Vegan Sweet Potato Tacos

@cokocooks

A few weeks ago I went to one of my favorite Austin restaurants. I ordered some sweet potato tacos and I instantly knew I would have to recreate them. The sweet potatoes combined with the creamy sauce was just a meal I knew I would want over and over again. These sweet potato tacos may be vegan, but the satisfaction level is through the roof. Plus, the best part is you can add or take away whatever you like or dislike with tacos! Now lets talk about these ingredients!

Ingredients

The base of these tacos start with some roasted sweet potatoes.  They add a starchy sweet filling that compliment all the other components of the tacos.  To the sweet potatoes, I added some homeade black refried beans for additional protein and a little Mexican flare. Then red cabbage adds a little color and crunch to these tacos. The sauce could not be any easier, but it provides a delicious creamy tang to blend the savory and sweet. It is just some green salsa mixed with a large avocado, and that is it. I served it all in a corn or flour tortilla topped with a little additional avocado. Then the perfect finishing touch is a little lime juice. Just assemble and these sweet potato tacos are ready to devour.

This would make for a great meal prep meal for the week. You can prep each separate ingredient and all you have to do is put the tacos together when your ready to eat.  This versatile meal would be good with chicken or beef if you have a big meat eater in your family.  It is so satisfying, and seriously a meal I look forward to all week long. If you want a side to serve it with be sure to check out my roasted corn and mango salsa.

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Vegan Sweet Potato Tacos

A taco filled with sweet potatoes, refried beans, red cabbage, and a creamy green salsa

Prep Time 15 minutes minutes

Servings 8

Calories 294kcal

Ingredients

• 8 flour/corn tortillas
• 4 large sweet potatoes
• 1/2 head red cabbage
• 16 oz green salsa
• 1 large avocado
• 2 cans black beans
• salt and pepper
• lime wedges (optional)

Instructions

• Preheat oven to 425 and line a large roasting pan parchment paper
• Chop sweet potatoes and add to roasting pan with S&P and place in the oven for 45-60 minutes until golden and crisp on the edges
• While sweet potatoes bake blend the black beans till smooth.
• Then chop the cabbage finely.
• Add green salsa and avocado in a blender and blend till smooth
• Then ready to serve. Layer on black beans, sweet potatoes, cabbage, and green sauce on tortilla.

Notes

Nutrition Facts with corn tortillas

Nutrition

Serving: 1g | Calories: 294kcal | Protein: 10g | Fat: 7g

Enjoy!!

* Follow me on instagram @_cokocooks or feel free to ask questions or leave any comments!

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