8.21.17

There’s only one possible outcome when three plant-loving chefs start playing in the kitchen: total deliciousness.

This ridiculously cute video stars one of our fave plant-based chefs and nutrition pros, Mikaela Reuben as she pairs up with kitchen pals and NYC chefs, Gabe Kennedy and Adam Kenworthy. 

Watch the video, then try the romaine taco recipe below for a little vegan thrill. Mikaela explained the inspo behind their dish to us, saying “We just love each other, so making a quick recipe video was a great excuse to hang out and be goofy.The potatoes here add a nice feeling of fullness to the lighter zucchini and romaine lettuce. Flavorful, filling and fun.”

Romaine Tacos with Zucchini + Crispy Market Potatoes

Ingredients:

for the filling:
2 cups fingerling potatoes, diced
2 cups zucchini, diced
3 Tbsp olive oil
2 Tbsp fresh mint, chopped
2 Tbsp fresh basil, chopped
juice and zest from 1 lemon
salt and pepper, to taste

for the tacos:
1 head Romain lettuce, leaves separated
1 avocado, sliced
10 slices watermelon raddish
shaved almonds, to taste

Directions:

In a hot sauté pan add olive oil and diced potato. Cook for about 10 min so all sides are brown and crispy, stirring occasionally. Add zucchini and continue to cook until it has some color but is still firm. Add basil, mint, lemon juice and zest. Season with salt and pepper to taste.

Assemble tacos by placing potato and zucchini in the cup and garnish with avocado, radish and shaved almond.

Find more amazing plant-based recipes from Mikaela Reuben here.


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