This was my lunch today and trust me, it was delicious. Actually, it was more like dinner masquerading as lunch. I have a weekend yoga workshop with Matthew Sanford that starts tonight, so I thought I’d reverse things and eat my big meal this afternoon. I just ate these tacos while watching Nadal make his way into the finals of the French Open.
I think I’m evolving into a vegetarian. While I haven’t made it a definitive, 100% choice yet, I’m moving in that direction. I’ve never been much of a meat eater, so this all-veggie drift is natural for me. I don’t find it difficult to make up vegetarian versions of typical mainstream meals. In fact, it’s fun and entertaining. Plus, my Grant Farms CSA deliveries start soon, so farm-fresh, organic veggies will be abundant. Might as well start experimenting now.
farm-fresh gluten-free roasted veggie tacos
what you need for the tacos
1 medium/large sweet potato, peeled and chopped into small squares
1 cup broccoli, chopped into bite sized florets
1 medium zucchini, chopped
1 can (15 oz) pinto beans, rinsed (I like Eden Organics because the cans are BPA-free)
veggie broth *
red pepper flakes
what you need for the pico de gallo
1 avocado, chopped
1 tomato, chopped with juice
1 jalapeno pepper, seeded and minced
3 green onions (scallions), thinly sliced well into the green section
2 – 4 tablespoons cilantro, finely chopped
1 – 2 cloves garlic, minced
1 green lettuce leaf, finely chopped
juice of 1/2 lime
sea salt to taste
what you do
Place all the ingredients for the pico de gallo into a medium bowl. Mix well and let sit while making the tacos.
Heat oven to 400 degrees. Place chopped sweet potato in a medium sized bowl. Drizzle with a small amount of olive oil (maybe 1 tablespoon at the most). Mix it up with your hands so the potato pieces are covered. Place on a lightly oiled cookie sheet, sprinkle with sea salt and place on middle shelf of the oven. Set timer for 15 minutes. Watch as they can burn quickly.
Place chopped zucchini and broccoli in the bowl you used for the sweet potatoes. Add a touch of olive oil and toss to coat.
After about 15 minutes or so (the potatoes should be half-done), shove the potatoes aside and add the broccoli and zucchini mix to the cookie sheet. Sprinkle with sea salt and return to oven for 10 to 15 more minutes. Keep an eye on it as the broccoli florets burn easily. Using a spatula, turn the veggies if needed. Remove from oven once they’re finished roasting.
Heat a small amount of veggie broth (maybe 1/4th cup) in a large skillet. Add beans, roasted veggies, red pepper flakes and sea salt. Stir until well heated. You might need to add a touch more broth. You want it moist, but not drippy.
While the mixture is heating, place the taco shells in the oven. It will only take a couple of minutes to heat them up. Watch carefully, they’ll burn quickly.
Fill taco shells with veggie/bean mixture, sprinkle with shredded cheese, top with pico de gallo. Yum! Who says tacos have to be made with pork or beef? You might also like my kale taco recipe. Check here for details.
Peace, love and veggie tacos!