March marks National Nutrition Month, and Jewel’s Bakery and Cafe is Phoenix is getting an early start. Vegan or not, whip up these whole garden tacos for a healthy but hearty meal that whole family will enjoy.
The Whole Garden Tacos
Corn tortillas
1 medium sweet potato
1/2 cup cooked black beans
1/2 cup spinach
1/4 cup sliced onions
1/2 cup sliced mushrooms
1/2 cup cooked quinoa
3/4 cup raw cashews (soaked for 2 hours)
1/2 cup nutritional yeast
1/2 tablespoon mustard
1/4 cup cilantro
1/2 cup water
1 lime
1/2 avocado
Salsa
Peel and dice sweet potato into squares, slice onion. Toss in olive oil and salt and pepper and bake at 375 for 20 minutes or until fork tender. While the sweet potatoes are cooking, blend cashews, nutritional yeast, lime juice, mustard, and water until creamy. Warm corn tortillas on the stove, or in the microwave for 15-30 seconds. In a pan, sauté spinach, mushrooms, black beans, sweet potato, and cooked quinoa. Stuff your tacos with veggies and top with avocado slices, cashew cilantro cream sauce, and salsa.
Recipe: The Whole Garden Tacos
