Fall Squash Tacos with Brazilian Leeks

This recipe comes to us from Brittany Lynn Kriger Certified Integrative Nutrition Health Coach of The Soul Food Project, food artisan and lover of food. We love Brittany's approach: No Restriction. No Dieting. She focuses on balanced eating, shifting proportions and adding in more whole foods. The result? More energy. More feeling amazing. Speaking of amazing, these root vegetable tacos are just that. Full flavor and completely satisfying. Just the thing for Meatless Monday!

Ingredients for the Root Vegetable Filling:

2 lbs assorted root vegetables/squash (sweet potato, butternut squash, parsnips, carrots, turnips, beets, etc)

1 red onion

2 Tbl Dark la Mesa Chili Powder

2 Tbl Key Lime Avocado Oil

Sea salt to taste

Directions for the Root Vegetable Filling:

Preheat oven to 400 degrees. Peel and dice vegetables and onion into bite size chunks--about 1/2 inch. In a bowl, toss the vegetables with Key Lime Avocado Oil, Dark la Mesa Chili Powder and salt. Spread evenly on a baking sheet and roast in preheated oven for 30-45 minutes.

Ingredients for the Brazilian Leeks:

3 leeks

1 Tbl coconut oil

Salt & Pepper to taste

1/2 cup 18 Year Balsamic Vinegar

1.5 Tbl Honey

Directions for the Brazilian Leeks:

Cut off the tip of the bulb and about two inches of the tougher lower green section. Slice the leeks open lengthwise where the leaves meet the stem, and unwrap the leek leaves, individually (like unzipping a jacket). They're going to be very sandy and very dirty, so wash each leek individually. Chop them into 2" pieces.

Melt coconut oil over medium high heat in a large pan. Sauté leeks, stirring often. Saute until browned and wilted, about 10-15 minutes. 

In a small saucepan. combine the 18 Year Balsamic and honey. Simmer to reduce the mixture to the consistency of honey. Pour this mixture over the leeks and stir to combine. Season with Salt and Pepper. Serve with the Fall Squash Tacos.


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