Sweet Potato and Black Bean Tacos with Guacamole & Pico De Gallo

So I'm sure you all know by now of my addiction to Mexican food and guacamole. So naturally I had to post a taco and guacamole recipe! 

It's very simple to make, just takes some chopping and cooking the sweet potato and then you can assemble the tacos. The hardest part about this recipe is not eating all the guacamole! I tend to snack on it while making the rest of the recipe. 

I've been following a Ketogenic diet for a while and the results are amazing. It's essentially low carb and high in healthy fats. The reduction in carbs puts your body into a metabolic state called ketosis. Your body becomes more efficient in burning fat for energy! It also turns fat into ketones in the liver, which supply energy for the brain. The diet consists of eating 75% healthy fats like avocado, coconut, grass-fed butter, coconut oil, or ghee.  20% from protein, and 5% from carbs. Remember it's all about QUALITY!

My biggest word of advice is always to avoid carbs and sugary foods including fruits in the morning for breakfast, to avoid sugar cravings throughout the day.  Eating plenty of healthy fats keeps you feeling satisfied longer and you crave less and snack less throughout the day. I eat mainly a veggie diet, but you can include eating meat in this diet as well (just make sure it's good quality meats). 

This recipe (and guacamole) is full of healthy fats and flavor, I hope you enjoy! 



Makes 8-10 Tacos

Ingredients:

Tacos

  • 2 medium sweet potatoes
  • 1 14 oz. can or package of organic black beans
  • 1 Tbsp. olive oil
  • 2 tsp. cumin 
  • 1 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • Salt and pepper to taster
  • 8 Soft organic corn tortillas 

Guacamole

  • 4-5 ripe avocados
  • 1/2 small red onion (diced)
  • 1 medium tomato (diced)
  • 1/2  bunch cilantro (chopped)
  • 1/2 jalapeno (diced)
  • Juice from 3 limes
  • Salt and pepper taste

Pico De Gallo

  • 4 tomatoes 
  • 1/2 small red onion (diced)
  • 2 small cloves garlic
  • 1/2 bunch cilantro 
  • Juice from 2-3 limes
  • Salt and pepper to taste

Toppings

  • Vegan sour cream
  • Sriracha aioli


Directions:

1. Peel off the skins of the sweet potato and cut into 1 inch chunks. 

2. Bring water to a boil in a large saucepan and cook the sweet potato until soft, about 20-30 minutes. 

3. Bring your skillet to low-medium heat, and add the olive oil, black beans, spices, and salt and pepper. You may need to adjust the spices according to taste. Then add the cooked sweet potato and gently smash and mix into the bean mixture. 

4. Chop and mix together all the guacamole ingredients and do the same for the pico de gallo. 

5. Warm the corn tortillas in a pan for about 2 minutes on each side. Add the sweet potato mixture, guacamole, pico de gallo, and vegan sour cream and sriracha aioli which you can buy in your grocery store. Enjoy! 

Spicy Kale Salad With Creamy Avocado Dressing

photo 2 copy Where do you get inspiration for your recipes? A lot of the time I get my inspiration from seeing whats in seasons at the local farmers market. What looks the most fresh and ripe, and I also think about what food combinations will go well together. In the summer time I like to eat lighter and make refreshing smoothies, juices, and salads. Especially when its hot outside.

I bought a bunch of beautiful locally grown kale for $2 and it lasted me about 6 meals! With the right food portioning and mixtures, your options for kale recipes are unlimited. I'll use a leaf in the morning in a smoothie blended with almond milk, banana, and berries. For lunch or dinner I'll massage the kale with olive oil and mix in seeds and other veggies. Its a good idea to use ingredients you already have in your kitchen so they don't go bad and are wasted.

I'm an advocate of eating a nutrient rich plant-based diet no matter what diet you follow. Ever since I've become vegan, I've made sure to eat plenty of iron rich foods as well as foods rich in calcium. You have to be mindful when beginning any new way of eating. You have to be prepared and know what foods will provide you with certain nutrients, because you shouldn't feel tired and weary, you should feel rejuvenated and great! Thats the whole point of eating, to nourish your body, and give it the fuel it needs to run and heal properly.

My dream one day is to be able to have a big backyard and live off the land as much as aI can. Grow a garden and create beautiful dishes from produce I grew! I think the more we realize how harmful man-made and genetically engineered food is, the more we go back to our roots. Our bodies have always been used to breaking down whole foods, so when we introduce highly processed food with chemical additives in them, our body doesn't know what to do and prepares for the worst. It doesn't know how to break down those foods, so they clog you're digestive system and get turned into fat. Your body also puts on weight so that in case you get sick from these foods it has fat to feed off from. When man used to hunt and wasn't able to find food it would eat the stored energy (fat) that was stored in your body. Our body's ecology will not change this way of working. So the thing we need to change most is what we put in our mouths.

We now look at food as something to treat our taste buds and cravings, and no longer see it as nourishment and medicine. Yes, food should taste good, but it also shouldn't become an addiction. Sugar is 7 times more addicting than cocaine! That just blows my mind! And we allow our children to grown up with this poison, and feed it to them all day long and see it as rewards or just meals. When children receive a good grade on a test, what else do they receive with it? A lollipop, cupcake, a party filled with snacks like processed cakes and chips. What happened to enforcing good eating habits and rewarding kids with un-harmful food? This is where addiction begins. Society plays a big role in our children's future, which is very much dependent on sugar. I hope that  diabetes and obesity epidemic will make parents and children want to learn about nutrition and ways to eat healthier . Health coaches are great sources for this kind of information. I would love to help you learn how to reduce your sugar cravings and get rid of them completely!

This recipe includes many of my favorite ingredients! Sweet potato, kale, quinoa, black beans, pumpkin seeds, and the most delicious Serrano peppers and cucumbers found at the farmers market. Its packed with so many yummy flavors, each bite will have you wanting more!

 

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Spicy Kale Salad With Creamy Avocado Dressing

Yields 2 servings

Ingredients:

Salad:

  • 5 Leaves of kale (de-stemmed)
  • 1 medium sweet potato
  • 2 cloves of garlic (minced)
  • ½ cucumber (thinly sliced)
  • 1 pepper (diced)
  • ¼ cup pumpkin seeds
  • ½ cup cooked quinoa
  • ½ cup black beans
  • 2 cups Serrano peppers
  • 4 TBSP olive oil (for sweet potato)
  • 2 TBSP olive oil (for Serrano peppers)
  • ½ ripe avocado (for garnish)

Dressing:

  • 1/2 ripe avocado
  • 6 TBSP olive oil
  • ¼ tsp cayenne pepper
  • ½ lemon juice
  • Salt and pepper to taste 

1. Preheat oven to 400’F. Cut sweet potato into small cubes and coat with 4 TBSP of olive oil and minced garlic. Cook for about 30 minutes, until cooked through and caramelized.

2. Sautee Serrano peppers in olive oil and salt and pepper on medium-low heat in griddle pan until charred on all sides, about 20 minutes.

3. Cook ½ cup of quinoa and ½ black beans together with 1 cup of water on low heat for about 15-20 minutes until cooked.

4. To make salad dressing, mash avocado, and stir in the rest of the ingredients and mix well.

5. Roughly tear kale leaves into bit sized pieces. Massage kale with ½ of salad dressing mixture for about 3 minutes.

6. Mix in quinoa and black beans, cucumber, pepper, Serrano peppers, roasted sweet potato, and pumpkin seeds. Finish dish with sliced avocado and pour the rest of the salad dressing on top. Add salt and pepper to taste.