superfood tacos with avocado cashew cream

I’m not sure if there is any other meal that contains so many superfoods!  These tacos are overflowing with “good for you” flavor!   I could go on for days about the nutrients in the beans, sweet potatoes, kale, etc.

But, I’ll save you the details and sum it up by saying…these tacos are the bomb!

superfood tacos with avocado cashew cream

Superfood tacos

2 tablespoons olive oil
1/2 red onion, thinly sliced
2 large garlic cloves, minced
2 large kale leaves, torn into small pieces
1 cup roasted sweet potato cubes (**see note below**)
1 15.5 ounce can black beans, drained and rinsed
1 tablespoon braggs amino acids, coconut amino acids or tamari
1 teaspoon cumin
Fresh cilantro
Cholula or hot sauce (optional)
Corn tortillas

-add oil to a large skillet over medium heat
-sauté red onion and garlic for 5 minutes
-add kale and sauté until kale is wilted
-add beans, sweet potatoes, braggs amino acids and cumin
-sauté for 3-5 minutes
-lightly heat corn tortillas in an ungreased frying pan over medium-low heat
-assemble tacos, add a generous scoop of avocado cream and garnish with fresh cilantro and cholula

Avocado cashew cream

1 avocado
2/3 cup water
1/3 cup raw cashews (soaked in water for 1-2 hours)
2 tablespoons fresh lime juice
1/2 teaspoon maple syrup
Salt to taste
superfood tacos with avocado cashew cream
-drain cashews
-add all ingredients to a food processor and blend until smooth and creamy
-taste and add salt as needed

superfood tacos with avocado cashew cream
**Roasted sweet potatoes**
-wash and peel two small sweet potatoes, cut into small cubes
– drizzle with 1 tablespoon olive oil, tossing to coat, place on a roasting pan or cookie sheet

– roast at 400 degrees for 40 minutes or until soft

Superfood Tacos

The tacos would be great on their own or with sliced avocado but, I recommend going the extra step to make the avocado cashew cream!  It’s a great substitution for sour cream or cheese and kept this dish light by adding a hint of lime!

superfood tacos with avocado cashew cream

vegan kale and pine nut pesto

Kale, kale and more kale!  

This is a recipe that will put your garden full of kale to good use!   It is a vegan version of pesto but, feel free to add fresh parmesan for added flavor!

kale and pinenut pesto

Kale and Pine Nut Pesto

1 large bunch of kale (remove leaves from stem)

1/2 cup olive oil

1/4 cup packed fresh basil leaves

1 large clove garlic

1/4 cup pine nuts

juice and zest of one lemon

salt and pepper to taste

kale and pinenut pesto

-Bring a large pot of water to a boil.

-Blanch kale for 30 seconds, remove, drain and run under cold water or place into an ice bath.

-Dry kale and give it a good squeeze to get rid of excess water.

-Blend all ingredients together in a food processor.

-Taste and add salt and pepper as needed, enjoy!

kale and pinenut pesto

This recipe made a large portion!  I served it over brown rice pasta for dinner, then mixed a little into scrambled eggs the next morning and still had left overs!  It would make an excellent spread for sandwiches or add a dollop to grilled vegetables!

You could substitute the pine nuts with walnuts and the kale with spinach if you wanted to mix it up a bit!

kale and pinenut pesto

I swear he has a clean face most of the day!

crispy coconut kale, tempeh and chickpeas with maple tahini dressing

Yes, another kale recipe….but, I couldn’t help myself from grabbing this bunch of dino kale as I was walking through Phoenix Fruit.  I won’t go into detail on the benefits of kale yet again, so I will just leave you with the recipe :)

 crispy coconut kale

This is something we make on a regular basis because it is so easy to whip up! This recipe packs a protein punch from the tempeh, chickpeas and quinoa, it’s a surefire way to keep you full and energized!

Crispy Coconut Kale, Tempeh, and Chickpeas with Tahini Maple Dressing

Crispy Coconut Kale:

1 bunch of kale, trimmed and rinsed

olive oil

unsweetened coconut flakes

sea salt

Tempeh and Chickpeas:

1 block tempeh, cut into cubes

1 can chickpeas, rinsed

2 tablespoons coconut oil

2 tablespoons braggs amino acids

crispy coconut kale

Tahini Maple Dressing:

½ cup water

¼ cup olive oil

1 clove garlic

2 tablespoons maple syrup

2 tablespoons braggs amino acids

2 tablespoons tahini


-Rinse kale and pat dry.  Massage with olive oil and place on a cookie sheet.  Sprinkle with coconut flakes and sea salt.  Bake in a 375 degree oven until leaves are crispy.

-In a frying pan heat coconut oil on medium high heat.   Add tempeh and sauté for a few minutes.  Add chickpeas and bragg’s amino acids and sauté for another 5 minutes or until tempeh is crispy on all sides.

-Put all dressing ingredients into a blender and mix until well combined.

-Serve over cooked quinoa and enjoy!

Click here for instructions on how to cook quinoa!

crispy coconut kale

What are your favorite kale recipes???