Ingredients

The following ingredients have 4 Servings
  • ½ sweet onion (finely diced)
  • 1 green bell pepper (finely diced)
  • 3 Tbsp. olive oil
  • 1 lb. sweet potatoes (peeled, cut into ½-inch pieces)
  • 1 lb. Brussel sprouts (ends trimmed, thinly sliced)
  • 2 cloves garlic (crushed)
  • 2 Tbsp. maple syrup
  • 2 tsp. apple cider vinegar
  • 1 tsp. sriracha sauce (or hot sauce)
  • 1 tsp. salt
  • ¼ tsp. ground sage
  • Cilantro (optional)
  • Pecans (coarsely chopped, toasted, optional)
  • Cheese (Mozzarella or dairy-free, optional)
  • 8 Cassava flour tortillas (or other gluten-free tortillas)

Instruction

  • In a large skillet over medium heat add 2 tablespoons olive oil, onion, and bell pepper. Sauté for 2-3 minutes or until onions begin to become slightly translucent.
  • Add additional olive oil and sweet potatoes. Sauté for 6-8 minutes.
  • Add Brussel sprouts and cook for 3-4 minutes covered, or until Brussel sprouts are almost tender.
  • While vegetables are cooking whisk together garlic, syrup, vinegar, sriracha sauce, salt, and ground sage in a medium-sized bowl.
  • Add sauce to skillet, making sure to scrape the bottom of the pan to loosen up any bits. Cook for 2-3 minutes or until potatoes and sprouts are completely cooked.
  • Serve in a cassava flour tortilla or other Paleo tortilla with pecans, dairy-free cheese, and cilantro. Enjoy!