sweet potato "tacos"
This is an easy and healthy meal Perkin and I often enjoy. When we start getting sick of quinoa and salads we switch it up and make this. It is another one of those dishes that could be made with whatever you have on hand or whichever vegetables you enjoy eating. The combination of the sweet potato with the salty ingredients piled on top is delicious!
Serves 4.
Ingredients:
- 1 onion
- 1 small yellow squash
- 1 small zucchini
- 1 broccoli floret
- 1 bag meatless beef grounds**
- 1 small can black sliced olives
- 1 can low sodium black beans
- 1 tablespoon olive oil
- 2 jalapeños (optional)
- nonfat Greek yogurt (optional)
- cilantro (optional to garnish)
- hot sauce (optional, we put Pepper Plant on top of ours. It is our favorite hot sauce!)
- 4 sweet potatoes
**A lot of the companies that sell meatless beef grounds use unhealthy fillers. I recently discovered Quorn at Wholefoods. It is delicious and the main ingredient is mushrooms. You can buy this here as well but it is only sold in bulk.
Instructions:
Bake sweet potatoes in oven at 400° for about 45 minutes. While they are baking, cut up vegetables to bite sized pieces and sauté them and the meatless beef with olive oil and seasonings of choice (we did red pepper and s&p). Add in the beans towards the end to warm them up. Once the potatoes are done, open them up and put the vegetable mixture on top. Put the olives, jalapeños, cilantro and a dollop of yogurt on top.
*healthy hint: Nonfat greek yogurt is a great substitute for sour cream. It tastes just as good and is much healthier.
This is gluten free, paleo friendly and can easily be made vegan without adding the yogurt.