Roasted Sweet Potato Tacos
Tacos are one of my favorite things to make in the Summer! There is nothing like enjoying some spicy tacos and enjoying a refreshing margarita on the patio! These ones contain sweet and savory sweet potatoes roasted to bring out their flavor, along with black beans and our special salsa for a delicious combination! These make for a healthy, flavorful and satisfying vegan summer meal!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 375F. Toss the sweet potatoes with just enough oil to coat, and spread them out on an oiled sheet pan. Roast them for about 35 minutes until starting to brown and tender.
- Meanwhile, sauté the onion in the olive oil in a medium pan over medium heat until translucent, about 5 minutes. Add the garlic, beans, spices, and sea salt and cook a few minutes more. When the yams have finished roasting, toss them with this mixture.
- To assemble the tacos, spoon some of the sweet potato and black bean mixture onto each shell, then some of the salsa, then some avocado. Serve!
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- Allergen Friendly