Taco Bar: Build Your Own Taco

Ingredients:

Sweet potato and pumpkin filling

• 2 sweet potatoes, cut into 0.5 cm cubes.
• 1/4 pumpkin, cut into 0.5 cm cubes.
• 1 tbsp. l. olive oil
• 1 teaspoon cumin
• 1 clove garlic, minced

Mushroom sauté

• 280 g of various mushrooms (for example, champignons, oyster mushrooms, portobello)
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 0.5 tsp chili powder
• 1 lime, cut in half
• 1 orange, cut in half
• 1 tbsp chopped cilantro

Ground bison

• 2 teaspoons olive oil
• 450 g of ground bison
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper

Taco bar

• 6 corn tortillas
• 6 sheets Boston lettuce
• 6 radishes, thinly sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 avocado, cut into 8 pieces
• 1 cup grated Monterey Jack cheese
• 1 tbsp. salsa pico de gallo
• 0.5 cup Greek yogurt

Preparation:

1. Preheat oven to 220°C.
2. Sweet potato and pumpkin filling:
   Toss the sweet potato and pumpkin cubes in a bowl with olive oil, cumin, garlic, and salt to taste, then transfer to a baking sheet. Bake until the vegetables are golden brown and tender, about 30 minutes.
3. Mushroom sauté:
   In a large skillet over medium-high heat, heat the olive oil and add the onion and garlic. Cook until translucent, about 3 minutes. Add the mushrooms and cook, stirring, until lightly browned, about 10 minutes. Stir in the chili powder, then the juice of the lime and orange halves, and season with salt to taste. Let simmer for 1 minute. Stir in the cilantro and remove from heat.
4. Ground bison:
   Heat olive oil in a large skillet over high heat and add the ground beef. Cook, stirring constantly, until it begins to darken. Add cumin, smoked paprika, cinnamon, cayenne pepper, black pepper, and salt to taste. Reduce heat to medium and cook, stirring occasionally, until the liquid has evaporated and the meat is browned.
5. Taco bar:
   Place corn tortillas, lettuce, radishes, bell peppers, avocado, cheese, pico de gallo, and yogurt on individual plates. Place the mushrooms, ground beef, and sweet potato and squash in separate bowls. Assemble the tacos and enjoy!