Sweet Potato & Black Bean Tacos
What You’ll Use:
roasted sweet potatoes,
roasted tomato salsa.
Re-heating Instructions: Reheat the remaining half of the sweet potatoes in the microwave, 1 minute. Reheat the black beans in the microwave, 1 minute. To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm. Peel, pit, and slice the avocado. Cut ½ lime into wedges. Pick a handful of cilantro leaves and toss the stems. To build the tacos, place the tortillas on plates, fill with the black beans, sweet potatoes, and avocado. Drizzle with the salsa, scatter with the cilantro leaves, and serve warm, with the lime wedges for squeezing.
- Sweet potatoes
- Wild salmon (see note below)
- Adobo seasoning
- Farfalle pasta
- Broccoli di Ciccio or baby broccoli
- Peeled, deveined shrimp (see note below)
- Pistachio pesto
- Baby kale
- Aji verde (Peruvian green sauce)
- Black beans
- Corn tortillas
- Roasted tomato salsa
- Olive oil
- Salt and freshly ground pepper
- Garlic (optional)
- Chile flakes (optional)
Allergen Note: Contains milk, eggs, fish, crustacean shellfish, tree nuts, wheat, soy.
To prep the salmon dinner, preheat the oven to 450°F. Line 2 sheets pan with parchment or foil. Cut the sweet potatoes into bite-size pieces. Pile on one of the prepared pans, drizzle with 3 tablespoons olive oil, season with ½ teaspoon salt, and toss to coat. Transfer the pan to the oven and roast until the sweet potatoes are nearly tender, about 20 minutes.
Meanwhile, remove the salmon from the packaging and pat dry with paper towels. Arrange on the other pan, drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon of the adobo seasoning, and season with salt. Transfer the pan to the oven and roast until the salmon flakes when pierced with a fork but is still pink at the center, 10 minutes. Let cool, transfer to airtight containers, and refrigerate.
To prep the shrimp pasta, bring a pot of salted water to a boil. Add half of the pasta and cook until al dente, 10 minutes or 1 minute less than the package instructions. Drain the pasta, reserving ¼ cup of the pasta water.
Meanwhile, chop the broccoli into bite-size pieces. Chop 2 or 3 cloves of garlic, if you have some on hand. Rinse and drain the shrimp. In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the shrimp and broccoli and sauté until the shrimp is pink and the broccoli is nearly tender, 3 minutes. Add the garlic and a pinch of chile flakes, if you want a kick, and stir until fragrant, 30 seconds. Remove from the heat.
Add the pasta to the pan, along with the reserved pasta water and pesto, and toss to coat. Stir in the juice of ½ lemon (reserving the other half for serving) and season with salt and pepper to taste. Let cool, transfer to an airtight container, and refrigerate.
The salmon and shrimp may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost the salmon same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. If you need to defrost the shrimp same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.