Recipe type: Main Dish
Jalapeño & Green Apple sauce
2 Tbsp coconut oil
large sweet potato
handful chopped grape tomatoes
2 Tbsp chopped onion
1 Tbsp chopped fresh cilantro
Himalayan pink salt and black pepper to taste
Preheat oven to 425℉
Slice a large sweet potato into 1/4” thick slices
Lightly coat each side with coconut oil
Lay flat on a baking sheet and roast for ~10-15 mins on each side until fork tender and crispy edges appear
Heat over medium heat in large pan/skillet with 2 Tbsp oil
Let cook for 10 mins or until well heated/fully cooked throughout
While the taco “meat” cooks, prep the Romain and set aside
For the Pico de Gallo, combine handful chopped grape tomatoes, 2 Tbsp chopped onion, 1 Tbsp chopped fresh cilantro, and the juice of Half lime with some Himalayan pink salt and black pepper to taste — set aside
Once the sweet potatoes and taco “meat” have finished cooking you’re ready to build your tacos/toasts!!
This meal is also completely vegan, gluten free, dairy free, and packed with healthy, tasty goodness!
Recipe Credits: @thenoshingfox
Comments will be approved before showing up.