This recipe will probably have you feeling a little like Fat Bastard... wanting to make sweet love to these tacos. They are that good. They are also easy and quick to satisfy your taco craving. Packed full of nutrients, like the potassium loaded sweet potatoes, and the heavy metal healing cilantro- these tacos not only satisfy your appetite, but also your body's ability to thrive.
When I cook, sometimes I like to manage my time so I can do other things. There are other times I like to be fully immersed in the cooking experience in my kitchen. This recipe allows you to do both. You can either choose to skin your sweet potatoes, chop them and boil them, or roast them and then skin and chop. Your choice. Either way, you have time to go about other activities- like chopping up your veg and setting to the side or going about and enjoying other parts of your day.
In this recipe I also bring in a couple of my favorites from the Siete brand family. They are mindful of food sensitivities while also creating mouthwatering ingredients. The family has a beautiful story about why they moved into non corn and dairy based Mexican products. I use Siete almond flour tortillas and Siete Spicy Blanco Cashew Cheese. I've found the tortillas at Whole Foods and Walmart. I've found the dip at Whole Foods.
Ingredients:
2 sweet potatoes
3 Siete almond flour tortillas
Romain lettuce
Carrot
Cilantro
Sprouts
Salsa
Siete Cashew Dip
Lime
Salt & Pepper to taste
*Extra yummy ingredients to consider: black beans, onion, jalepeno, mango.
Recipe:
Roast or boil the sweet potatoes for 20 minutes. If you are roasting, set the oven to 425. You can skin them before or after cooking. Before is sometimes easier :) While the sweet potatoes are cooking chop up your Romain lettuce and cilantro. Skin the carrot. Once the potatoes are done cooking make sure they are skinned and chop them up into small bite sized cube shapes.
The Siete tortillas come frozen. So it is best to separate the three you'd like to use and heat them up in a skillet with a spoonful of olive oil. Roughly 8 seconds on each side should suffice. A little longer for crunchier tacos.
Once the shells are ready, stuff your tacos and top with the dip, salsa, lime, salt and pepper.
Enjoy!
Love,
Kalen
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