Recently, I’ve been evermore drawn to comfort- swaddling myself under every blanket, slurping up big bowls of rustically chunky and warmly spiced stews, coziness- in this valiant attempt to warm myself from the inside out and combat the potential (blatant and surely approaching!) winter. When cold weather strikes, how many of us run to the warm, the hearty, the filling- to fill the void of sunshine and warm ourselves from within? I do. Instead of a full-on-hibernation situation, today I’m so excited to share my [eat your vegetables!] Sweet Potato and Mushroom Tacos- made with warming cinnamon, cumin, and cayenne, crispy and golden brussels and mushrooms, and immune boosting and belly filling sweet potatoes. Total comfort and that “stick to your ribs” feeling without anything actually sticking but the nutrients. I serve my vegetable tacos alongside thick cut slices of ripe avocado, topped with extra cilantro and extra pumpkin seeds.
[eat your vegetables!] Sweet Potato and Mushroom Tacos [makes 4 servings]
note: alternatively, the vegetables can be served over warm farro, brown, rice, or quinoa if tacos aren’t your thing!
2 sweet potato (about 1 ¾ pounds), cut into bit sized cubes
1 cup brussels sprouts (about ¼ pound), tough stems removed and cut into thin rings
3 tablespoons coconut oil, divided
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne
8 ounces mushrooms of choice, cleaned and sliced
3 cloves garlic, minced
salt & pepper to taste
12 6-inch corn tortillas
¼ cup cilantro, roughly chopped
2 tablespoons raw pumpkin seeds
Preheat oven to 400 degrees F, positioning rack in the center of the oven.
On a foil lined baking sheet, thoroughly toss sweet potatoes and brussels with 2 tablespoons coconut oil, cinnamon, cumin, and cayenne. Place in oven and cook for 30 minutes, or until potatoes are fork tender. Remove from oven, cover loosely with foil, and set aside.
In a large skillet, heat remaining 1 tablespoon coconut oil over medium-high heat. Add the mushrooms and sauté, stirring occasionally, for 3 minutes, or until the mushrooms begin to release liquid. Stir in the garlic and continue cooking, stirring occasionally, for 5 minutes, or until the mushrooms are golden. Remove from heat and set aside.
To Assemble: fill each tortilla with sweet potatoes, brussels, and mushrooms, then top with cilantro leaves and pumpkin seeds.
Nutritional Information [per serving = 3 filled tortillas]
450 Calories, 74g Carbohydrates, 14.4g Fat, 9.5g Protein, 11g Fiber, 10.4g Sugar
Brussels sprouts and Covington sweet potatoes provided by Glen’s Garden Market, a locavore-minded market located just outside the heart of Washington, DC’s Dupont Circle. Glen’s has generously gifted me an eight-week CSA [community supported agriculture], overflowing with organic and chemical free local produce.