Leftover Thanksgiving Sweet Potato Tacos

 

By Amie Valpone

While everyone else in your family is fighting over making the best post-Thanksgiving sandwich, I’ve got an even better idea for you. This year, instead of looking at the boring mashed potatoes from the holiday, you can use up any leftover veggies and add them to these delicious “tacos”.

 In this recipe I’m using collard greens for the “taco shell” because they’re filled with nutrients and fiber and they get nice and tender when they’re blanched. These “tacos” are easy to whip up and I’m including two of my star ingredients for Thanksgiving – cauliflower and sweet potatoes but if you don’t have either of these ingredients, feel free to use any leftovers you have in your kitchen. All vegetables will work here.

There’s a nice sweet touch in this recipe that will surprise you from the lemon zest, which is one of my favorite ways to add flavor without having to use inflammatory ingredients. All you need is a zester and you can zest away. I assure you, once you try freshly grated lemon zest on these tacos, you’ll want to add it to all your meals- from salads to pasta. It adds the most incredible flavor! Enjoy and have a very Happy Thanksgiving.

Leftover Thanksgiving Sweet Potato Tacos

Serves 4

Ingredients

  • 4 large sweet potatoes, scrubbed and cleaned

  • 1 head cauliflower, cut into 1-inch florets

  • 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided

  • Sea salt and pepper, to taste

  • 1 head collard greens, ends removed

  • 2 cups cooked quinoa

  • 1 cup orange or tri-colored grape tomatoes, halved

  • 1 large cucumber, thinly sliced

  • 1 Tbsp. finely chopped fresh parsley

  • 2 Tbsp. chopped walnuts

  • Lemon zest, for garnish

Directions

  1. Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.

  2. Rub the sweet potatoes with 2 tsp. oil to coat and use a fork to poke holes in each potato. Place them on the prepared baking sheet and bake for 45-50 minutes or until the sweet potatoes are tender.

  3. Prepare another rimmed baking sheet with parchment paper. Place the cauliflower florets on top and drizzle with the remaining 1 Tbsp. oil and sea salt and pepper. Place in the oven and roast for 35-40 minutes or until tender.

  4. Meanwhile, blanch the collard greens by placing them in a large pot of boiling water one at a time for about 20 seconds or until they turn bright green and are tender. Then, immediately place each green in a bowl of cold water with ice cubes to shock the greens. Place the greens on paper towels to try, then transfer them to a flat surface.

  5. Lay the collard greens face side up and add the quinoa, tomatoes, cucumber, parsley and walnuts.

  6. Remove the sweet potatoes from the oven, set aside to cool for 5 minutes then discard the skin. Use a peeler to peel the sweet potato into thin slices or use a sharp knife to slice the sweet potato widthwise. Add the sweet potato to the collard greens and then wrap the ends of the collards lengthwise like a burrito. Season with sea salt and pepper and garnish with lemon zest. Serve warm.

  7. Store leftovers in the refrigerator for up to 4 days.

 
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