These Sweet Potato Tacos are full of flavor from the use of fresh produce, herbs and spices, and have the benefit of not using any salt.
Turkey Taco Recipe
Ingredients:
- 1 1/2 pounds of organic ground turkey
- 1/2 of an onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder (optional)
- 1/4 cup filtered water
- 1/4 cup cilantro or parsley, finely diced
- 1/4 cup packed spinach, finely diced
Instructions:
Place a skillet or a pan over medium heat. Add the turkey and cook it stirring frequently, breaking it into pieces. Cook it until it is fully cooked through.
Add the onion and garlic. Allow them to cook stirring frequently for about 2-3 minutes.
Add the spices: 1 teaspoon ground cumin, 1/2 teaspoon each of granulated garlic, granulated onion, dried oregano and chili powder (optional). You may add more or less of the spices depending on your preference. Stir to incorporate and cook for a minute. Add the water and stir until the water has been absorbed. Lastly, add the cilantro and spinach (you may add more or less depending on your preference). Stir it into the meat mixture, turn off the heat and set it aside. The meat mixture is ready.
Roasted Vegetables
(may roast any vegetables you like for your toppings)
Ingredients:
- 1 large sweet potato, (I like to pick out a large round piece so when I cut it into slices, I will have enough room to top it with my toppings)
- 1/2 of an onion, sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 bunch of broccoli, florets cut into desired size
Instructions:
Preheat the oven to 400 Degrees Fahrenheit
Sweet Potato Base:
Wash, peel and cut the sweet potato into slices. Drizzle some oil and toss or smear it with your fingers to evenly coat them. Place them on a baking sheet lined with unbleached parchment paper making sure to arrange them in a single layer so they are not touching one another. Roast them in the oven for about 15-20 minutes or until they are fork tender.
For the rest of the vegetables: May roast any vegetables you like. It is a good way to clean the fridge.
Thoroughly wash and peel your vegetables, if needed.
I used the following ingredients: 1/2 of an onion (sliced), 2 garlic cloves (minced), 1 red bell pepper (sliced), 1 yellow bell pepper (sliced), and 1 bunch of broccoli (florets cut into desired size)
Drizzle some oil, toss to coat, and roast them in a preheated 400F oven for about 10-15 minutes or until they are fork tender.
Note: I steamed my broccoli but you may roast it with the vegetables, if you wish.
Spinach Guacamole
Ingredients:
- 2 Hass ripe avocados
- 1 tablespoon of freshly squeezed lemon juice
- 1/4 cup cilantro, finely diced
- 1/4 cup spinach, finely diced
Instructions:
Scoop the flesh out of the avocados and place them in a bowl. To the bowl, add the lemon juice and mash the avocado with the fork making sure to mix the juice in with the avocado. Add the diced cilantro and spinach (you may add more or less depending on your preference). Mix to combine the ingredients.
Note: If you are looking for more flavor, you may add a small pinch of granulated garlic and/or granulated onion in place of salt
Cover with plastic wrap making sure it is touching the guacamole’s surface and the insides of the bowl or container to remove the layer of air so it doesn’t turn brown. Store it in the refrigerator until you are ready to use it.
Assembly
Place a sweet potato on a plate.
Add the guacamole, then the turkey mixture (placing the guacamole first helps the turkey to stay put).
Add the roasted vegetables and top it off with another scoop of guacamole.
Enjoy
