If I had to choose one meal to eat for the rest of my life, it'd be tacos. Since I eat a soy-free plant-based diet & my boyfriend can't eat beans - I created these chili-roasted sweet potato tacos so we could meet in the middle and both enjoy them.
Sweet potatoes are an excellent source of vitamin A which ensures healthy eye, skin & bone development. They're also a great source of minerals like copper, manganese, potassium, and phosphorus. Avocados are a healthy monounsaturated fat source that are loaded with vitamins B, C, E, K and folate plus trace minerals like potassium (more than a banana), fiber & antioxidants. Pair them together in an organic corn tortilla along with tomato, red onion, olives, lime juice and spices for a healthy, delicious taco!
Makes: 4 servings / 8 tacos
What You'll Need:
- 1 large or two small organic sweet potatoes
- 8 organic corn tortillas
- 2 ripe avocados
- Juice from 1/2 lime
- 1 organic vine tomato, diced
- 1/4 small red onion, diced
- 16 pitted black olives, halved (optional)
- 2 Tbsp olive oil or melted coconut oil
- 2 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder + a pinch of garlic powder (for the guacamole)
- 1/4 tsp onion powder
- Sea salt, to taste
- 8 Tbsp of your favorite salsa
For the sweet potatoes:
Pre-heat your oven to 425 F. Rinse and dice your sweet potato (with the skin) into small cubes. Put the cubes in a medium-sized mixing bowl and add 2 Tbsp olive oil or melted coconut oil, 2 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp onion powder and a few pinches each of salt (to your preference). Toss the sweet potatoes with the spices until it's evenly coated.
Spread the sweet potato mixture on a large sided baking sheet in one layer - don't pile them on top of one another or else you'll have soggy potatoes. Sprinkle with a little more salt if you like. Bake for 15 minutes, toss the potatoes with a spatula to avoid burning, and then bake for another 15 - 20 minutes. You'll know when they're done because they will be nice n' crispy. around the edges.
To make the tacos:
Warm up your corn tortillas - I usually just throw them in the oven laying flat on a baking sheet for two minutes as the sweet potatoes are finishing up with a damp paper towel over them so they don't dry up. During those two minutes, I whip up my guacamole by combining 2 ripe avocados, the juice from 1/2 lime and a few pinches each of garlic powder, salt and pepper to taste.
Next - top each tortilla with chili roasted sweet potatoes, a little guacamole, a tablespoon of salsa, some diced tomato, chopped red onion, & two black olive halves.
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