Looking for a little inspiration for tonight’s dinner?
These SWEET POTATO ‘TACOS’ WITH GARDEN SALAD are super delicious!
As a working mother, I totally get how frustrating meal times can get. It either starts with not knowing what to cook OR you go to lots of effort and no one likes what you made.
These tacos really are delicious and if the kids complain you could always serve theirs in an actual taco shell…. but don’t be surprised if they love the caramelised sweet potato because it’s so damn sweet!
The perfect mix of healthy fats, protein and fiber, you can rest assured that your family are eating a nutrient dense meal that will leave them feeling full and well.
I posted these on my social media a little while back and everyone asked for the recipe…so here it is!
4 medium sweet potatoes
1 red onion diced
1 garlic clove
4 small tomatoes diced
1 tin corn kernels drained
1 tin kidney beans OR chickpeas drained & rinsed
3 handfuls baby spinach leaves
2 medium avocados
1 lemon or lime
fresh herbs – coriander/parsley
1 tbsp olive oil + extra for salad dressing
1 tsp paprika
1 tsp ground cumin
1 tsp dried Italian herbs
Salt & Pepper
1 diced cucumber
Mixed Salad leaves
Apple cider vinegar
Preheat over to 175 degrees Celsius.
Wrap sweet potatoes in alfoil and bake for approx 40-50 mins until cooked through.
Heat oil in a large frypan, add onion and garlic cooking for 5-7 mins on medium/high until soft.
Add spices, diced tomatoes, corn, kidney beans, and 1/2 cup water.
Turn the heat up and allow to cook for 5-7 minutes stirring often and crushing the tomatoes as they cook.
Throw in baby spinach and stir well to wilt.
Season with salt, pepper, and more spices if needed and remove from heat.
Scoop avocado flesh out and mash in a bowl.
Add juice from lemon or lime, salt and pepper, and stir.
Remove sweet potatoes from alfoil and slice through the center.
Spoon in filling, top with avocado and fresh herbs.
Mix lettuce, cucumber, extra oil, and apple cider vinegar and serve on the side.