KOREAN SPICY SWEET POTATO FALAFEL TACOS WITH WHITE KIMCHI [VEGAN]

Healthy Recipe, Food as Medicine

My dear followers, you already know from my previous blog-posts, I pay a lot of attention to healthy breakfasts. If you want to have energy during the day, then you should never skip a healthy breakfast.

My clients are always asking for the different variation of the breakfast recipes. I like to cook with colorful, fresh ingredients. I mix and match recipes from around the world. Often I find my inspiration in Asian and Middle East cuisines. I use my food as my medicine.

Here is one of my recipes. These tacos combine Korean flavors with Mediterranean falafels and Mexican tacos … this is the most culturally diverse meal you’ll ever have! And it’s pretty darn delicious, too. It has a lot of health benefits as well. Here are some examples of these benefits.

1. The sweet potatoes are one of the best vegetables to strengthening our spleen system.  Bio-energetical system of our spleen is responsible for:

  • Healthy digestion of
    i.  Food
    ii.
    Emotions
    iii.
    Thoughts
    iv. Information
  • Hormonal system
  • Improve satisfaction of your life
  • Give you grounding
  • Fights against “sweet tooth” and much more.

2. Kimchi is fermented food. It helps to:

  • Create healthy bacteria in our gut,
  • Improve digestion
  • Improve immune system and much more.

You see how such delicious breakfast gives the best start for your day: energy, vitality, happiness, and satisfaction.

Here is the magic recipe:

KOREAN SPICY SWEET POTATO FALAFEL TACOS WITH WHITE KIMCHI [VEGAN]

Recipe, healthy breakfast


INGREDIENTS

Korean Tacos:

  • Sweet potato falafels (recipe follows)
  • Gochujang sauce (recipe follows)
  • Baek kimchi (recipe follows)
  • Radishes, thinly sliced
  • Avocado, sliced
  • Spring onions, sliced
  • Black sesame seeds
  • Soft tortillas

 

Baek Kimchi (White Kimchi):

  • 1 pound Napa cabbage
  • 3/4 cup carrots
  • 3/4 cup leeks
  • 1/2 cup spring onions
  • 1 heaping teaspoon salt
  • 2 tablespoons soy sauce (organic)
  • 2 garlic cloves
  • 2 tablespoons minced ginger
  • 1 Asian pear, peeled
  • Spicy Sweet Potato Falafels:
  • 2 1/2 cups sweet potatoes
  • 1 can chickpeas
  • Onion, minced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons gochujang paste
  • 1/2-1 teaspoon salt (to taste)
  • About 1/2 cup panko or regular bread crumbs
  • 2 tablespoons wheat flour
  • Vegetable oil ( organic)

 

Gochujang Sauce:

  • 1–2 tablespoons gochujang paste (adjust spiciness to taste. You can find gochujang at your local Asian market)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 2 teaspoons sugar
  • 4 tablespoons water
  • 1 teaspoon corn starch
  • 2 teaspoon dark sesame oil

 

PREPARATION

How to make the Baek Kimchi: 

  1. Wash and drain all the vegetables and peel carrots. Chop the Napa cabbage and leeks roughly  (2-3 inch-wide pieces), julienne carrots, and slice spring onions. Put vegetables to large bowl and mix. Add salt and mix again.
  2. Mince ginger and garlic. Puree ginger, garlic, soy sauce and pear in mini food processor or with an immersion blender. Pour mixture over vegetables. Mix salad for a couple of minutes, vegetables should start to exude some liquid. Let it marinate for 30 minutes.
  3. Pour vegetables to a big clean glass jar. There should be enough liquid to cover all veggies. Add some 2 percent salt-water brine (1 tablespoon salt dissolved in 4 cups water) to jar if there isn’t enough. Let the kimchi ferment 3-4 days in a dark place (or cover the jar with a towel) at room temperature. Refrigerate when kimchi has fermented enough to your liking.

 

To Make the Sweet Potato Falafel:

  1. Peel and cube the sweet potato. Steam sweet potato cubes until soft. Mince onion, garlic and ginger. Heat some oil in frying pan and sauté them for a couple of minutes.
  2. Puree sweet potato, chickpeas, onion mixture and spices in food processor. Add bread crumbs and flour and stir. Let the mixture cool.
  3. Preheat the oven to 392°F. Line a baking tray with parchment paper and oil it lightly. Mold small falafels with damp hands and set them on the baking tray. Bake for 20 minutes.

 

To Make the Gochujang Sauce:

  1. Mix all the ingredients except sesame oil in a small pot. Stir sauce constantly until it starts to boil and it thickens. Add sesame oil and let the sauce cool.

 

Assembly:

  1. Place three falafels in a tortilla and top with kimchi, radishes, avocado, sesame seeds, green onions, and a drizzle of gochujang sauce.

 

Back to