HEATHY VEGETABLE TACOS

On Wednesdays, we eat tacos! These little shells of deliciousness are a staple in our household at moment. They’re so quick, so easy, so tasty and feel so naughty – just how I like it!

Healthy food is so much more than just a bowl of carrots and kale! Getting creative in the kitchen doesn’t have to be complicated or lengthy. These tacos take less time to prepare than a pizza does to cook! I hope y'all enjoy them as much as I do!

I've listed both vegetarian and vegan options below so have a little play. 

Ingredients: serves 2 - 3 people

6 x Taco shells
6 - 8 balls / chunks of mozzarella or vegan cheese
2 tbsp sauerkraut *see notes
1 large sweet potato – peeled and chopped into small chunks
1 large portobello mushroom - chopped
1 red bell pepper - chopped
1 onion – diced
1 can of tinned tomatoes
1 tbsp olive oil
1 tbsp paprika
1 tbsp mixed herbs
Salt and pepper to taste

Guacamole:

1 large avocado – peeled and destoned
2 tbsp natural Greek yogurt or vegan coconut yogurt
Salt and pepper
Juice of 1 lemon

Method:

Heat the oven to 190 degrees.

Place the peeled / chopped sweet potato in a pan of boiling water and boil for approx. 10 minutes, until soft.

In the meantime, place a little olive oil in a heated pan and add in the chopped onion, red pepper and mushrooms. Sprinkle in the mixed herbs, paprika, salt and pepper and lightly fry for approx. 7 minutes.

Once soft, drain the sweet potatoes and add into the pan along with the tinned tomatoes. Place on a low simmer for approx. 5 minutes.

Add the chopped mozzarella or vegan cheese into the pan and allow to melt – mix well.

Place the taco shells on a lined baking tray and oven for 1 - 2 minutes (until crisp) – be careful not to burn.

To prepare the Guacamole:

Place the peeled avo in a bowl and mash it with a folk. Add in the yogurt and lemon juice, sprinkle with salt and pepper and mix well.

Once ready to serve, fill the tacos to the brim with your filling, add a dollop of guacamole and a tbsp of sauerkraut to top - Enjoy

*For this recipe I used beetroot sauerkraut which you can pick up from your local health store, although any type will work. The recipe will work just fine without sauerkraut but it does give the dish an extra zing and it is full of so many amazing benefits so I try to incorporate it where I can. If you’re wondering what else to use it in, you can eat it with salads, add it to eggs on toast or I often just eat a spoonful a day before my evening meal as it’s full of amazing enzymes that’s helps breakdown food, absorb nutrients and is full of beneficial probiotics that is good for the gut.