|2 servings||calories per servings 870||protein serving 26 g||carbs per serving 160 g||total fat per serving 15 g|
These vegetarian tacos are absolutely bursting with color and flavor. Caramelized onion, sweet potato and Parmesan cheese each offer a different type of savory-sweet layer to the tacos, while radish brings a crisp and pungent bite. Although they’re filling on their own, we’ve chosen to serve them alongside rice spiked with lime and cilantro for an extra kick. This meal is built for eclectic palates and big appetites.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||160 g|
|Dietary Fiber||16 g|
MISE EN PLACE
• Halve and peel onion. Dice 1 half; thinly slice remaining half.
• Zest and juice lime.
• Peel and dice sweet potato.
• Peel and mince garlic.
• Pick and chop cilantro leaves.
• Thinly slice radish.
Place a small saucepan over medium-high heat. Add 1 teaspoon cooking oil. When oil is warm, add diced onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• Add rice, lime zest, 1/4 teaspoon Campfire salt and 1 1/2 cups water. Increase heat to high.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
While rice cooks, place a skillet over medium heat. Add 1 teaspoon cooking oil. When oil is hot add sweet potato. Cook, stirring, until sweet potato just begins to soften, about 5 minutes.
• Add sliced onion and garlic. Cook, stirring, until onion begins to caramelize, about 5 minutes.
• Stir in red beans. Remove pan from heat. Taste and adjust seasoning as desired with Campfire salt.
In a small bowl combine yogurt, cumin, 1/4 teaspoon Campfire salt and 1 tablespoon lime juice.
• Fluff rice with a fork. Stir in cilantro.
• Warm tortillas as desired.
• Fill tortillas with sweet potato mixture and radish.
• Top with cumin yogurt and Parmesan as desired.
• Serve with rice, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...