Description
Experience a symphony of smoky, sweet, and savory notes with these Vegetarian Sweet Potato Tacos. Featuring roasted sweet potatoes tossed in spices, crunchy cabbage slaw, and creamy avocado, this dish is both satisfying and nutritious.
Ingredients
3 units Large Sweet Potatoes (peeled and cubed)
3 tbsp Avocado Oil
1 tsp Smoked Paprika
1 tsp Cumi
1 tsp Garlic Powder
1 tsp Sea Salt
1.5 cups Cooked Black Beans (rinsed)
8–10 units Corn or Almond Flour Tortillas
2 cups Shredded Red Cabbage
2 tbsp Fresh Lime Juice
2 units Ripe Avocado
1 tsp Pure Maple Syrup (for the slaw)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper
- In a large mixing bowl, toss the cubed sweet potatoes with Avocado Oil, smoked paprika, cumin, garlic powder, and sea salt
- Spread the sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, tossing halfway through
- While the potatoes roast, warm the black beans in a small saucepan over medium heat, seasoning with a pinch of salt and a squeeze of lime
- In a medium bowl, combine shredded red cabbage, lime juice, maple syrup, and a touch of cilantro, massaging the cabbage to soften it
- Char the tortillas directly over a low gas flame for 10 seconds per side
- Assemble the tacos by adding roasted sweet potatoes, black beans, cabbage slaw, sliced avocado, and a squeeze of lime juice to warm tortillas
Notes
Ensure all sweet potato cubes are roughly half an inch square for even cooking.
Avoid overcrowding the pan to ensure proper roasting.
Store leftover components separately in airtight containers.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 385 kcal
- Sugar: 9g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg