Root Veggie Tacos

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This is one of my FAVORITE weeknight meals. I think you’ll love it too! I get all of my root veggies from the local farmer’s market every Saturday. I always encourage people to shop local, so I hope this recipe inspires you too. Also, I never peel my veggies. Some people think it’s gross, but I believe that’s where a lot of nutrients are! I use a cute veggie brush that my mom picked up for me from the dollar store to give them a nice wash. (Serves 2)

What You’ll Need:

-4 leafs of red cabbage

-1 C lentils

-1 carrot, chopped

-1 turnip, chopped

-1 zucchini, chopped

-1/2 beet (if large, full beet if small), chopped

-1 clove garlic, minced

-S+P

-1/4 tsp paprika

-1/4 tsp curry powder

-1/4 tsp freshly ground ginger

-1/4 tsp chopped mint and basil (or thai basil if you can find it)

-pinch of red pepper flakes

Preparation: Bring 1 C of water to boil in a medium sized pot. While the water is boiling, sauté your garlic, herbs, and spices in a large pan with olive or sunflower oil, reserving some herbs for garnish. Once the garlic becomes golden brown, add your veggies! Continue stirring or tossing the veggies in the pan to evenly coat them in the spices and garlic, until they are cooked (about 5-10 minutes). When the water is at a roaring boil, add the lentils. Cook on medium-low until all of the water is evaporated and the lentils are cooked. Stir the lentils into the pan with the veggies. Fill each cabbage leaf with your delicious lentil mixture and enjoy. Buon appetito!

Alyssa D'AdamoComment