Tacos are my ideal vehicle for vegetables, layered with sauce and a hint of spice. They are completely adjustable, depending on the season or with whatever leftover veggies you may have on hand. Millet and kale tacos with cashew cream are anytime of day tacos. If you are an "eat your vegetables" morning, noon, or night kind of person like me, then these can serve as a great breakfast loaded with whole grains, protein, and of course, veggies. Or, if you prefer to reserve your vegetable intake after noon, then dish these up for a quick and nourishing lunch or dinner.
This recipe comes fresh from my friend Amie Valpone aka The Healthy Apple, who just published her new cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body! Amie has had an intense struggle with chronic illness. Through dietary modifications and the elimination of gluten, dairy, soy, refined sugar, eggs, corn, and processed ingredients, she has helped to treat and to manage her illnesses. Her beautiful new book, which is available NOW, is loaded with 200+ cleansing recipes that are simple and uncomplicated and make healthy and clean eating attainable.
When flipping through Amie's book, these breakfast tacos were calling my name. The original recipe calls for butternut squash and swiss chard, but for my personal taste preference, I opted for kale. To repurpose the squash seeds, I gave them a rinse and toasted them up with olive oil, chipotle powder, and sea salt for a crunchy topper to the taco. My tortilla of choice is Food For Life sprouted corn tortillas, which has ingredients that are limited to sprouted whole corn, sea salt, water, and lime - that's it! The Healthy Apple recommends a gluten-free whole grain option like these brown rice tortillas.
If you are not familiar with millet, it is a light and nutty gluten-free grain. Quinoa, amaranth, or if you prefer, no grain at all, would all work well in this taco. To repurpose leftovers the next day, I drizzled cashew cream over the squash and topped it with some microgreens for a nice side dish or snack.
What is the lowdown on butternut squash you ask? Butternut squash is a hearty winter vegetable that is full of antioxidants, fiber, vitamins, and minerals. Its orange hued flesh is a clear determinant of its levels of beta-carotene which converts to Vitamin A and helps with vision, immune function, and skin elasticity. Butternut squash also contains immune boosting Vitamin C and dietary fiber. When selecting your squash, choose one that is heavy and matte in color. Squash can be stored for up to three months in a cool, dry place (not the refrigerator).
millet + butternut squash and kale breakfast tacos
Recipe barely adapted from Amie Valpone's cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body
- 1½ cups millet, cooked
- ¼ cup cilantro, finely chopped
- 1 tbsp freshly squeezed lime juice
- ¼ tsp sea salt
- 2 tbsps coconut oil
- 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)
- ½ tsp chili powder
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 bunch kale, finely chopped
- 8 whole-grain or corn tortillas
- 1 cup shredded red cabbage
- 1 large ripe avocado, pitted, peeled, and thinly sliced
- 4 scallions, thinly sliced
Recipe by the Natural Gourmet Institute
makes 1 cup
- 1 cup cashews, soaked 4 hours to overnight and drained
- 1⁄4 cup lime juice, from about 4 limes
- 1⁄4 cup organic non-gmo canola oil
- 1⁄2 tsp sea salt
- 2 scallions (white part only), chopped
- 1 tsp brown rice vinegar
- 1⁄4 cup filtered water
- To make the cashew cream, combine all the ingredients into a food processor or high speed blender until smooth and creamy.
- For the taco filling, combine millet, cilantro, lime juice, and salt in a bowl. Stir to combine and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the squash, chili powder, salt and pepper, and sauté for 7 to 8 minutes or until fork tender. Add the kale and cook until wilted, about one minute. Keep warm.
- To assemble, warm the tortillas on a baking sheet in a 350°F oven or toast in a dry skillet on the stovetop over medium heat. Place the warm tortillas on a platter or onto individual plates. Divide the millet among the tortillas. Top with squash and kale mixture, cabbage, avocado slices, scallions, and cashew cream.
In honor of Amie's book, Eat Now foods is hosting a giveaway. Enter here for your chance to win a signed copy of The Healthy Apple's book + $500 or $250 in NOW products.