Prep Time: 5 mins Cook Time: 5 mins Servings: 4
1 medium sweet potato, cubed
1 ear of fresh corn, husked
1 poblano pepper, stem and ribbing removed, sliced into strips
Extra-virgin olive oil, for drizzling
3 large eggs
4 tortillas, charred or warmed
½ avocado, diced
Roasted Tomatillo Salsa, for serving
Microgreens or cilantro, optional
Hot sauce, optional
Lime wedges, if desired, for serving
Sea salt and freshly ground black pepper
Preheat the oven to 450°F and line 3 baking sheets with parchment paper.
Follow the instructions to prepare Tomatillo Salsa and roast those vegetables on the first baking sheet for 15 minutes, or until well-charred. Remove from the oven and reduce the oven heat to 425°F.
Place the sweet potato cubes on the 2nd baking sheet, and the corn and sliced poblano on the 3rd. Drizzle both sheets of vegetables with olive oil and pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 25 to 30 minutes, or until golden around the edges, and roast the poblano and corn for 15 to 20 minutes, or until the corn is tender and the poblanos are browned around the edges. Let the corn cool a bit, then remove the kernels using a knife.
Meanwhile, finish preparing the Tomatillo Salsa. Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted tomatillos, onion, jalapeño, lime juice, and cilantro and pulse to combine. Season to taste. Chill until ready to use.
When ready to serve, brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble until the eggs until just set.
Assemble the tacos with the scrambled eggs, corn, sweet potatoes, poblano strips, and avocado. Serve with the Tomatillo Salsa. Top with the microgreens or cilantro and serve with hot sauce and lime wedges, if desired.
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Original Recipe from: Love & Lemons