Roasted Butternut, Poblano, and Kale Tacos

Tacos! I know you can never have enough of them, especially with so many variations. The cook time takes a little while since your roasting, but if you get pre-cut butternut squash this recipe becomes even easier. Just be down to get messy when peeling the poblano peppers.There are a few ways that you can cook poblano peppers and I tried two of them. One way is to roast them over fire, and since I have gas stove I thought great I’ll try it. Not so great. I don’t have tongs, and really you need tongs to do this. So I’m using my hand to flip it, the pepper starts popping, and my apartment is filling with smoke. I had to abort this mission because it made me too anxious, lol. So pretty much I’ll be sticking with roasting them in the oven for a while.

I’m always looking for a good gluten-free, well a good gluten free anything. But specifically  tortillas in this case. Lately I have been using Siete Tortilla’s and they are amazing. They are actually grain-free, soy free, vegan, paleo, you get it all the good stuff. They’re a family owned business that started when their daughter had and autoimmune condition and had to transition to a grain free diet. I love their story, and their tortillas. If you’re going to try them I highly recommend the almond flour tortilla, it’s my favorite one.

(Gluten-free, Paleo, Vegan)

Ingredients

  • 2 poblano peppers
  • 2 1/2 cups of butternut squash cubed (I used pre-cubed for this recipe)
  • 4 cups of kale
  • 1 avocado (optional)
  • Salt
  • Pepper
  • Turmeric

Jalapeno-Lime Sauce

  • 2-3 jalapenos (2 for a mild sauce)
  • 1/4 cup of full-fat unsweetened canned coconut milk
  • 2 tablespoons of fresh squeezed lime

Directions

  1. If you don’t have pre-washed curly kale, I would suggest washing the kale now and letting it dry before adding it to the oven. This way it comes out with a crunchy texture.
  2. Pre-heat the oven to 400 degrees F.
  3. Cover the butternut squash with high heat oil and sprinkle with salt and pepper.
  4. Add the butternut squash and poblano peppers to the oven and roast for 40-45 minutes.
  5. You can use your hands to pull the kale apart into chip size pieces. Massage the kale with oil, and sprinkle with salt and turmeric. Add the curly kale to the oven after  the squash and peppers have been roasting for 30 minutes. Cook for another 10-15 minutes and everything should be slightly brown and ready.
  6. To prepare the sauce, deseed the jalapeños and add them to a blender. Use 1/4 cup of the thick top layer from the coconut milk to add to the blender. Add 2 tablespoons of lime juice and blend until contents have become one.
  7. Place the poblano peppers in a bowl and cover with foil or any lid until they are cool enough to handle (about 15 minutes). When they are cool enough to handle, use your hands to peel off the outer skin layer, deseed, and slice into strips.
  8. Heat up the tortillas on the stove top over medium heat for a few seconds on each side.
  9. Add avocado or pico de gallo as topping if desired.

Tip: For added vegan protein black beans pair well. For added Paleo protein add some shredded organic chicken or pork.

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2 thoughts on “Roasted Butternut, Poblano, and Kale Tacos

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