Tuesday, May 13, 2014

Roasted Sweet Potato Tacos with Orange Ginger Slaw

About a year ago, I watched the movie Forks Over Knives (see trailer here) when my friend Terri suggested it to me. The movie focuses on eating more of a plant-based diet and less processed foods and meats. It doesn't say to cut out meat completely, it just talks about the benefits of eating more vegetables, fruits, beans, nuts, etc. I found a recipe on Pinterest for Sweet Potato Tacos and thought it would be a good one to try for a vegetarian meal. The bonus is that I absolutely LOVE tacos. 

When we were making these back in Vancouver, we were making our own corn tortilla's from scratch. Our friend Amy bought us a tortilla press (you can get them off Amazon really cheap) and we loved making them ourselves. Since we haven't found somewhere close by to purchase Masa (corn meal), we have been buying them for now. 

The real name for the recipe didn't fit into the title, so below you will see what is involved. Feel free to modify as you see fit but I suggest you try this one out first :)
  1. Cumin Roasted Sweet Potatoes
  2. Orange Ginger Slaw
  3. Spicy Guacamole
  4. Mango/Mint Yogurt
  5. Corn Tortillas
You can make all of the above parts ahead of time. The only one that tastes better right before eating is the sweet potatoes. The rest can be done the day before or earlier in the day if you are having a dinner party!

Salivating yet? Here are the ingredients for each part of the tacos... 

Sweet Potato:
  • 1 large sweet potato, cubed into 1 inch pieces
  • 1 tsp cumin
  • 1 tsp olive oil
  • salt/pepper to taste
Toss sweet potato cubes in olive oil and lay on baking sheet and then sprinkle with cumin. Roast at 350F until tender. Season with salt and pepper if desired. 

Orange/Ginger Slaw:
  • 1 small red cabbage, diced finely
  • 1 large carrot (grated)
  • 1 tsp ginger (grated)
  • 1/2 cup green onions, chopped
  • 1 fresh lime, juiced
  • 1/2 fresh orange, juiced
  • 1/2 tsp fish sauce
  • 1/2 tsp palm sugar (or brown sugar)
Mix cabbage, carrot, ginger and green onions in large bowl until fully combined. In a small dish mix remaining ingredients for sauce. Coat the slaw with sauce and mix through. 

Spicy Guacamole:
  • 1 Avocado, mashed
  • 1/2 cup diced tomatoes (I like cherry tomatoes in guac)
  • Handful of cilantro
  • 1/2 fresh lime
  • 1-2 cloves of garlic
  • 1/2 tsp diced chili (if you like it hot) or chili flakes
  • Salt/pepper to taste
Add avocado into bowl and mash with a fork. Add remaining ingredients and mix. If you are storing in fridge for later, make sure to put cling wrap on top of guac so it touches it. This will help you avoid the brown crust of death. Sorry that was dramatic... but it does really suck when it goes brown. 

Mango/Mint Yogurt:
  • 1 cup natural Greek yogurt
  • 1/4 mango (about 1 slice)
  • 1/2 cup fresh mint, chopped
  • 1/2 fresh lime, juiced
  • 1 clove garlic
  • 1/4 cup cilantro
Add all ingredients to small bowl and mix through. I used a hand mixer blender thingie like this to get the right consistency. You can also throw into a blender but that's a bit messy. Chill in the fridge for at least an hour. It tastes the best when it is in fridge overnight. 

Corn Tortillas:
  • 10-12 corn tortillas
I bought these from grocery store and heated them up right before we ate. 


Adapted from Baba Ganuj's Blog

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