Sweet Potato, Parsnip and Zucchini Tacos

Me and regular ol’ potatoes are on the outs right now, in my latest attempt to reduce inflammation. Obviously I miss them, so I have been trying to substitute them with other non-nightshade options. Thus, these tacos were born! The parsnips and sweet potatoes serve as my potato-y substitute and honestly worked really well in a taco. I fried them up similar to the ultra crisp fried potatoes (recipe here), so they added a nice crunch to the dish.

Everything harmonized quite well in this dish as far as both flavor and texture go. The veggies had a nice crisp and were spiced with a hint of allspice, making them taste subtly of Christmas. These sat on top of refried black beans that provide some savor and substance. To top it all off was guacamole with cucumber for a little fresh snap, and a smoky yogurt ranch for that creamy harmonizing finish.

The recipe is pretty straight forward and is an excellent dish to make for a few week night meals. As it is listed here, it makes about 4 to 5 servings so is a pretty ideal prep!

Ingredients

Crispy Veggie Filling

• 2 medium sweet potatoes – cubed
• 2 medium parsnips – cubed
• 1 large zucchini (2 small) – cubed
• 6 cups water
• 2 tbsp. baking soda
• 1 tsp. salt
• 2 tbsp. peanut or coconut oil
• 1 tsp. allspice
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 2 tsp. paprika
• salt and pepper to taste

Refried Black Beans

• 14 oz can refried black beans (or whole beans that have been ran through a food processor)
• 2 tbsp. Cheesy Taco Seasoning (recipe here)

Cucumber Guacamole

• 2 – 3 medium avocados
• 1 medium cucumber – chopped
• 1/4 cup green onions – chopped
• 2 tbsp. fresh dill (2 tsp. dry) – chopped
• 1/4 cup. cilantro – chopped
• 1 tbsp. lemon juice
• salt and pepper to taste

Smoky yogurt based ranch

• 1 cup plain coconut yogurt
• 2 tbsp. fresh dill- chopped (2 tsp. dry)
• 1/2 tsp dried and ground thyme ( or 1 tbsp. fresh)
• 1/2 tsp. dried and ground oregano (or 1 tbsp. fresh)
• 2 tbsp. fresh parsley – chopped
• 1 clove of garlic – minced
• 1 tsp. smoked paprika
• 1/2 tsp. liquid smoke
• salt and pepper to taste

Other

• Corn Flour tortillas
• hot sauce
• cilantro and green onion for garnish

Instructions:

Crispy Veggie Filling

1. Bring water to a rolling boil in a large pot, add baking soda and salt
2. Drop in cubed parsnips and sweet potatoes – boil for 10 to 15 minutes until soft but still firm – drain
3. Heat the oil in a pan over medium high heat, add in boiled veggies and zucchini along with seasoning. Stir to coat in oil.
4. Let veggies cook on one side for 5 to 7 minutes, or until crisp. Toss and cook for an additional 5 to 7 minutes until desired crispiness is achieved (I like mine virtually burnt)
5. Turn heat to low until ready to eat

Refried Black Beans

1. Mix bean and seasoning in a microwave safe bowl
2. Heat in microwave for 3 minutes – set aside until ready to eat

Cucumber guacamole

1. Combine all ingredients into a mortar and pestle – grind until well combined

Smoky yogurt based ranch

1. Combine all ingredients into a small bowl and stir to combine

Assembly

1. Heat tortillas you will use in the microwave with a cup of water for 30 seconds
2. spread 1 – 2 tablespoons of beans into each tortilla, top with crispy veggies
3. top with guacamole and ranch sauce and garnish with your desired fixins

Enjoy!