacos: Heat tortillas directly on a burner until warm and slightly charred. Add sweet potatoes, cherry tomato pico de gallo, black beans, lime crema, and cilantro to tortillas. Season with kosher salt, ground black pepper, and a squeeze of fresh lime.

NEXT-DAY PREP

Remove remaining meatballs from freezer, and let them thaw overnight in the fridge.

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