-- GF, GrF, EF, NF
Preheat the oven to 180C.
Add the onion, mince and oil to the pan and cook until golden, on medium heat.
When ready add all the other ingredients and mix through. Allow to simmer on a low-medium heat.
Meanwhile, place the sliced sweet potatoes onto 2 roasted trays and drizzle with melted butter, ghee or coconut oil and a sprinkle of Changing Habits Seaweed Salt. Then place the broccoli florets onto a roasting tray and generously drizzle with melted ghee, butter or coconut oil and seaweed salt.
While the mince is simmering and the sweet potatoes are cooking prepare your other ingredients. Grate the carrots and add to a small bowl. Grate the cheese and add to a small bowl. Place the sour cream and basil into a bowl. Wash and dry the lettuce leaves and place onto a serving platter. Place them all onto the table.
Now prepare the guacamole by mixing all the ingredients (ripe avocados, lemon and seaweed salt) together in a bowl, then place onto the table.
Check the mince, taste and adjust if needed. It should be simmering away to allow the sauce to thicken.
Check the broccoli and sweet potatoes and flip them all over if needed.
When the mince sauce has reduced to your liking, remove from the heat and scoop or pour into a bowl, then place onto the table.
Check the roasting broccoli and if its ready, place into a bowl then onto the table.
Lastly, add the sweet potato to a serving platter then onto the table.
Everyone can now serve themselves. They can place the meat into the lettuce leaves followed by their chosen toppings for a delicious healthy taco and/ or place the sweet potato chips onto their plate with the toppings for healthy nacho’s. Both are just as delicious and enjoyable.
p.s Make sure there are serviettes handy, as it can get messy!
Serving Size Serves 4 hungry people
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