I have never been one to scream praise to a vegetarian meal ,however, my take on ‘meat free Monday’ taco, may lead me on the ultimate conversion.
With Cape Town entering code red water shortages, I feel as if its my duty ,albeit small to save water. Now my single attempt to go against the meat industry’s excessive use of water (unfortunately short lived due to my love of red meat) saw me questioning how I would live my #TacoTuesday best life without the sacrosanct of meat…
Enter the humble ,although aptly named, Beauregard Sweet Potato – in all of its golden glory.
Enter the humble, although aptly named, Beauregard Sweet Potato – in all of its golden glory.
My love of Sweet Potato began in an unconventional manner due to my mother’s enforcing that we be ‘polite, accept what we are given and NEVER let it be known that you don’t enjoy something that someone has fed you’. I was on a weekend exeat to a friend’s house #boardingschoolchild, when I found myself at the table being offered sweet potato.
‘Be polite, accept what we are given and NEVER let it be known that you don’t enjoy something someone has fed you’
Now, up until this point, I had vehemently refused to let a purple skinned potato anywhere near my mouth and on countless times refused dinner after my mum had surreptitiously snuck it in, in the hopes of weening her children away from the spudsy potato. But here I found myself, prisoner to a orange chip, wishing that I had given it a try.
I found myself prisoner to an orange chip
What happened next set about a astronomical turn of events, that I’m sure jolted my mum who was a mere 600kms away. Korkor Opai-Tetteh had eaten an sweet potato and she had become a sweet.p convert. Everything that I once loved that was a testament to the mighty, famine-fighting potato was replaced by the royal purpled skin and its equally golden orange brother, sweet potato.
Now, if I went into my come-to moment with beans, you would believe that I was a malnourished, starch-loving child, who barely escaped the clutches of the fussy child syndrome .
Sweet potato marinade
- 1 lemon: juiced
- 1/2 onion: grated
- 2 tsp garlic: minced
- 1 tbsp chilli powder (this can be altered depending on your chilli tolerance)
- 1 tbsp smoked paprika
- 1 tbsp oregano
- 1 tbsp cumin
- A good seasoning of black pepper and salt
- 1 head of red cabbage, finely shreded
- 1 lemon or lime (entirely dependent on what you have)
- A good amount of salt
Balsamic vinegar guac
- Balsamic vinegar
- Créme Fraîche
Taco and filling
- 2 Beauregard sweet potatoes, diced
- 1 tbsp olive oil
- Sweet potato marinade
- 1 can of black beans, drained and rinsed
- Balsamic guac
- Pre-heat the oven to 190 degree Celsius
- Add all the ingredients for the sweet potato marinade in a bowl
- Add the diced sweet potatoes into the marinade and mix until all the sweet potatoes are covered.
- Lay the marinated sweet potato onto a baking dish and drizzel with olive oil and place into the oven for 40 minutes or until the sweet potatoes are softened.
- While the sweet potatoes are cooking, move onto making the cabbage salad and the balsamic ‘guac’
- For the salad: add the shredded cabbage, lemon juice and salt and give it a toss
- For the ‘guac’: add créme fraîche, balsamic vinegar and salt to taste. The measurements are entirely dependent on how strong you want it.
- Once the sweet potatoes are done, add the black beans and give a good toss
- Now for the best part, assembly.
- Add a generous amount of the sweet potato and black bean mix to a warmed tortilla, add the cabbage slaw next followed by the balsamic ‘guac’ and finally top with a good crumble of feta and your coriander or watercress
This recipe keeps for a week in the fridge and can be enjoyed cold or reheated.
In this post, I’ve touched on some interesting things that I have read and I strongly suggest that you give them a read!
But for now, thanks for reading.