Deconstructed warm taco salad (gluten, grain, dairy and nightshade free)
Ingredients:
For the meat:
1 lb of ground antibiotic-free chicken or turkey (sub beluga lentils for a vegan option)
1 cup cooked sweet potato (sub canned pumpkin or whatever you have on hand)
2 medium carrots, grated
1/2 large sweet onion
juice of 1 lime
1 TB grapeseed oil
1 tsp ground cumin
1/2 tsp ground coriander
sea salt and pepper
1/2-1 cup of unsweetened milk of your choice (I used So Good unsweetened coconut milk)
For the kale:
1 bunch organic kale
1 TB grapeseed oil
sea salt and pepper to taste
all-over sprinkle of garlic powder
Directions:
- Chop onion, grate carrot and saute both in the grapeseed oil over medium until the onion is translucent.
- Add the chicken/turkey, cumin, coriander, salt, pepper and lime juice. Saute the meat, breaking up the chunks until most of the pink has disappeared.
- Add the sweet potato and the milk to make it creamy.
- Cover and simmer on low until cooked (another 5-10 minutes).
- While simmering the meat, wash and chop the kale into fine pieces (postage stamp sized).
- Heat a second pan on high and add the grapeseed oil. Once the pan is hot, drop in the kale, salt, pepper and garlic powder and saute until slightly wilted. This will take mere moments (a minute or two).
- Arrange a "bed" of kale on each plate then spoon the "taco" meat on top.