If you can pack nine vegetables, one legume, some fresh herbs and spices into a side dish I think you have a great addition to the family dinner table. Why 9 vegetables and not 10? To be honest I didn’t plan how many to add, I counted them up once the recipe was created, eaten and enjoyed. Yes, 10 would have sounded better but 9 is a great effort if your family enjoys it.
Our family loves tacos. You can find my home made spice recipe for tacos here. The recipe is a chicken version but I use the same recipe to make a beef version, as served with this meal.
When we have tacos for dinner I add the fresh ingredients to the table so everyone can make their own taco version with the ingredients they like to eat. Yes, in my house the kids do tend to lightly add the vegetable options when they are given the choice. The reason I enjoy creating salsa and vegetable dishes such as this one is that:
- firstly it is a good choice because of the number of fresh healthy ingredients and
- secondly, if it includes a number of ingredients that the kids enjoy so are likely to eat it. This is the reason for the addition of the chick peas, avocado, carrot and corn in this recipe. My kids are happy to eat those vegetables.
The addition of (mild) chilli I added was almost un-noticable. You may choose to provide it on the side for the adults to add to their tacos rather than adding it to the meal preparation steps if chilli is unacceptable to your children.
- ½ tablespoon coconut oil
- 1 piece celery - chopped
- 2 garlic cloves finely chopped
- 1 cm fresh tumeric grated
- 1 shallot finely chopped
- 1 red chilli -de-seeded and finely sliced
- 1 tablespoon coriander roots chopped finely
- 1 tin of chickpeas, rinsed
- 1 small carrot finely diced
- 1 small zucchini finely diced
- 1 corn cooked and kernals sliced off the cob
- 1 cup of kale leaves
- 1 small capsicum finely diced
- 2 large tomatoes diced
- fresh coriander leaves
- fresh mint leaves
- fresh Vietnamese mint leaves
- 1 lime juiced
- drizzle olive oil
- ½ teaspoon red wine vinegar
- ½ avocado diced
- Add the coconut oil, celery, garlic, tumeric, shallot, chilli and coriander to a warm pan on the stove top
- When fragrant add the drained chickpeas and stir to coat and cook for a couple of minutes
- Add the carrot, zucchini, cooked corn and kale. Stir and cook for 10 minutes until the vegetables are almost cooked
- Remove from the heat and set aside
- To a serving bowl add the capsicum, tomato and fresh herbs
- Mix the lime olive oil and red wine vinegar - this will be the dressing
- Add the cooled vegetable mix to the capsicum, tomatoes and herbs and then add the avocado
- Mix to combine and add the dressing
This recipe makes a decent sized bowl of salsa. You will most certainly have left overs from a taco meal. It is perfect to add to a work or school lunch box as it can be enjoyed cold.
Do you have a favourite side dish recipe that combines loads of vegetables? What is it? Please share in the comments below.
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