Veggie Stir Fry Taco

My veggie stir-fry taco REALLY hit the spot tonight. It was one of those meals I just threw together and the second I tasted it, knew I had to immediately write down what I did for you guys before I forgot a single ingredient. If you’ve never tried sumac, pick some up to taste it in this dish— it’s a bright and tangy spice often used in Mediterranean or Middle Eastern cuisine. Use the veggies you have on hand, this is what I had tonight! 

Veggie Stir Fry Taco

My veggie stir-fry taco REALLY hit the spot tonight. It was one of those meals I just threw together and the second I tasted it, knew I had to immediately write down what I did for you guys before I forgot a single ingredient. If you’ve never tried sumac, pick some up to taste it in this dish— it’s a bright and tangy spice often used in Mediterranean or Middle Eastern cuisine. Use the veggies you have on hand, this is what I had tonight! 

Ingredients
  

  • 1 @sietefood chia cassava flour tortilla
  • 1 tbsp olive oil
  • 1 leek
  • 2 zucchini
  • 1 bunch purple asparagus
  • 1/2 of a sugar pie pumpkin roasted
  • 4 stalks of kale stems removed and chopped
  • 1 tbsp fresh grated ginger
  • 1 tsp sumac
  • 1 lemon juiced
  • 1 lime juiced
  • 1 avocado
  • Salt and pepper to taste

Instructions
 

  • Chop all vegetables into bite size pieces.
  • Heat olive oil in a pan, sauté leek for around 8 minutes. Add asparagus and cook for 5 minutes. Add zucchini and cook for 3 minutes.
  • Add in all the spices and the kale and the pumpkin. Stir well. Covered and cook on low for 2 minutes to heat the pumpkin.
  • Add lemon and lime juice and stir well. Taste and adjust seasonings as necessary.
  • Heat tortilla, layer in veggies and top with avocado and a dash of cayenne.
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Veggie Stir Fry Taco