Black Bean and Sweet Potato Tacos

Black Bean and Sweet Potatoes.jpg
  • Ingredients 
  • 6-inch taco shells (flour or corn)
  • Romaine lettuce, chopped
  • 1 sweet potato, cubed
  • 1 can black beans, rinsed and strained
  • ½ can of diced fire roasted tomatoes
  • ¼ cup water
  • ½ sweet onion, minced
  • 1 tsp garlic powder
  • 2 tsp sea salt
  • 2 tsp pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil 
  • cilantro for garnish


In a large pot, bring 3 cups of water to a boil. Once boiling add cubed sweet potatoes.

In a separate pot heat 1 tbsp olive oil to medium heat. Add in minced onions and allow to cook until translucent. Pour in rinsed black beans, fire roasted tomatoes and ¼ cup water. Stir. Sprinkle in garlic powder, salt, pepper and paprika. Bring mixture to a boil and boil for about 5 minutes until some of the water has reduced. Turn down to medium heat and continue to cook.

In a skillet, heat 1 tbsp olive oil over medium-high heat. Strain sweet potatoes until all water is gone and pour them into the pan. The goal is to get them nice and crispy so cook on higher heat for a few minutes and then toss them to cook all sides. This should only take a few minutes. Remove from heat. 

If you like, warm your tortillas. Now it’s time to assemble the tacos. Start with lettuce, use a slotted spoon to scoop up the black bean mixture, then top with crispy sweet potatoes and cilantro. Serve with limes and/or avocados. 




Vegan Lemon Blueberry Scones


2 cups unbleached wheat flour (or whole wheat)
1 teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon sea salt
3/4 cup plain coconut milk
juice of 1 lemon + zest of ½ lemon
7 tablespoons solid coconut oil
2 tablespoons raw sugar or coconut sugar
1 cup blueberries
½ cup organic powdered sugar
1 tablespoon lemon juice

Preheat oven to 375 degrees F. Line a baking pan with parchment paper and dust with a bit of flour.
In a small bowl mix the milk, lemon juice and zest and sugar. Set to the side.

In another bowl mix the flour, baking powder, baking soda, and salt. Spoon in, one tablespoon at a time the solid coconut oil. With a fork or a pastry cutter, blend in the coconut oil until the mixture is crumbly. Pour the liquid mixture into the bowl and stir until incorporated.

Next, fold in the blueberries. Be careful not to handle the dough too much, you want the coconut oil to stay solid and not melt.
Place the dough onto the prepared pan. Form a disc about an inch thick. Cut the dough into 8 parts. Cook in the oven for about 30 minutes or until crispy and golden on top. Meanwhile, make the glaze by mixing the powdered sugar and lemon juice.

Allow the scones to cool and drizzle with glaze. Serve immediately or keep covered at room temperature for a couple of days.

Roasted Butternut Squash Salad


Roasted cubes of butternut squash are layered on a base of fluffy quinoa and topped with creamy chopped avocado, sea salt, and a squeeze of lemon or lime juice. 

4-6 servings   Prep time
25 Minutes    Cook time
50 Minutes

For the roasted butternut squash:
1 large butternut squash (about 3-3.5lb) peeled, seeded, and diced (1/2-inch cubes, 8-9 cups chopped)
2 tablespoons melted coconut oil or oil of choice
Fine sea salt, to taste

For the salad:
1 cup uncooked quinoa
1 large avocado, pitted and chopped
Fresh lemon or lime juice, to taste
Fine sea salt and freshly ground black pepper, to taste

For the squash: Preheat the oven to 400F and line two large baking sheets with parchment paper.
Spread the chopped squash onto the baking sheets and drizzle on 1 tablespoon of oil over top each. Toss to coat. Spread the squash into an even layer, being careful not to overcrowd the squash, and garnish with a few pinches of sea salt.
Roast the squash until the bottoms are just starting to brown. For my oven, this takes about 50 minutes, but your time may vary. I recommend checking on it after 30 minutes, and then every 5-10 minutes after that. I don’t bother flipping it halfway through, but I do rotate the pans once half way through roasting as I have a hot spot in my oven. I find the squash tastes best when the bottoms are slightly browned (more than the photo shows).

For the salad: Prepare the quinoa once you have about 25 minutes left of roasting the squash. Rinse the quinoa in a fine mesh sieve and transfer to a medium pot. Add 1 3/4 cups water and bring to a simmer over medium-high heat. Reduce heat to medium, cover with a tight-fitting lid, and cook for 13-16 minutes, until the water is absorbed and the quinoa is tender and fluffy. Once cooked, fluff with a fork and remove from heat. Season the quinoa to taste with a generous amount of salt and pepper and stir to combine. Keep the lid on until ready to use so it stays warm.

Pit and chop the avocado and have it ready to go just before assembly.

When the squash is finished cooking, spread the warm quinoa onto a platter (or you can simply combine everything in a large bowl). Top the quinoa with all of the (hot out of the oven) roasted squash, and finally the chopped avocado. Garnish with a couple more pinches of salt, and a small amount of fresh lemon juice (or lime juice) drizzled over top (or you can try lemon or lime zest for a twist). I use a light touch with lemon juice as it can quickly overwhelm the other flavors. Serve immediately.

Burrito Bowl


Vegan, gluten-free, nut-free, refined sugar-free, soy-free
This burrito bowl is so filling and healthy! 

3 servings    Prep time
25 Minutes    Cook time
20 Minutes

For the burrito bowl:
1 cup dry white long-grain rice (or rice of choice)
1 tablespoon refined coconut oil or vegan butter*
Salsa, as needed
Sliced green onion, for garnish
Sliced grape tomatoes, for garnish (optional)
For the Spicy Black Beans:
2 tablespoons refined coconut oil or extra-virgin olive oil
1 cup diced sweet onion
4 medium garlic cloves, minced
3/4 to 1 cup chopped fresh tomatoes
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1/2 plus 1/8 teaspoon fine sea salt, or to taste
2 1/2 tablespoons tomato paste
1 (14-ounce) can black beans, drained and rinsed
1/2 cup unpacked cilantro, large stems removed and finely chopped
For the Avocado-Lime Sauce (makes heaping 1/2 cup):
1 large garlic clove
1 large avocado, pitted
1 tablespoon fresh lime juice, plus more to taste
1 tablespoon water
1/4 teaspoon fine sea salt, or to taste

For the rice: Add the rice and 1 tablespoon of oil or butter into a medium pot along with 2 cups of water. Increase heat to medium-high and bring to a simmer. Immediately reduce the heat to low-medium, and cover with a lid. Cook the rice until it’s tender and the water is absorbed. For white long-grain rice this will take 13 to 20 minutes, but please follow the directions on your specific package for best results.

Meanwhile, prepare the Spicy Black Beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.

Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.

Now stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.

For the Avocado-Lime Sauce: Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.
When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce. Garnish with sliced green onion and optional sliced grape tomatoes. Serve immediately.