Seattle is the one place that I truly miss living. I miss the countless hiking trails, moderate temperatures, beautiful landscapes and endless dining options.
Some of the BEST food I’ve ever eaten has been in the city of Seattle. From vegan mac and cheese to Seattle dogs and sweet potato/kale burritos. Every thing good comes from Seattle.
I know a lot of my Seattle Pals are bummed after the Seahawks loss last night, but I have to say, the game kept me on the edge of my seat and Katy Perry blew me away (despite varying opinions on the internet). Two words: Fireworks Finale.
Back to the real reason I’m posting today: Sweet Potato + Kale Burritos. It all started on a cold December night. After visiting the Queen Anne Holiday walk, Matt and I ended up in the Wallingford area of Seattle. That’s where I first met the sweet potato + kale burrito. At first glance, I thought “I don’t want that” but then I thought again and reminded myself that I love kale and sweet potatoes, so why not? Despite never having had that combination in Mexican food, I decided to try it.
And shocker – It was amazing! So good that Matt claimed my veggie burrito was WAY better than his chicken burrito. Plant based diet for the win.
For the last few weeks I’ve been thinking about that burrito on and off. I’ve always remembered it as tasting so good but never really recalled the exact flavors. I decided to try my hand at my own version to quell the craving.
Giving the kale a smokey chipotle flavor was probably my best idea. Ever. The corn relish adds a sweet and spicy crunch. And who doesn’t love avocado drizzled all over errrything? I know you love it as much as I do. I served these last night at an impromptu Super Bowl gathering and everyone LOVED the kale. I kind of felt guilty about serving kale at a superbowl party, but not really #sorrynotsorry
- 2 cups diced sweet potato
- 2 tbsp coconut oil
- 16oz chopped kale
- Frontera New Mexico Taco Skillet Sauce
- 1 ripe Avocado
- 1 tbsp minced garlic
- 2 tbsp sour cream
- Pinch of salt
- Dash of paprika
- 1 cup sweet corn
- 2 chopped jalapeños
- Juice from one lime
- Tortillas (corn or flour)
- Your favorite salsa
- Black beans seasoned to your liking
- Start by sautéing your sweet potato in coconut oil. Cook until the potato is tender and browned.
- Steam the kale in water. When softened, drain the remaining water and add your Frontera skillet sauce. Coat the kale and set aside.
- Mix one cup of corn with 2 chopped jalapeños. Toss with fresh lime juice.
- Use a hand mixer to blend 1 avocado, 1 tbsp minced garlic and 2 tbsp sour cream. Add salt and paprika to taste.
- Warm your tortillas. Layer with black beans, kale, sweet potato and corn relish. Garnish with garlic avocado dressing and salsa.
What’s the best thing you ate during the Super Bowl? What are you eating this Meatless Monday?