Vancouver is city of food trends – tacos, ramen, donuts – so it only makes sense for FreshPrep to add a yummy taco dish to its roster.
Ingredients in this delivery:
Red pepper flakes · Corn tortillas · Yukon Gold potatoes · Orange sweet potato
Kale · Organic vegetable stock cube · Minced garlic · Radish
Smoked tofu (substituted out FreshPrep feta) · Onions · Apple cider vinegar
This 25 minute FreshPrep kit taught me a couple of new tricks in the kitchen.
Turn on oven to 450 degrees. Wash and dice potato into cubes to match the pre-cut sweet potato ones. Mix potatoes in bowl with the spice blend, add drizzle of oil, and shake up until oil has coated all. Spread out on a baking sheet and place in oven with timer set for 20 minutes.
Heat a skillet over medium-high heat with a drizzle of oil. Once hot add the garlic, ¾ cup of water, and the stock cube. When cube dissolved and stock is boiling add the kale and cover the skillet with a lid. When kale becomes bright green it is ready, remove from the heat and stir in apple cider vinegar. Take a taste and if the kale needs any salt and pepper, add it now.
In the past I had always fried corn tortillas but FreshPrep suggests running them under cold water and placing in a hot skillet under they are warmed up – about 10 seconds on each side. Tip: lay flat when ready – I folded mine for the photograph and they broke in half! Made for tiny tacos. Also, I recommend chopping the radishes down to a smaller size if you like a neater taco.
The timer should be dinging from the oven and the room smelling of delicious roasted potatoes. Pile the potatoes into a bowl, assemble the toppings, and hit the couch for some delicious healthy fun.
Nutritional values for this meal are 705 calories per serving, Fat 3g, Protein 17g, and Carbohydrates 147g.