Wednesday, October 9, 2013

Roasted Sweet Potato and Kale Tacos


There's a huge difference in the Mexican food I eat at restaurants and the stuff I make at home. Out, my vegetarian plate is likely to include some sort of tortilla-wrapped cheese (and/or bean) dish smothered in cheese sauce. Sometimes the whole thing gets fried. Sometimes there are beans and rice on the side. Always, there are corn chips and salsa to start. And beer.

Now I'm not saying that's not some amazing food I've just described there. But I am saying I couldn't eat it every day. 

What I could eat every day (and often do, here in Arizona) is my version of Mexican food. As far as I'm concerned, this genre has 7 key ingredients: corn tortillas, avocado, cilantro, lime, sour cream, beans and cheese. On top of that, do what you will - but keep things as FRESH and COLOURFUL as possible. 

Don't worry, I know how it is out there. At one time or another (probably around 2am?), we've all eaten burritos that were the colour of dirty sink-water. But let me just say this: home is NOT the place to eat sink-water. Or cardboard. Home is for FRESH. Home is not for canned cheese sauce or re-re-refried beans.

So here we go, onto a recipe for a kickass supercharged taco with - you guessed it - kale. Everybody's pet green at the moment, and with good reason. It's good for you, easy to cook and doesn't taste as strong as silverbeet (chard) does. Greens (like kale) complement well with orange veggies (like oven-roasted sweet potato) in both flavour and nutrition, and around 70-80% of westerners don't get enough veggies of either colour in their diets. It's time to make tacos.

On another note, I'm busy this week preparing for my 2nd wedding - to the same guy - and this time in the US (and legal - woo hoo!). Friends and family are arriving, and the feast preparations are beginning. I can't wait to share it all with you! We're busy but happy around here :)

More soon,
Amanda xx

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Kale and Sweet Potato Tacos
serves 4 (3 small but super-stuffed tacos each)

The time
30 min roasting and prepping + assembly at the table

The ingredients
1 large sweet potato, peeled and diced
1 Tbs extra virgin olive oil
1/4 tsp cumin powder
zest of 1 lime

2 handfuls chopped kale
1 Tbs extra virgin olive oil
1 handful cilantro leaves

3 avocados
juice of 1 lime

sea salt, to taste

+ 12 corn tortillas
+ queso fresco or ricotta or chevre
+ salsa
+ refried beans or black beans or hummus
+ sour cream

The process
1. Preheat the oven to 200C (400F). Dice the sweet potato and toss in 1 Tbs olive oil + cumin powder + lime zest + a pinch of sea salt. Roast on an oiled tray for 30-40 min, until crispy.

2. Meanwhile, massage 2 handfuls chopped kale with 1 Tbs olive oil until softened. Add pinch of sea salt + your cilantro. Set aside.

3. Chop, mince or smash the avocados, with the lime juice and a pinch of sea salt. Set aside.

4. Warm or fry up the tortillas, if necessary. Then assemble!

To serve:
Take everything to the table, or serve up from the kitchen.

(from top to bottom)
top: your favourite salsa and/or sour cream
queso fresco or ricotta
avocado
kale
sweet potato
smear of warmed beans or cool hummus
bottom: corn tortilla (premade, cook yourself)

The cost
Gah, I'm preparing for a wedding! I'm feeling too lazy and distracted to cost this one out. Let's just say you can make these soooo inexpensively. Mexican food doesn't have to cost a fortune, especially with all these fresh ingredients. Hit the markets, and get taco-ing.

1 comments:

Barbara Good said... [Reply to comment]

Yum, this looks great. I'll definitely put it on the list of things to try. And good luck with wedding number 2. My four year old asked me today why I don't marry her dad (my husband already) every week cos weddings are so much fun and there's cake! Who could argue with that.

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Thanks for commenting! Amandaxx

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