Sweet Potato Tacos
Our Sweet Potato Tacos recipe is an easy plant-based dinner option that is packed with so much flavor! Perfect for meatless Monday!
Ingredients
- 1-2 sweet potatoes cubed (option to peel)
- 2 tablespoon extra virgin olive oil divided
- kosher salt
- 2-3 cups fresh kale chopped
- ½ cup tahini
- 1-2 tablespoons real maple syrup
- 8 small tortillas of choice
- 1 cup black beans drained
- 1 cup corn canned or frozen, simply thaw if they are frozen
- lime wedges optional for garnish
Instructions
- Bake Sweet Potatoes: Preheat oven to 350℉. Cut 1-2 sweet potatoes into small cubes (peel if you want to), toss with 1 tablespoon extra virgin olive oil, and sprinkle with kosher salt. Place in a single layer on a parchment-lined sheet pan and bake for 20-25 minutes or until the sweet potatoes are soft, but firm.
- Sauté Kale: While the sweet potatoes are baking, bring a large skillet to a medium-high heat and add 1 tablespoon extra virgin olive oil. Add chopped kale and stir to coat in oil, sprinkle with kosher salt. Cook for 2-3 minutes and then transfer to a small bowl.
- Tahini Sauce: In a small bowl, whisk together ½ cup tahini and 1-2 tablespoons real maple syrup.
- Assemble Tacos: Take a tortilla and add sautéed kale, black beans, corn, and roasted sweet potatoes. Drizzle with maple tahini sauce and serve with lime wedges for that fresh squeeze of lime.
Notes
- Storage: leftover taco fillings can be stored in an airtight container in the fridge for 3-4 days.
- Seasoning: we kept the sweet potatoes simple, but feel free to toss in a homemade taco seasoning for an extra punch of flavor!
Nutrition
Calories: 583kcal | Carbohydrates: 70g | Protein: 16g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Sodium: 490mg | Potassium: 688mg | Fiber: 10g | Sugar: 9g | Vitamin A: 9189IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 5mg
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