Ready for a meal that’ll satisfy your comfort food needs in the depths of winter? These Pulled Sweet Potato Tacos with Green Hemp Cream and Kale seriously do the trick! A couple of these tacos and a few episodes of The Office (or your favourite feel-good TV show) spells out bliss on a chilly night. I’m happy to announce that I am emerging from a slump that began over the holidays. Something about the frenzy of it all- and we don’t even go all-out at Christmas- put the brakes on my creative flow. Now that routine is once again present, I can feel my energy increasing and the inspiration to come up with new recipes and improve this space has returned.
Speaking of inspiration, the idea for this recipe came from a pulled sweet potato sandwich that I recently enjoyed at Pure Kitchen. While I’ve seen many recipes utilizing jackfruit for that ‘pulled meat’ effect, I’ve never tried making it myself, and we all know how obsessed I am with sweet potato (I feel like it’s more readily available in stores, too). Also, I’m definitely more of a taco gal than a sandwich gal, so I took the concept of pulled sweet potato, added lots of smoky and spicy barbecue flavours, whizzed up a cooling hemp-cilantro sauce with lime to provide flavour contrast, and even added a quick shredded kale slaw for your health! The flavours here are definitely southwestern, which is one of my favourite cuisines, especially when it’s so chilly outside!
I hope that 2019 has been treating you well so far. I’ve slowly been getting back into the running groove and am currently trying to decide between running a full marathon or a couple of half marathons in May. I’ve also been enjoying lots of yoga, HIIT, walking, and overall just embracing good people and good energy. School has started back up again, too, and although I’m not stoked about what I’m studying, I’m definitely enjoying the change of pace and am finding a lot more free time in my days to hit the pause button and relax- something I haven’t always been good at, but am always working on!
Pulled Sweet Potato Tacos with Green Hemp Cream and Kale
Ingredients
Pulled Sweet Potato
- 1 tbsp extra virgin olive oil
- 1 small red onion, finely diced
- 3 cloves garlic, minced or pressed
- 1/4 tsp sea salt
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 6 cups packed shredded sweet potato (from about 2 large sweet potatoes)
- 3/4 cup barbecue sauce (preferably an organic vegan one)
- 3 tbsp hot sauce (I used Frank’s original)
Green Hemp Cream
- 1/4 cup freshly squeezed lime juice (from 2-3 limes)
- 2 tbsp extra virgin olive oil
- 1.5 tbsp apple cider vinegar or red wine vinegar
- 1/4 tsp sea salt
- 1 bunch cilantro
- 1/4 cup hemp hearts
- 1-2 tbsp water, to thin, as needed
Simple Shredded Kale
- 1 bunch kale, thinly sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp lime juice
- 1/4 tsp sea salt
- 1/4 cup crumbled goat or sheep feta (optional)
Everything Else
- 8-12 6-inch wheat or corn tortillas of choice (I used sprouted wheat)
- 2 ripe avocados, sliced
- hot sauce, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Once oil is shimmering, add onion and garlic. Add salt and spices. Cook, stirring occasionally, for 5 minutes, or until lightly browned and fragrant.
- Add sweet potato. Cook for five minutes, stirring often to prevent sweet potato from sticking to the pan. Add barbecue sauce and hot sauce. Cook for 15 minutes, stirring often, until sweet potato has softened but still retains some crunch. Turn off stove and cover until ready to eat.
- Next, prepare the Green Hemp Cream by adding all ingredients into an upright blender and blending until smooth. You want the consistency of a creamy ranch dressing, so add water as needed until proper texture is achieved.
- Place the kale in a large bowl. Massage the olive oil into it until soft and bright green. Add lime juice and salt and massage again. Add feta, if using.
- Warm up tortillas on the stovetop or in a covered dish in a 300 F oven for 5 minutes right before serving.
- To serve, place desired amount of sweet potato, kale, and avocado on a tortilla and drizzle with cilantro cream and hot sauce.
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