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Food & Dining // Heart-y Chef
Diana Helfand

A Veggie Way To Start The Day — Sweet

Volcano Village Lodge, one of Hawaii’s most unique getaways on Hawaii Island just a mile from Hawaii Volcanoes National Park, recently enlisted health and wellness expert Tara Crawford to help broaden its vegetarian and vegan options. Tara also is helping the lodge to source more local produce to bring the very best flavors to their guests.

The lodge uses only fresh ingredients from Hawaii and is committed to promoting local agriculture and aquaculture. Its philosophy is in keeping with Volcano Village’s designation as a World Heritage Site, which protects habitats for rare and endangered species as well as unique biological and geological evolutions.

From her home base on Maui, Tara works on the benefits of a plant-based diet with clients in Hawaii and around the world.

From teaching cooking classes to inspiring people to improve their health by including more vegetables in their diet to coaching students on the importance of eating local, Tara is one of Hawaii’s strongest advocates for healthy eating, and happily coaches people on nutrition.

You won’t need to exercise any self-discipline when it comes to Tara’s sweet potato breakfast burrito. It’s easy to prepare, will help you feel energized and satisfied, and brings many of the flavors and colors of Hawaii to the table.

Sweet potatoes have no cholesterol and are high in vitamin A and fiber. They are a good source of potassium and contain phosphorus, magnesium, vitamin C, B vitamins, folate and vitamin K.

SWEET POTATO BREAKFAST BURRITO

* 1 medium sweet potato (I like purple or red), peeled
* 1 red pepper
* 1 small onion
* 1/2 medium zucchini
* 1/2 can black beans, drained and rinsed
* 2 teaspoons chili powder
* 1 teaspoon granular garlic powder
* 1/4-1/2 teaspoon cayenne pepper
* 1 tablespoon coconut oil, melted
* 6 medium-size wraps (try spelt or sprouted grain; wheat or corn will work, too)

Preheat oven to 400 degrees.

Line baking sheet with parchment paper. Dice all veggies into 1/2-inch pieces; place in large bowl and add beans. Drizzle veggies and beans with coconut oil and mix in spices well.

Bake for 25 minutes. Remove from oven and turn off oven.

Place wraps on oven racks and let warm for 1 minute.

Remove wraps from oven, place on plate, load up with filling, roll up and enjoy.

Optional: Add hot sauce for a spicier burrito.

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