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)
olive oil
veggie broth *
sea salt
red pepper flakes
shredded cheese
taco shells
* I keep some homemade veggie broth or a container of Imagine vegetable broth in the fridge for oil-free sautéing and for adding moisture to mixtures like this.
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!
Melissa
Tags: community supported agriculture, farm fresh, gluten-free, tacos, vegetarian
This sounds like a wonderful lunch! I actually love enjoying vegetarian meals…not that I’ll ever give up meat (because there are times when I really crave it) but there are many days I love to simply celebrate veggies like in this recipe. Yum.
Even tho I love grass fed beef on occasion, I do prefer my tacos vegetarian. Beans are a great protein source and there are so many types you can play with. Tacos are sooo satisfying and these look delicious!
Yummy! These look great!
I don’t eat much meat either. Usually only when we eat out as it can be hard to eat gluten free and vegetarian out, except for at ethnic food restaurants. And I’m like Alta, I do get cravings for meat.
What a delicious lunch!
Aside from the fact that the tacos look fabulous, I was struck with how you articulated how you are “evolving toward being a vegetarian.” Such great awareness and insight into how your body feels and reacts. (And of course the external cues of the CSA box, but still)
Veggie tacos for the win!
Melissa,
I sat and watched the same tennis match…. and to think you were tucking in to these fabulous tacos while I was sipping my English tea!
The tacos look really good….. do I spy some grated Gruyere cheese?
I must be getting old, all the male tennis players look like mere boys…. the 40 plus group probably have to stop at the end of each game for a snack and some oxygen…… that’s where we come in Melissa…. we’ll be there along side, offering tacos and an ice pack…. the latter being for me in case Patrick Rafter appears 🙂
Cid
Wow! Those do look incredible. I do still use a little meat on my tacos (have to have it for Mr. GFE, a.k.a. Mr. Carnivore anyway), but I’ve been loading them up with veggies of late (sans cheese) and really enjoying them that way! My favorite tacos are ones with beans. 🙂 Oh, and love the pico!
Shirley
Hi Melissa… These tacos look delish! I bet you can’t wait for the CSA deliveries to start.
Cheers, Pete
I’m convinced that just about anything can be stuffed into a taco shell with some level of success. I love the all veg idea! Reminds me of the taco salads we’ve been constructing lately at our house (same basic concept, only served over lettuce with crushed tortilla chips on top)
Alta,
I love your concept of “celebrating veggies.” I’m going to “steal” that line!
=)
Karen,
You’re right, tacos are satisfying. In fact, although it’s only 9:15 AM right now, I’ve been up for 5 hours and am about ready to have some breakfast tacos!
Renée,
I love it — Renée is my middle name! It’s a great name. I eat a mostly veggie diet and sometimes I realize I haven’t had meat for ages, but like you and Alta, I crave protein like that on occasion. I guess I’m just very picky about what my choices are.
Welcome to my blog. I’m off to check out yours.
Erin,
Thanks for your comments. I always appreciate your health wisdom. Yes, veggie tacos for the win (whatever that win might be)!
Cid,
Yes, we do have some commonalities, don’t we! And where is Patrick Rafter when we need him? You’re right, these “kids” who are at the top of the game now look to be all of 16 (some probably are). Then there are guys like Roger Federer who has been around forever and he’s only in his 20s.
When I come visit, we’ll plan to go to Wimbledon and hang out in the bleachers with the celebrity spectators. Bjorn Borg, maybe? Nah, let’s stick with Patrick. I’ll bring the ice packs.
=)
Cid,
I almost forgot.
Tacos?
What tacos?
😉
Shirley,
Do you do fish tacos? Mr. GFE might like those. With some shredded cabbage. My son makes the best fish tacos with soft shell tortillas. Healthy, light and perfect for summer. Mr. GFE could even have a nice gin and tonic or Corona with lime to go with the tacos.
The more I think about it, can we join you?
xo
Pete,
They really are delish. And yes, I’m counting the days until Andy and the gang at Grant Farms start delivering boxes of fresh veggies. Next week! Can’t wait!
Hope all is well with you guys. Kelli should be getting close now. Boy, you are going to have your hands full with 3 beautiful girls!
=)
Lo,
Yes, we’re on the same page with these tacos. Yours are just upside down!
Happy 3rd blog anniversary! And thanks for all your wonderfully creative recipes!
Oooh, now that I think of it, these tacos would be perfect followed by your lime, cilantro ice cream.
YUM!
Great recipe! Kinnikinnick has an article on their blog about food and non-food products which have gluten “hidden” within them – like soy sauce and sun screen! Some good food for thought… http://blog.kinnikinnick.com/. Thanks, Shelley | Kinnikinnick Foods
I love veggie tacos! I’ve done lots of experiments but my favorite so far is black beans with diced zuchinni and corn.I do a sprinkle of each, cumin, paprika, chili powder, garlic powder,oregano and soy sauce.I also do soft white corn tortillas and heat them direct on the fire from the stovetop. I’m going to try out your veggie burgers for a bbq today=)
What a delightful recipe!!
MMMMMM,..It sure looks quite fab too!
Many greetings from a foodie fan from Brussels, Belgium!!
I want to eat lunch at your house!
Shelley,
Thanks for the information. I’ll check it out. And yes, gluten is everywhere! That’s why I’m a fan of farm-fresh, whole foods. No cryptic labels to read!
Tara,
Thanks for your comments. Black beans, diced zucchini and fresh corn sounds wonderful. I love heating up soft tortillas right on the stove. They taste delicious that way.
Love your spice mix combo!
Sophie,
Welcome and thanks for stopping by (all the way from Belgium)! Don’t you love the internet for hoping all over the world!? I’ll be over to check out your blog shortly.
Take care!
Diana,
You’re always welcome here. But only if I can stop by and have one of your wonderful creations for dinner! Or maybe a breakfast drink. One of your super green smoothies!
xo
Wow! What a fantastic idea! I’m always trying to figure out how to make more meals meatless! This is so perfect and we are filling to the brim with CSA veggies! It’s like Christmas all summer long! 🙂
Carrie,
Thanks for stopping by. I find making meatless meals easier than the other way around. I love making tacos out of whatever is in my box. Same with GF pizza!
Just made this for dinner tonight, but I used Black Beans instead of Pinto beans. I think I read somewhere that you can’t eat Black beans, but for all other readers who can, I definitely recommend this. I must admit I was leary about the combination of the sweet potatoes, but this recipe will now become a regular. It was fantastic. Thanks 🙂
Yay! Glad to hear that and thanks for taking the time to let me know. I love these tacos!