In addition to acupuncture, maintaining a balanced diet rich in anti-inflammatory foods can significantly aid recovery from sports injuries. Here’s a healthy recipe that supports healing:
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup crumbled
- feta cheese (optional)
Instructions:
- Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
- Prepare the Black Beans: While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through.
- Assemble the Tacos: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Fill each tortilla with a scoop of roasted sweet potatoes and black beans.
- Add Toppings: Top with sliced avocado, chopped red onion, fresh cilantro, and a squeeze of lime juice. Sprinkle with crumbled feta cheese if desired.
- Serve and Enjoy: These tacos are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
