Sweet Potato & Garlicky Kale Tacos
This recipe was featured in the Fall issue of Naturally Danny Seo. Now that that issue is off the news stand, I am sharing the recipe here too. I’ll keep you posted for my upcoming column in this quarterly, healthy living magazine, founded by my friend and sustainable living lifestyle guru, Danny Seo.
I feel so lucky living in California, where we get really good Mexican food. The taco game on the West Coast with all the food trucks, farmer’s markets stands and hip little eateries really has stepped up it’s game in terms of plant based options and creativity. It has really inspired me. Because I am gluten-free and often grain-free I eat this taco filling with Cassava tortillas made by Siete, but corn or flour tortillas are of course fine, if those are your jam. Try making home-made tortillas if you have the time. There are fun recipes all over the internet. The filling is not spicy but full of cumin and garlic goodness and so in season. High in minerals, vitamins and fiber between the sweet potatoes and the kale. According to healthline.com , Sweet Potatoes have 769% of the daily value of Vitamin A for a one cup/ 200 gram serving, so that means they can support healthy vision. They are also high in Vitamin C and Manganese. Sweet Potatoes are lower on the glycemic index as they are considered to be a slow releasing carbohydrate which means unlike white potatoes they will not spike your blood sugar as the starches release more slowly into the bloodstream.
The chipotle crema, plant-based and dairy-free, (made with plain almond or coconut yogurt) of course gives these tacos a little heat but also some citrus zing from the lime and lime zest. I also love to include sliced avocados, pickled red onions (the recipe can be found here under recipes from last year) and freshly chopped cilantro or sliced radishes or sprouts as taco toppings. I hope you enjoy them as much as I do. As always have fun and be creative with your toppings and your presentation.
(For the Sweet Potato Kale filling)
Gather:
3 medium sweet potatoes (garnet yams), peeled and cut into 1/4 inch cubes
2 teaspoons / 11.8 g ground cumin
1/2 teaspoon/ 2.84 g ground cinnamon
1/2 teaspoon / 2.84 g ground paprika
1 teaspoon / 5.69 g salt
1 teaspoon / 5.69 g granulated garlic
5 tablespoons / 73.93 ml avocado oil
Pepper to taste
2 tablespoons / 29.57 ml avocado oil
5-6 Lacinato kale leaves, removed from the stem and finely chopped
2 garlic cloves, minced
1/2 lime juice
Salt to taste
4 tablespoons / 56.7 g cilantro roughly chopped
Make:
Preheat oven to 400 degrees. In a large mixing bowl toss the sweet potato with the cumin, cinnamon, paprika, granulated garlic, salt, pepper and oil. Mix well. Transfer to a large baking sheet and place in the oven on the middle shelf. Stir the mixture periodically, as to evenly brown. Bake for 35-40 minutes, until the potatoes are nice and brown and tender and fork tender. While the sweet potatoes are in the oven cook the kale.
In a medium pan, over a medium flame add the oil and then the kale and salt and cook for 7-9 minutes until wilted, stirring frequently. Stir in the garlic and cook for another 2 minutes. Remove from heat and squeeze the juice on the kale and stir. Set aside until the potatoes are done. When the potatoes are done, take the sheet pan out of the oven and place over a burner on your cook top and turn on a low flame . Transfer the kale onto the sweet potato sheet pan and stir until everything is well combined. Stir in the cilantro and turn off the heat. Build your tacos but before you do, go ahead and make your Chipotle crema.
(For the Chipotle Crema)
Gather:
1/2 cup Veganaise or plant based mayonnaise
1/2 cup plain almond yogurt
1 lime, juiced
2 teaspoons lemon zest
1/2 teaspoon chipotle powder
1/4 teaspoon ground cumin
Salt to taste
Make:
Mix all the ingredients together in a small bowl and chill int the fridge until ready to serve. Place a dollop of this magic onto each of your sweet potato and garlicky kale tacos.
Recipe developed by Anna Getty of Amalgam Kitchen.
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