I had the fortune of receiving a package of goodies from Wholly Guacamole recently. They were sent for me to test out and work with the ingredients to come up with some festive recipes for Cinco de Mayo. I am calling it the Wholly Guacamole Challenge…and boy was it. I wanted to use every bit of ingredients provide. The package contained: Sundried Tomatoes, Chick peas, Onions, Jalapeno peppers, limes, a giant pineapple and of course 4 types of Wholly Guacamole.
What I ended up with actually came from my recent food tour of Israel, believe it or not. The ingredients gave me an idea to combine staples from the Middle East and flavors from Mexico. It wasn’t as difficult as I thought it would be after a few hours of thinking what the heck can I make with Pineapple, Sundried Tomatoes and Guacamole. The Sundried Tomatoes was the tricky ingredient that stumped me for a bit.
But what came out of this was a really amazing filling for tacos. My sister (who is a picky eater) was lovin it. Also for you healthy nuts out there like me, this recipe is dairy-free, vegan and gluten-free.
*All photos are by Le Petit Bohemian and copyrighted.
with Israeli salsa with a dollop of guacamole
There are three components coming together.
Roasted Chick peas & sweet potato
1 can of chick peas, cut into cubes
1 large sweet potato or 2 small, cut into cubes
4 pieces of Sundried tomatoes, chopped
2 tablespoons of tahini
1 tablespoon of olive oil (to coat the pan)
1/8 tsp cumin
1/8 tsp coriander
1/8 tsp dark chilli powder
1/8 tsp paprika
Salt and pepper to taste
1/2 of a jalapeno pepper, cubed
1/4 of an onion, cubed
4 handfuls of parsley, coarsely chopped
1/2 english cucumber (you can use a regular cuke, but the english works well with this recipe)
1 medium on the vine tomato (these tend to be more vibrant and juicy)
fresh juice from 1 lime
1 clove of garlic, minced
1 tablespoon of olive oil
2 tablespoons of tahini
a splash of pineapple juice (sparingly to thin out the dressing)
8 tablespoons of Wholly Guacamole Homestyle Guacamole
splashes of pineapple juice (to thin out the guacamole)
8 Hard shell corn tacos (the hard shell worked better than the soft but either is fine)
Preheat oven to 425 degrees.
Mix the chick peas, sweet potatoes and sliced Sundried tomatoes in a bowl. Add the spices (cumin, coriander, chilli powder, paprika, salt and pepper). Then drizzle on tahini and mix all of the ingredients together. Once everything is evenly coated, place the mixture on a nonstick pan sprayed with olive oil. Roast the vegetables for 15-18 minutes depending on where you are and how crispy you want them.
While the vegetables are roasting. Start the salsa. Chop up the cucumber, jalapeno pepper, onion and tomatoes into cubes. Coarsely chop up the parsley. Mix all ingredients in a medium sized mixing bowl. In a smaller bowl add the lime juice, minced garlic and olive oil and whisk together for a few seconds so it emulsifies a bit. Then slowly add in a tablespoon of tahini to the mixture. Add a splash or two of the pineapple juice to thin out this dressing. Add the dressing to the salsa mixture and coat ingredients evenly.
Once the vegetables have roasted give them a minute to rest and cool down. They should be a little crispy, especially the chick peas.
Now that you have the components to create the tacos. Scoop the roasted vegetables into the hard shell taco, add the salsa and top it off with Wholly Guacamole (thinning it out allows the guacamole to spread better inside the taco.)
Hope that you like this recipe. I would love to hear if anyone tried this recipe and what they thought of the tastes.
Let me know, would love to hear from you.