Sweet Potato Veggie Tacos with “Purple Cheezy Guac”

This is the 3rd batch of sweet potato & bean taco filling that I’ve made in the last couple of weeks, this time creating a huge batch so a bunch can get frozen for later.

Just throw some filling & sauce in a tortilla with a bit of shredded lettuce and you’re good to go!

Sweet Potato Veggie Tacos with "Purple Cheezy Guac"
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**Please note: this was a HUGE batch of filling I made, do about 1/4 of this unless you're looking to feed a group or freeze a bunch like I was. Also, I made this for someone who is allergic to Onion & Paprika; both of these things would go very well in the dish. I'd dice two red onions and add a tablespoon of smoked paprika.**
Servings Prep Time
2 Gallons of Taco Filling 2 Hours
Cook Time
1.5 Hours
Servings Prep Time
2 Gallons of Taco Filling 2 Hours
Cook Time
1.5 Hours
Sweet Potato Veggie Tacos with "Purple Cheezy Guac"
Print Recipe
**Please note: this was a HUGE batch of filling I made, do about 1/4 of this unless you're looking to feed a group or freeze a bunch like I was. Also, I made this for someone who is allergic to Onion & Paprika; both of these things would go very well in the dish. I'd dice two red onions and add a tablespoon of smoked paprika.**
Servings Prep Time
2 Gallons of Taco Filling 2 Hours
Cook Time
1.5 Hours
Servings Prep Time
2 Gallons of Taco Filling 2 Hours
Cook Time
1.5 Hours
Ingredients
Taco Filling
"Purple Cheezy Guac"
Servings: Gallons of Taco Filling
Instructions
Filling
  1. Chop your kale stems into small (1-3mm thick) circles. Fry them with coconut (or avocado/peanut) oil until they are brown and crispy.
  2. Dice your sweet potatoes & carrots. Sauté them in coconut oil until the potatoes are soft inside.
  3. Chop tomatoes, mustard greens, bell peppers, and broccolini. I just try to keep everything under 1/2 inch.
  4. Mix everything together in a 3-5 gallon pot and simmer for 45 minutes, stirring every couple of minutes.
"Cheezy Guac" Topping
  1. Combine all ingredients in a blender, blend until smooth. If you're having any trouble blending, add a bit of water.
  2. **If you have a powerful blender (Ninja, Vitamix, etc), you can add the pit from your avocados for a health boost. I just cut them into quarters before tossing them in.

Quick & Easy “Cheezy” Spinach Dip

The first time I’ve had the privilege to use a Ninja! I’ve never seen an avocado pit disappear so quick 🙂 This works great as a dip for chips or veggies, and even better as a spread on sandwiches. Some of this on one side and some traditional hummus on the other side… it doesn’t even matter what’s in between, it’s going to be delicious!

Quick & Easy Superfood Dip
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Servings Prep Time
2 Cups 10 Minutes
Servings Prep Time
2 Cups 10 Minutes
Quick & Easy Superfood Dip
Print Recipe
Servings Prep Time
2 Cups 10 Minutes
Servings Prep Time
2 Cups 10 Minutes
Ingredients
Servings: Cups
Instructions
  1. Chop the spinach into 1-2" pieces, halve the avocado and scoop out the insides, then quarter the pit. Add all ingredients in the blender and mix on high until it reaches your desired texture.

Veggie Enchiladas

This is one of my favorite dishes, and as with everything that I cook, it’s totally different each time. The most important parts, for me, are the sweet potato, onion, garlic, and a spice-set that includes cumin, coriander, paprika, and cayenne. This particular recipe is from November of 2015, and was created as part of an exchange I was doing for yoga classes in Portland, Oregon. Usually the sauce is tomato-based (or tomatillo), but this time I wanted to go with something creamier, with a bit of a cheesy taste to it. The cashews & macadamias give the cheesy taste, as well as quite a bit of extra protein. If you want to go a little cheaper, replace those with sunflower seeds, it won’t be quite as rich, but the flavor will be similar.

Veggie Enchiladas
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Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Veggie Enchiladas
Print Recipe
Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Ingredients
Sauce
Filling
The Base
Servings:
Instructions
Filling
  1. Preheat oven to 350 degrees
  2. Cube parsnips & sweet potato, combine in a oiled roasting pan.
  3. Lay pumpkin seeds in one layer on oiled cookie sheet, sprinkle lightly with salt.
  4. Roast both pans, stirring each 1-2 times a. Parsnip & Sweet Potato: 20-40 minutes depending on texture wanted b. Pumpkin Seeds: ~10 minutes
  5. Dice your onion, garlic, carrots, cilantro, and green onions. Combine these, and the rest of the filling ingredients in a large bowl. Mix well.
Sauce
  1. (While things are roasting) Combine all of your ingredients in a blender or food processor, and blend to a smooth consistency, added water as needed to accomplish this.
Assembly
  1. Bring the oven to 300 degrees
  2. Lightly oil the bottom of a large roasting pan and assemble like so (bottom – up): Tortillas, Filling, tortillas, filling, sauce.
  3. Cover pan with tin foil and bake for 15-25 minutes, to marry flavors and bring everything to a uniform temperature.