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Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

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Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

Grilled sweetpotato wedges are delicious alongside burgers, hot dogs, or anything else off the grate, but they’re also great as a featured ingredient in tacos, salads, and sandwiches. Here, they’re dusted with Mexican spices, then tucked into tortillas and topped with creamy cheese, crunchy lettuce, and fresh salsa. Add a watermelon wedge or a side of grilled peppers, and you’ve got a near-perfect summer meal!

Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

Serves 4

Ingredients:
2 to 3 limes, divided
1 cup 1/4-inch diced tomatoes
1/2 cup 1/4-inch diced cucumber
1/4 cup 1/4-inch diced red onion
2 tablespoons chopped fresh cilantro
1 jalapeno, stemmed, seeded, and minced
2 cloves garlic, minced
1 pound orange- or yellow/white-fleshed sweetpotatoes, cut lengthwise into 3/4-inch wedges
1 1/2 tablespoons olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Eight 6- or 8-inch corn or flour tortillas
3/4 cup crumbled queso fresco (see notes)
1 cup shredded iceberg lettuce or green cabbage
Hot sauce, for serving (optional)

Instructions:

  1. Squeeze one or two of the limes to yield 2 tablespoons of juice. In a medium bowl, combine the lime juice, tomatoes, cucumber, onion, cilantro, jalapeno, and garlic. Add salt to taste and set aside. Cut the remaining lime into wedges and set aside.

  2. Heat a grill to medium-high.

  3. Meanwhile, in a large bowl, combine the sweetpotatoes, oil, salt, coriander, chili powder, and cumin. Wrap the tortillas in foil.

  4. Arrange the sweetpotatoes on the grill and cook until lightly charred and tender, 6 to 8 minutes, turning halfway through. Place the tortillas on a cooler part of the grill and cook until warm, 5 to 8 minutes.

  5. Arrange the tortillas on plates or a platter and top with the sweetpotatoes, queso fresco, lettuce or cabbage, and salsa. Serve with the lime wedges and hot sauce, if using, on the side.

Notes: Look for queso fresco in the Mexican cheese section of your supermarket. If you can’t find it, substitute crumbled feta or goat cheese.

To make this simple recipe even more so, omit the first seven ingredients and the first step of the instructions, and substitute one lime, cut into wedges for serving, and two cups of store bought salsa.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Sweetpotato and Spicy Hummus Noodle Bowl

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Sweetpotato and Spicy Hummus Noodle Bowl

Spiralized sweetpotatoes are a great, gluten-free way to enjoy “pasta.” Here, they’re topped with a satisfyingly savory hummus sauce, tons of crunchy veggies, and spicy sesame oil. Yum.

If you don’t have a spiralizer, just finely dice the sweetpotatoes and then boil or steam them until barely tender.

Sweetpotato and Spicy Hummus Noodle Bowl made with California Sweetpotatoes

Sweetpotato and Spicy Hummus Noodle Bowl

Serves 6

Ingredients:

2 tablespoons cooking oil
One 14- to 16-ounce package extra firm tofu or 8 ounces chicken, cut into 3/4-inch dice
1 1/4 cups hummus, divided
1/4 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon hot chili sesame oil, plus more for serving
2 1/2 pounds orange- or yellow/white-fleshed sweetpotatoes, cut into spaghetti-sized noodles with a spiralizer
1 1/2 Persian- or Asian-style cucumbers, thinly sliced, or 3/4 regular cucumber, peeled and thinly sliced
6 to 8 radishes, thinly sliced
8 to 10 scallions, thinly sliced
18 to 24 small sprigs cilantro
2 tablespoons sesame seeds, toasted

Instructions:

  1. In a large skillet over medium heat, warm the cooking oil. Add the tofu or chicken and cook, stirring occasionally, until the tofu is well browned, 6 to 8 minutes, or the chicken is cooked through, 4 to 5 minutes. Remove from the heat and set aside.

  2. While the tofu or chicken is cooking, in a small bowl, combine 3/4 cup of the hummus with the broth, soy sauce, and sesame oil. Set aside.

  3. In a large pot of boiling, well-salted water, cook the sweetpotato noodles until al dente, 2 to 3 minutes. Drain, transfer to serving bowls, and drizzle with the hummus mixture.

  4. Top with the tofu or chicken, cucumber, radishes, scallions, cilantro, and remaining 1/2 cup of hummus. Sprinkle with the sesame seeds and serve, with more sesame oil alongside.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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