Mushroom and Sweet Potato Tacos
(Whole 30 Compliant)
I came up with this recipe one Tuesday when the weather just started to get warm here in New York. For some reason, whenever it starts to feel more like spring and summer, I always crave mexican food (especially tacos). This can be dangerous. But on this occasion, I was happy to give into the craving as I knew I could find a way to appease the craving without going off track. And I thought it fitting to achieve this on “Taco Tuesday” . In an effort to keep it healthy and avoid anything I shouldn’t be eating I came up with this using ingredients that happened to be in my fridge that day. Enjoy!
Ingredients:
2 Tbspns Coconut oil
8 oz. mushrooms (baby bella), diced
1 sweet potato, peeled and diced
½ yellow onion, chopped
1 clove garlic, minced
1 jalapeno pepper, seeded and diced finely
1 cup kale cut into small shreds
1 Tbspn ground cumin
½ tsp chili powder
½ tsp garlic powder
¼ tsp oregano
Lime juice (from ½ a lime)
Salt to taste
About 7 romaine leaves to use as wraps
Directions:
Melt coconut oil into 2 separate pans. 1 Tbspn in each. To one pan, add the sweet potatoes to cook. To the other, add the mushrooms and cook until the shrooms have released some liquid and are starting to brown. Then add the onion, garlic, and jalapeno to the mushrooms and continue to cook for 3-4 more minutes, until they are tender.
Meanwhile, continue to stir the sweet potato as needed until they are cooked through and starting to brown. When all is cooked, add the sweet potato to the mushroom pan and stir in the kale to wilt. It will turn a bright green. Top mixture with spices and lime juice and let sit off the heat for a minute or two to let the flavors meld.
Spoon the mixture into your romaine leaves. I topped with some freshly diced cherry tomatoes and some avocado slices. You can certainly add guacamole, salsa, or hot sauce if you like.
Let me know if you have any questions!
- 2 Tbspns Coconut oil
- 8 oz. mushrooms (baby bella), diced
- 1 sweet potato, peeled and diced
- ½ yellow onion, chopped
- 1 clove garlic, minced
- 1 jalapeno pepper, seeded and diced finely
- 1 cup kale cut into small shreds
- 1 Tbspn ground cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp oregano
- Lime juice (from ½ a lime)
- Salt to taste
- About 7 romaine leaves to use as wraps
- Melt coconut oil into 2 separate pans. 1 Tbspn in each.
- To one pan, add the sweet potatoes to cook.
- To the other, add the mushrooms and cook until the shrooms have released some liquid and are starting to brown.
- Then add the onion, garlic, and jalapeno to the mushrooms and continue to cook for 3-4 more minutes, until they are tender.
- Meanwhile, continue to stir the sweet potato as needed until they are cooked through and starting to brown.
- When all is cooked, add the sweet potato to the mushroom pan and stir in the kale to wilt. It will turn a bright green.
- Top mixture with spices and lime juice and let sit off the heat for a minute or two to let the flavors meld.
- Spoon the mixture into your romaine leaves. I topped with some freshly diced cherry tomatoes and some avocado slices. You can certainly add guacamole, salsa, or hot sauce if you like.
