This recipe was inspired by my favorite vegan taco that I order regularly at a local eatery at the beach. It’s a humble venue that turns out some great food.
I visit regularly and always order the only vegan item on the menu. The tacos are make with artichokes, mushrooms, spinach and avocado, topped with a green tomatillo salsa. If you’ve never had green tomatillo salsa, you’re in for a treat. It’s a mild, fresh taste with a little acidity that works perfectly with these tacos.
I noticed when I ordered the tacos a few days ago, there was hardly any spinach – maybe 1 or 2 little leaves per taco – unacceptable! That’s when I tried making them myself at home and realized that there’s not a whole lot to this recipe – it’s super easy but full of flavor. And I can add as much spinach as I desire. I think I’ll be making them at home from now on. I hope you try this one, it’s a great twist on a traditional taco.
The noodles are made by spiralizing sweet potato and apples. I had never tried using the spiralizer on sweet potatoes but they create a great “al dente” pasta and are perfect for breakfast. They pair well with apples, oat flour, pumpkin pie spice, brown sugar and pecans. It’s a warm and hearty treat. You can even add raisins or cranberries or drizzle with maple syrup.