Yields: about five to six boats
Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Grain-Free, Vegan (of course!)
Fiesta time!! You are going to love these Mexican Kale Boats because they are highly nutritious, boast an array of Mexican flavors, and they are simple to make! For some of you, raw kale may not be your thing; however, the creamy guacamole and the mixture of Mexican flavors will have you converted to kale in no time!
- Five large lacinato kale leaves (aka dino kale)
- Two medium Japanese sweet potatoes (regular sweet potatoes can work, but will yield a different taste)
- One small- to medium-sized head of cauliflower
- 1/4 of a cup of chopped cilantro
- The juice from half of a lime
- 1/2 of a tsp. of cumin
- 1/2 of a tsp. of chili powder
- 1/2 of a tsp. of garlic powder
- 1/4 of a tsp. of onion powder
- Dash of cayenne pepper
- Pinch of salt (or to taste)
- Pinch of pepper (or to taste)
- Guacamole for topping
How to make:
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Chop the sweet potatoes into one-inch chunks, then place them into a large sealable bag with a splash of water, and the cayenne pepper, garlic powder, onion powder, chili powder, and cumin.
- Seal the bag, then shake the bag until the spices have evenly coated the potatoes.
- Pour the potatoes onto the baking sheet, then bake them for about 20-25 minutes, or until they are fork-tender.
- While the sweet potatoes bake, rice the cauliflower by chopping it into florets, then pulsing them in a food processor until a rice consistency is met.
- Place the riced cauliflower into a medium to large pot over medium heat with a splash of water, then cook the rice until it’s hot and soft.
- Once the cauliflower rice has cooked, chop the cilantro, then add it to the rice with the lime juice, salt, and pepper.
- Once the sweet potatoes are done cooking, remove them from the oven and stir them evenly into the pot of cauliflower rice.
- Scoop the cilantro lime cauliflower rice and sweet potato mixture into each kale leaf, then top and smother with guacamole.
- Serve and enjoy!
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