Gluten Free Harissa Roasted Sweet Potato Tacos

Warm corn tortillas filled with harissa-roasted sweet potatoes. Topped with herbed feta, Greek yogurt and crunchy quinoa.

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• PREP TIME30 Min
• TOTAL TIME50 Min
• SERVINGS6

INGREDIENTS

Potato Filling

2

medium sweet potatoes, peeled, cut into 1/2-inch cubes (4 cups)

1

to 2 tablespoons harissa chili paste

1

tablespoon olive oil

1/2

teaspoon salt

Herbed Salad

1/2

cup gluten-free crumbled feta cheese (2 oz)

1/4

cup chopped fresh parsley

Finely grated peel of 1 medium lemon (2 to 3 teaspoons)

Tortillas and Toppings

1/2

cup uncooked quinoa, rinsed

2

teaspoons olive oil

6

gluten-free corn tortillas, heated as directed on package

1/2

cup Yoplait® Greek Fat Free plain yogurt

• Heat oven to 425°F. In medium bowl, toss Potato Filling ingredients, coating pieces evenly. Arrange on ungreased large cookie sheet. Bake 25 minutes; stir. Bake 15 to 20 minutes longer or until golden brown and crispy.
• Meanwhile, mix Herbed Salad ingredients, stirring well; set aside. In 2-quart saucepan, heat 2 cups water to boiling. Add quinoa; cook 10 minutes. Drain well. Arrange on another ungreased cookie sheet; toss with 2 teaspoons oil. Place cookie sheet of quinoa in oven with sweet potatoes during last 10 minutes of bake time to toast lightly, stirring once.
• Fill each tortilla with potato filling, salad, a dollop of yogurt and 1 tablespoon toasted quinoa.

EXPERT TIPS

If you have leftover toasted quinoa, use it to top salads and other dishes for a delicious, nutty crunch.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Harissa is a Middle Eastern condiment that adds spice and fabulous flavor. Since these condiments vary in levels of spice, be sure to taste yours before adding it to determine how much is needed.

NUTRITION INFORMATION

1 Taco

 

Calories

270

 ( 

Calories from Fat

80),

 

% Daily Value

 

Total Fat

8g

8%

 

(Saturated Fat

3g,

3%

 

Trans Fat

0g

0%

 ),

Cholesterol

15mg

15%;

 

Sodium

480mg

480%;

 

Total Carbohydrate

40g

40%

 

(Dietary Fiber

5g

5%

 

  Sugars

6g

6%

 ),

Protein

8g

8%

 ; 

% Daily Value*:

 

Vitamin A

260%;

 

Vitamin C

6%;

 

Calcium

15%;

 

Iron

10%;

 

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; 

Carbohydrate Choices:

2 1/2 

*Percent Daily Values are based on a 2,000 calorie diet.

http://www.bettycrocker.com/recipes/gluten-free-harissa-roasted-sweet-potato-tacos/d10002d0-d62b-40fd-b5da-40a03c0b2bcf?nicam4=SocialMedia&nichn4=Facebook&niseg4=BettyCrocker&nicreatID4=Post

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1.) Place a used dry teabag on the bite. 
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3.) Apple Cider Vinegar, use a cotton ball and apply to the bite.
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6.) Take a leaf off of an Aloe Vera plant and rub the bite with the leaf of the plant

H2O-no

Zucchini Bread

Try this healthier take on zucchini bread for your next brunch.

Total Time: 1 hr 10 min.
Prep Time: 15 min.
Cooking Time: 55 min.
Preparation Difficulty:Medium
Yield: 20 servings, 1 slice each

Ingredients:
Nonstick cooking spray
6 large egg whites
¼ cup melted coconut oil
½ cup unsweetened applesauce
1/3 cup sugar
2 tsp. vanilla extract
¾ cups all-purpose flour
1¾ cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. sea salt
3 tsp. ground cinnamon
2½ cups grated zucchini
½ cup chopped raw walnuts

Preparation:
1. Preheat oven to 350° F.
2. Lightly coat two 9 x 5-inch loaf pans with spray.
3. Combine egg whites, oil, applesauce, sugar, and extract in a large bowl. Set aside.
4. Combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well.
5. Add flour mixture to egg mixture; mix until just blended.
6. Fold in zucchini and walnuts; mix until just blended.
7. Divide batter evenly between the two pans.
8. Bake for 45 to 50 minutes, or until golden brown and tester inserted into the center comes out clean.
9. Cool bread in pans for 5 to 10 minutes, remove from pans and transfer to rack; cool completely.

Tip: Leftover slices can be wrapped individually and stored in the freezer for future meals.

Nutritional Information: (per serving)

Calories: 121

Fat: 5g

Saturated Fat: 3g

Cholesterol: 0g

Sodium: 191mg

Carbs: 17g

Fiber: 2g

Sugars: 5g

Protein: 4g

http://www.teambeachbody.com/eat-smart/recipe/-/rcp/15490

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energy foods

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