Smoky, roasted sweet potatoes and avocado make up the filling in these easy tacos from the Plantifully Lean cookbook. But a few dollops of cashew cheese, guacamole, and a shower of chopped cilantro wouldn’t hurt either.
What you need:
2 large sweet potatoes, cut into 1-inch cubes
Juice of 1⁄2 lime
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon garlic salt
1⁄4 teaspoon chili powder
1⁄4 teaspoon onion powder
6 (8-inch) corn tortillas, warmed
1 cup black bean salsa
1⁄2 small avocado, sliced
What you do:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Over prepared baking sheet, spread sweet potatoes. Sprinkle with lime juice and season with paprika, garlic salt, chili powder, and onion powder. Toss to coat and roast for 30 to 40 minutes,until potatoes are tender and beginning to brown.
- To serve, into tortillas, place potatoes and top with salsa and avocado.