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Healthy Morning Sweet Potato Tacos

Healthy Morning Sweet Potato Tacos

Back in my drinkin’ days, my barhopping friends and I used to go to one particular 24-hour greasy spoon after last call, in some misguided effort to sop up all the alcohol we’d downed with fried things and cheese omelets (I had no idea: please forgive me, animals of the world). All these years later, I don’t drink anymore and I certainly don’t eat cheese omelets; it just feels great to eat something loaded with nutrients regardless of what we’ve done the night before. I like anything where extra little add-ins add excitement, as with tacos, and I love a savory breakfast or brunch. Most hashes are loaded with oil so I wanted to create a different, more health conscious experience for my more, um, sober tastes: don’t expect a crispy, greasy hash from this dish. You will get abundant flavors and textures, though. By the way, if you want to make this on a weekday before work, par-boil the potatoes the night before and it will take about ten minutes to make. Also, and if sweet potatoes aren’t your thing, this would work equally well with white potatoes.

Healthy Morning Sweet Potato Tacos

3 sweet potatoes, peeled or partially peeled (I like mine peeled in stripes)
2 teaspoons olive oil, divided
1 yellow onion, diced
1 – 2 hot peppers of choice, optional, seeded and diced (I used poblano)
1 teaspoon low-sodium tamari or soy sauce
15 ounces black beans
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 handfuls baby spinach
Juice of ˝ lime
Salt and pepper to taste

Start a large pot of water boiling and then par-boil your diced sweet potatoes until just tender, approximately three minutes. Drain. Be mindful to not over-boil or these will easily become mushy.

Meanwhile, in a large skillet, heat 1 teaspoon of olive oil over medium-high heat. Once warm, sauté the onions and peppers for about six minutes, until the onions begin to brown, stirring often. Add the garlic and sauté another two minutes. Add the drained sweet potatoes, remaining 1 teaspoon of olive oil, tamari, black beans, and spices. Cook together for about three minutes, stirring carefully, so as to not mush up the sweet potatoes. Once cooked through, add the baby spinach, and stir until beginning to wilt, less than a minute. Turn off the heat, stir through the lime juice, salt and pepper and any additional seasonings.

Plate up as tacos or just enjoy in a bowl without a tortilla and dress them up as you like: we garnished with parsley, guacamole and hot sauce. Other great add-ins are pickled peppers, cilantro, red onions, dairy-free sour cream and vegan cheese.

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