I'm always looking for healthy, simple, and tasty recipes to serve my family. I've given myself a challenge to make Monday's dinner's meatless. I'm hoping to make something so delicious that we don't even miss the meat, or even notice that it's gone! I decided to start off this week with these sweet potato tacos everyone is buzzing about...so good! You basically just add sweet potatoes to a pot of grains and cook them like you'd normally prepare the grains and what you get is an awesome filling for some amazing tacos. I decided to use a blend of super grains: red and white quinoa, millet and buckwheat but this recipe works the exact same with just quinoa. This super food version is everything you want a taco to be: yummy, filling, and fun to eat!
Ingredients
1 medium sweet potato, small diced
1 cup of quinoa (or super grains blend)
1 teaspoon salt
Preparation
In a medium sauce pan, bring 2 cups of water, sweet potato, quinoa and salt to a boil. Reduce heat, cover and let cook until all liquid is absorbed (about 20 minutes). Serve with white corn tortillas and cabbage topping. Garnish with cilantro and sour cream.
Cabbage topping
1 1/2 cups thinly sliced red cabbage
1 teaspoon extra virgin olive oil
salt & pepper to taste
1 Tablespoon apple cider vinegar
2 teaspoons sugar (optional)
Preparation
In a small saute pan, heat olive oil over medium heat. Add cabbage and remaining ingredients. Cook until tender. Serve as topping for tacos.
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