While January is the time that people usually go on some unrealistic diet, the approach here is to eat wholesome foods that are not only good for you but provide fuel to the body. Each week this month, I will share a delicious recipe that is not only healthy but delicious!
I crave tacos of any form, which is great because they are incredibly versatile - add meat, fish, beans, vegetables, anything really works. Here I opted for a vegetarian version by seasoning sweet potatoes with warming spices like cumin and coriander and topping it with healthy red cabbage infused with apple cider vinegar to create an amazing taco that you can eat for lunch or dinner.
For more recipes, be sure to discover the latest issue of ROSE & IVY here!
SWEET POTATO, AVOCADO, & CABBBAGE SLAW TACOS
1 sweet potato diced (leave skins on)
2 teaspoons ground cumin
pinch of ground coriander
1/4 head of red cabbage
3 tablespoons apple cider vinegar
1 teaspoon honey
1 tablespoon extra virgin olive oil
1 avocado, sliced
cilantro, for garnish
corn tortillas (preferrably non-GMO)
squeeze of lime, per taco
Directions: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place cubed potato on sheet and sprinkle with cumin, corinader, salt, pepper and a drizzle of olive oil. Bake for 25 minutes or until golden brown. Meanwhile, make cabbage slaw. Place cabbage, vinegar, honey, salt, pepper (to taste) and olive oil in a bowl. Stir together. Refrigerate to let the flavors macerate, at least 30 minutes. Once potatoes are finished let cool slightly.
Assembly: Over a medium flame, place one corn tortilla on top, let grill until browned to taste, continue until finished. To assembly, place sweet potatoes, a piece of two of avocado and a dollop of red cabbage slaw. Squeeze lime, garnish with cilantro and season with salt.
*Makes about 6 tacos
Styling & Photography by Alison