Breakfast All Day Fall Tacos (Grain-Free)

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Fall makes me think of apple picking, pumpkin spice lattes and nourishing, warm breakfasts.

Adding to the list: root veggie tacos with basil sautéed kale, sweet potato and sauerkraut. These grain-free, deliciously filling and eye-pleasing tacos are served with crunchy, nutrient dense pumpkin seeds and probiotic-rich sauerkraut.

Not into savory breakfast? Give this recipe a try… and you might change your mind!

The secret to the rich flavor of these tacos is first of all, high-quality seasonal produce, and second – Gourmet Garden Basil stir-in paste. I’ll be honest: I didn’t think that anything that comes in a tube could taste THAT good. But having tried adding Gourmet Garden spices to pasta, eggs and in tacos, I can confirm that cooking with it is a game-changer.

While I love the idea of having a fresh bunch of herbs in my fridge at all times, the truth is that I never use the whole bunch, and end up throwing a lot of it away. Gourmet Garden pastes have up to three bunches of organically grown, non-GMO herbs in one tube, and keeps fresh for three months. No wilt guilt! I’ve also been adding the Chili Pepper paste to sautés and Lemongrass to soups. Plus, they also have lightly dried herbs that can be used just like fresh herbs, but last for weeks in the fridge after opening.

You can find Gourmet Garden products not in the spices, but in the fresh produce sections across USA, including some Ahold retailers like Stop & Shop (check the store locator).

Enjoy!

Breakfast All Day Grain-Free Fall Tacos

Ingredients:

• 2 cups lacinato kale, washed and chopped
• 1/2 medium sweet potato, chopped into small cubes
• 2 TBSP coconut oil or ghee for cooking
• 3 TBSP Gourmet Garden Basil stir-in paste
• 1/2 tspn Himalayan sea salt
• Optional if you like it spicy: Gourmet Garden Chili Pepper stir-in paste
• 1/2 avocado
• Tortillas of your choice (I used grain-free Siete tortillas)
• To garnish: sauerkraut, sprouts, pumpkin seeds, drizzle of olive oil

Directions:

1. Heat up the oil in a skillet over medium.
2. Add sweet potato cubes, and cook until they start to get soft for about 10-15 minutes, stirring occasionally.
3. Add sea salt, basil paste, chili pepper paste (optional) and stir well.
4. Add chopped kale, and continue sauteeing for about 5 minutes, until kale is cooked.
5. In the meantime, warm up the tortillas on a pan or in an oven.
6. To serve, fill the tortillas with sweet potato, kale and basil, and a side of salted avocado.
7.  Garnish with sauerkraut, sprouts, pumpkin seeds and a drizzle of olive oil.

This post is in collaboration with and sponsored by Gourmet Garden. All opinions, as always, are my own.