Jambalaya Sweet Potato Tacos
Flavor, color & texture are essential to make a great meal!
| PEEK INSIDE |
| Package of small corn tortillas |
| 2 packages tempeh |
| Frozen package of multi-colored sliced peppers |
| Frozen package of diced sweet potatoes |
| Diced onion |
| Jambalaya seasoning packet |
| Olive oil |
| Your favorite jar of salsa |
| Vegan Ranch Dressing (recipe here) |
Don’t be intimidated (or grossed out) by tempeh. While it doesn’t look very appealing in the package, it is a fermented product that is healthy and easier to digest than some other meat-like vegan options. Click on the link provided in the ingredient list to see the variety or tempeh available. Most are soy based but some brands include beans, wheat and other whole grains. It’s very hearty and filling. Loaded with calcium and protein and tastes nothing like tofu.
I always poach my tempeh in a skillet in hot water (not boiling) for 10 minutes prior to cubing or slicing.
Saute the ingredients for the filling in a little olive oil under tender. For faster cooking, place a lid on the skillet.
Warm the corn tortillas just before filling. Top with a little salsa and ranch dressing.
The sweet potatoes add creaminess so you won’t miss cheese or sour cream. The jambalaya seasoning adds a kick to balance out the sweetness of the potatoes.
Yummy and extraordinary! Go ahead, pick this one up and take a bite to taste for yourself.
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