Hi guys! I apologize for being a bit MIA on the blog for a bit, but it’s been such a crazy summer and I was dealing with a lot of family stuff (health issues, but everything is good now!). I hope you’ve been having an amazing summer and soaking up all of the sunshine and time spent outdoors and in nature with friends and family. I’m also here to ask you and give you a mental check in – how have you been treating yourself/ your body? Have you been showing it self care? I’m here to remind you that self love and care isn’t selfish, and treating your body with nourishing foods is one of the best forms of self care. So here is your reminder today. End rant.
In relation to treating your body right, I have a new recipe today that I think you’ll love that also keeps your body feeling amazing! Plant based tacos?! Yes, they are delicious. They’re a great mix of spicy and slightly sweet from the crunchy sweet potato strings. I call for a spiralizer in this recipe, but you can easily small dice the sweet potatoes and roast them that way! These colorful and crunchy tacos will spice up any taco night with friends, family, or for date night while keeping everyone feeling light and fresh!
- 2 medium sweet potatoes
- 1/2 tsp each of garlic powder, onion, powder, turmeric, pepper
- 1/4 tsp. sea salt
- 1 tbsp. avocado oil or olive oil
- 4-5 corn tortillas
- 1/2 cup purple cabbage, sliced
- 1/4 cup cherry tomatoes, halved
- 1 lime
- 1/4 cup cilantro, diced
- 1 15 oz. can of black beans, drained and rinsed
- 3 garlic cloves
- 1 chipotle pepper in adobo, plus 1-2 tbsp. remaining adobo sauce
- 2 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- dash of black pepper and sea salt, as desired
- Start by preheating the oven to 425 degrees F. Spiralize the sweet potatoes, or small dice if you don't have a spiralizer. Lay out sweet potatoes on large sheet pan coated with olive oil, tossing with garlic powder, onion powder, turmeric, pepper and sea salt. Place in the oven for 12-15 minutes, until edges are browning.
- Meanwhile, dice all vegetables and begin to cook the black beans. In a large sauce pan or cast iron, add a drizzle of olive oil and mince 3 garlic cloves into pan. After 1 minute, add chipotle pepper and 1-2 tbsp. of adobo sauce depending on desired spiciness. Add rinsed black beans and all spices to pan. Cook on medium high heat for about 5 minutes, then reduce to medium-low heat, continuing to cook for about 10 minutes. Add splashes of water as desired if mixture becomes too dry.
- Place tortillas on a different burner of stove over flame (not in pan) on medium heat for about 30 seconds per side, until some spots begin to brown and the tortilla is slightly crispy. If you prefer the microwave, follow directions on tortilla package.
- Remove spiralized sweet potatoes from the oven and assemble tacos - begin with black beans on bottom, then cabbage, cherry tomatoes, sweet potatoes, cilantro and lime juice. Enjoy!
GUILT FREE TACO NIGHT?!
I hope you enjoy these tacos as much as I have for quite awhile – I’ve been hearing from so many of you guys about this recipe and so happy I am able to share it! This also pairs well with some great other fixings like avocado, salsa, spicy hummus, green chiles, or any other toppings to make your tacos unique and reflect what you love.
Looking to work with a dietitian as the summer winds down? Contact me today or visit our services page to check out counseling packages, or grab 1 session with me for me to get to know you and let’s plan out your individualized journey! If you’re looking to try out meal prepping for yourself, the Fresh Reset Meal Plan is now 30% OFF!
