These tacos are made up almost entirely of veggies and I’m head over heels in love with them. I asked Britney what she was craving for dinner, she said “tacos!” and this was the surprising and absolutely delicious result. Definitely try these out if you get a chance and I hope you enjoy them as much as we did!
Cumin Roasted Sweet Potatoes:
3 medium sweet potatoes, chopped into small squares
red pepper flakes
Smoky Cilantro Veggies:
1 medium onion, sliced thin
2 zucchini, sliced thin
1 cup fresh or frozen corn
a big handful of chopped cilantro
a few drops liquid smoke
1 large, ripe avocado
1/2 cup water
juice of 2 limes
1/4 jalapeno, seeds removed
1 clove garlic
cabbage leaves and/or sprouted corn tortillas
your favorite salsa (optional)
Preheat oven to 450. Chop sweet potatoes into small cubes and coat with coconut oil and spices (you can adjust to taste a bit after they are done cooking, I didn’t copy down exact measurements). Bake for 30-40 minutes or until soft on the inside and crispy on the outside.
Saute the onion in coconut oil for a couple of minutes and then add the zucchini and corn. Cook until soft, add liquid smoke, sea salt, and cilantro.
Blend the Guacamole Cream ingredients.
Layer the sweet potatoes, veggies, cream and optional salsa into cabbage leaves or tortillas. Eat over a bowl, these are messy!
The votes were unanimous: Chocolate Covered Katie Recipe of the Week was the Chocolate Chip Cookie Dough Pancake. I also did a bit of experimenting with the Snickerdoodle Pancake and in an attempt to make a raw version (with coconut flour, a dehydrator, and way too much stevia) ended up with lackluster results. I still like the idea though and plan on continuing to play around with it!