Sweet Potato and Black Bean Tacos from The Wild Cow

Sweet Potato and Black Bean Tacos from The Wild Cow

“It’s important for food to be satisfying as well as good for our health. This recipe features whole foods packed with essential vitamins, minerals and healthy fats, along with bold flavors and contrasting textures that make food exciting. Everyone loves tacos, and whether you’re an omnivore, a vegetarian, a vegan or anything in between, it’s clear that eating less meat in favor of more plant-based, locally sourced, and minimally processed foods [have] many health benefits and is more environmentally conscious. Plus, cooking more meals at home is a great way to make sure you’re eating quality ingredients, and it’s a great way to spend time with family and friends. Next time you’re in Nashville, come by The Wild Cow and try some more of our vegan food!”

Chef Ryan Toll

Chef and General Manager, The Wild Cow


The Wild Cow is located at 1896 Eastland Ave in Nashville, TN 37206. Open Sunday through Thursday from 11am to 9:00pm, excluding Tuesdays, and Friday and Saturday from 11am to 10pm. The Wild Cow is closed on Tuesdays. For the menu and additional details, please visit thewildcow.com.


Sweet Potato and Black Bean Tacos from The Wild Cow

Photography provided by The Wild Cow

Ingredients

For the Dish

  • 8 corn or flour tortillas
  • 1/2 cup shelled pumpkin seeds

For the Mashed Sweet Potatoes

  • 3 sweet potatoes, sliced into 1-inch chunks
  • 2 tablespoons Earth Balance or another vegan butter substitute
  • 1 tablespoon brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon salt

For the Black Beans

  • 2 cans black beans, not drained
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon salt

For the Lime Slaw

  • 1/2 a head of green cabbage, thinly shredded and tossed in 1 T salt to wilt
  • 1 bunch of cilantro, thick stems removed and coarsely chopped
  • 2 limes, juiced

For the Jerk Sauce

  • 1 1/2 cup orange juice
  • 1 cup Bragg’s aminos or soy sauce
  • 2 tablespoons olive oil
  • 2 lemons, juiced
  • 1 jalapeno, seeds removed and minced
  • 1/2 a white onion, minced
  • 1 medium-sized ginger root, peeled and minced
  • 1 head of garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon allspice
  • 1 tablespoon thyme
  • 2 teaspoons cinnamon
  • 2 teaspoons black pepper

Method

Step 1:

  • Fill a large pot with water, cover, and set on medium high until it’s at a rolling boil.
  • Add the diced sweet potatoes and replace the cover. Boil until tender but not mushy (10-12 minutes).

Step 2: 

  • Strain out the water and transfer the sweet potatoes to a large bowl. Add the Earth Balance or vegan butter substitute, brown sugar, and salt. Mash until mixed but still chunky.
  • Add the black beans to a pot with the cumin, coriander, cayenne, and salt and cook on medium heat for 15 minutes.
  • Add the shredded cabbage to a large bowl and mix with the cilantro and lime juice. Season with salt to taste.

Step 3:

  • Blend all the ingredients for the jerk sauce in a blender until smooth.
  • Toss the pumpkin seeds in a little olive oil and salt and toast in a pan until slightly browned.

Step 4: 

  • Warm your tortillas on a pan or over a flame and keep warm until your ready to assemble the tacos. When ready, add sweet potatoes, black beans, lime slaw, jerk sauce, and toasted pumpkin seeds and serve.

Step 5:

  • Enjoy!

Featured Recipes

Tomato Avocado Salad with Poppy Seed Dressing from Water Grill

Tomato Avocado Salad with Poppy Seed Dressing from Water Grill

“Healthy and fresh food should be food that not only is good for your body, but it should also be flavorful. This salad is a great example of that. It’s made with seasonal tomatoes, field fresh watercress and ripe avocados. The dressing is light and fresh tasting and ties it all together.”

Chef Brian Okada

Culinary Director , Water Grill


Water Grill is located at 615 J Street, San Diego, CA 92101. Open Sunday-Thursday 11:30am-11pm, and Friday-Saturday 11:30am-Midnight. For the menu and additional details, please visit http://www.watergrill.com/.


Tomato Avocado Salad with Poppy Seed Dressing from Water Grill

Photo Credit: Courtesy of King’s Seafood Company

Ingredients

For the Tomato Avocado Salad

  • Heirloom Tomato – 7oz (approximately 1 each, cut into 6 wedges)
  • Avocado – ½ each (cut into 4 slices)
  • Poppyseed Dressing – 1 fl oz
  • Watercress – ½ oz (approximately ¼ bunch, tops only)
  • Black Pepper – pinch
  • Maldon Salt – pinch

For the Poppy Seed Dressing

  • White Wine Vinegar – 6 fl oz
  • Poppy Seeds – ½ oz
  • Extra Virgin Olive Oil – 6 fl oz

Method

Step 1:

  • Place the wedges of tomato around the center of a low profile bowl.
  • Add the avocado.
  • Top the tomato and avocado with the poppyseed dressing and sprinkle with Maldon salt and fresh ground black pepper.
  • Place the watercress over the center of the tomato and avocado salad.
  • The tomato and avocado should be visible below the watercress.

Step 2:

  • Enjoy!

Featured Recipes

Rib Eye Steak and Zoodles from Sealegs Wine Bar

Rib Eye Steak and Zoodles from Sealegs Wine Bar

“A well-balanced meal constitutes healthy cooking. I believe in ‘everything in moderation’, eating from the full spectrum of food and limiting the rich and indulgent ingredients. You can obtain great flavor from vegetables alone, and if you cook from the heart, that might be the healthiest ingredient of all.”

Chef Paul Vazquez

Executive Chef, SeaLegs Wine Bar


SeaLegs Wine Bar is located at 21022 Beach Blvd. #105, Huntington Beach, CA 92648. Open Monday through Friday from 4pm to 10:30pm, Saturday from 10am to 11:30pm, and Sunday from 10am to 3pm. For the menu and additional details, please visit http://www.sealegswinebar.com/.


Rib Eye Steak and Zoodles from Sealegs Wine Bar

Photo Credit: Candace Rock 

Ingredients

For the Dish

  • 14 oz. ribeye, off the bone, cubed
  • 2 tablespoons unsalted butter
  • 2 medium zucchini, spiralized
  • 1 Tablespoon blended olive oil
  • 1 Teaspoon minced garlic
  • 1 Teaspoon minced shallot
  • ¼ to ½ cup cherry tomatoes, halved (adjust to your preference)
  • ¼ cup white wine
  • ½ cup veggie stock
  • salt and pepper to taste
  • minced parsley to garnish
  • parmesan cheese (optional)

For the Steak Marinade

  • 1 cup soy sauce
  • 1 cup rice wine vinegar
  • ½ cup mirin
  • ½ cup olive oil
  • 1 jalapeno, deseeded
  • 2 tablespoons grated ginger
  • ½ bunch cilantro

Method

Step 1:

  • Take all ingredients for the marinade and blend them together.
  • Cube up the steak and place in marinade for at least 30 minutes.
  • Prepare veggies while meat marinates (spiralize zucchini, halve cherry tomatoes, mince garlic and shallot).
  • Remove meat from marinade, season with salt and pepper.
  • In a hot cast iron pan, sear steak cubes until browned on all sides.
  • Finish with 1 tablespoon butter to coat steaks, remove from heat and rest while cooking zoodles.

Step 2:

  • In a hot pan, begin to sauté garlic and shallot in oil until fragrant.
  • Add tomatoes and continue to sauté.
  • Add zucchini noodles and sauté until al dente.
  • Deglaze pan with white wine until it evaporates.
  • Lower the heat, add the veggie stock.
  • Cook zoodles until tender.
  • Season with salt and pepper.

Step 3: 

  • Serve in large bowl, putting zoodles off to one side, leaving room for the steak.
  • Sprinkle minced parsley over zucchini and sea salt over the steak cubes for added flavor.
  • (Additionally, you can also sprinkle grated parmesan cheese over the zoodles).

Featured Recipes

Grilled Fish Tacos from Puesto

Grilled Fish Tacos from Puesto

“One of our goals with every new dish that we create is that we want to make an impact with big bright flavors but we also want our guests to leave Puesto feeling great.  We feel that cooking with great quality fresh produce and ingredients is the only way to achieve that.”

Executive Chef Katy Smith

Puesto

Grilled Fish Tacos with Melon Salsa from Puesto

Ingredients

For the Habanero Crema

  • 1 Habanero
  • 2 cloves of garlic, in their husks
  • Kosher salt
  • 1 tablespoon honey
  • 2 tablespoons of ripe avocado (about ¼ each)
  • 1 tablespoon Mexican Crema
  • 1 Tablespoon fresh lime juice
  • ¼ cup olive oil

For the Melon Salsa

  • ½ cup Ripe cantaloupe, cut into ¼ inch cubes
  • 1/3 cup Roma tomatoes, cut into ¼ inch cubes, about 2
  • 1/4 cup diced Red Onion
  • 1 bunch cilantro
  • Kosher salt
  • 1-2 Limes
  • 1 Serrano chile

To Plate

  • 8 corn tortillas
  • 1 tsp olive oil
  • 1 lb fresh white fish cut into 8 pieces
  • Kosher salt
  • Shaved Red Cabbage
  • 1 ripe avocado
  • Lime wedges for serving

Method

Step 1:

For the Crema

  1. Heat a dry skillet over medium heat.
  2. Add the garlic and habanero to the skillet.
  3. Rotate frequently until the habanero is golden brown on all sides and the garlic is brown and softened.
  4. The habanero should take about 5 minutes, the garlic should take about 12.
  5. Allow the garlic to cook until handleable and remove the skins and discard. Remove the stems of the habanero.
  6. Add the garlic, habanero, honey, crema, avocado, and lime juice to a blender jar along with a pinch of salt.
  7. Start the blender.
  8. Slowly stream in the oil through the top of the blender until combined.
  9. Taste and add more seasoning if necessary.
  10. Allow to cool completely.

Step 2:

For the Salsa

  1. Cut the tomatoes, cantaloupe, and red onion.
  2. Chop cilantro.
  3. Mince the serrano.
  4. In a mixing bowl combine the melon, red onion, tomatoes, 1 tablespoon of cilantro, the juice of 1 lime, a pinch of salt, and about 1/3 of the serrano.
  5. Taste the salsa.
  6. Add more salt if needed, and add more lime juice and serrano if desired.

Step 3:

For the Tacos

  1. Set a large skillet over medium heat. Add 1/2 tsp water.
  2. Add tortillas to pan, about 4 at a time and cover to warm the tortillas through.
  3. Heat the remaining tortillas adding another ½ tsp of water.
  4. Transfer warmed tortillas to a cloth or foil and wrap to keep warm.
  5. Drop oil onto skillet. Place portioned fish in and sprinkle with salt.
  6. Cook for 1 1/2 minutes. Flip and cook 1 more minute depending on the thickness of the fish.
  7. While the fish cooks, place tortillas on plates. Place the fish on top tortilla.
  8. Garnish the fish with a slice of avocado and cabbage. Lightly spoon the habanera crema over the fish. Top with melon salsa over the habanero crema.
  9. Serve with lime wedges.

Yields 8 tacos. 

To view all locations and hours of operation, please visit http://eatpuesto.com/locations/.


Featured Recipes

Experience the Dory Catch from Lido Bottle Works

Experience the Dory Catch from Lido Bottle Works

“The Dory Catch at Lido Bottle Works highlights and encompasses the true meaning of local in every ingredient. The fish changes every day. Here’s one you can make at home. Try and support a local farmer’s market when you shop for this.”

Executive Chef Amy Lebrun , Lido Bottle Works

Photography provided by: Lido Bottle Works


Lido Bottle Works is located at 3408 Via Oporto #103, Newport Beach, CA 92663. Open Monday through Thursday 11am to 11pm, Friday and Saturday from 11am to 12am, and Sunday from 11am to 10pm. For the menu and additional details, please visit lidobottleworks.com.


LIDO BOTTLE WORKS DORY CATCH

Photography by: Niyaz Pirani, Knife & Spork Public Relations

Recipe provided by Executive Chef Amy Lebrun of Lido Bottle Works

Ingredients

For the Salmon

  • 2 each 6 oz. Salmon Fillet
  • 1/8 tsp. Smoked Paprika
  • Salt and Pepper to taste
  • 1 tbs. Olive Oil
  • 1 tbs. Butter

For the Kabocha Squash Puree

  • 1 cup Squash Puree (peeled and small dice)
  • 2 oz. White Onion (small dice)
  • 2 each Garlic Cloves (small dice)
  • 1/4 cup White Wine
  • 2 tbs. Olive Oil
  • 2 oz. Seasonal Apples (peeled and diced)
  • 2 oz. Heavy Cream
  • 4 oz. Vegetable Stock
  • 1 tsp. Salt

For the Fingerling Potatoes

  • 1 cup Fingerling Potatoes (cut into 1/4 inch coins)
  • 2 tbs. Olive Oil
  • Salt and Pepper to taste
  • 1/2 oz. Chopped Parsley

For the Winter Green Salad

  • 1 oz. Apple (thinly sliced)
  • 1 oz. Fennel (thinly sliced)
  • 2 each Radishes (thinly sliced)
  • Handful of Garden Green (of your choice)
    • *Chef’s Note: I prefer Dandelion, Mustard, Arugula, Frisse, Kale, Blommsdale Spinach and Chard.
  • 2 oz. Fresh Squeezed Lemon Juice
  • 1 oz. Olive Oil
  • Salt and Pepper to taste

Method

Step 1:

For the Salmon

  • Season filet with olive oil, smoked paprika, salt, and pepper.
  • Put salmon in a buttered saute pan and in the oven at 350 degrees.
  • Cook to the desired temperature.

Step 2:

For the Kabocha Squash Puree

  • In a small pot on low heat add oil, garlic, onion, apples and white wine. Sweat until cooked through and alcohol is cooked out.
  • Add squash, cream, vegetable stock, salt, and pepper and cook until squash is cooked through.
  • Transfer to a mixer/blender/food processor to puree. If the puree is too thick, add more vegetable stock to it to thin out and make super smooth.

Step 3: 

For the Fingerling Potatoes 

  • Toss fingerling potatoes in oil, salt, and pepper.
  • Put on a sheet pan and roast in the oven at 350 degrees until cooked through.
  • You can cook the potatoes at the same time as the salmon, but note that the potatoes will take longer to cook.

Step 4:

For the Winter Green Salad

  • In a bowl toss all ingredients together and coat with lemon juice and olive oil.

Featured Recipes

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