Sweet Potato Tacos

Who doesn’t love tacos? They are the best because there are so many ways to customize and dress them up. I don’t eat any meat typically made for tacos, so sweet potato tacos are my JAM. The sweet flavor and soft texture is just so satisfying. This meal is on a weekly rotation at our house. The whole family loves it!

And yes, it is a perfectly nutritious and filling meal without animal meat. This meal is loaded with fiber, vitamin A, Vitamin C, healthy fats, protein, and complex carbohydrates. So many flavors, you won’t even miss the meat. Here’s the recipe:

Yield: At least 6 tacos

Ingredients:

• 2 bell peppers

• ½ yellow onion

• 2 medium sweet potatoes

• 2 tbsp olive oil, divided

• Lettuce for salad or taco

• Taco shells of choice (if not choosing salad)

• Salsa of choice or Pico de gallo

• Trader Joe’s Chile Lime Seasoning

• Kosher salt

• Black pepper

• Cashew Cream (see recipe below)

Optional: black beans, avocado, pickled red onions, tortilla chips

Directions:

Preheat oven to 400 degrees. Wash sweet potatoes, bell peppers and the onion. Chop the sweet potatoes into 1 inch cubes. Add sweet potatoes, 2 tbsp olive oil, ¼ tsp salt and 5-6 twists black pepper to a roasting pan and mix well so the potatoes are evenly coated in the oil and seasonings. Roast sweet potatoes for 10 minutes, stir around on the pan to mix them up, and roast for another 15 minutes until they are soft enough to easily cut through.

Meanwhile, cut the two bell peppers and onion into ½ inch width strips. Heat 1 tbsp olive oil on a non-stick pan over medium heat. Allow the oil to heat up a bit, then add the peppers and ½ tsp of Trader Joe’s Chile Lime Seasoning (if you don’t have this, just season with salt and pepper). Saute for about 8-10 minutes until the peppers are soft and slightly browned.

Assemble your ingredients on a plate and enjoy! Get creative here! I like to eat mine as a salad, so I omit the taco shells. The mixture of the cashew cream, salsa and avocado make for a great dressing! I do this because my body can only tolerate so many carbohydrates in one sitting, and there are already plenty (of carbs) in the sweet potatoes, black beans, and the few tortilla chips I put on top. I like to fill up more on fats and proteins (avocado, cashew cream, olive oil) because I feel better doing so. Therefore, I just choose to not eat the shell. You do you, and enjoy!!

Talk soon,

Em

Cashew Cream

Ingredients:

• 1 cup unsalted, raw cashews

• 1/2 tsp kosher salt

• 1 tbsp nutritional yeast

• 2 tsp lemon juice

• 3/4 cup water (titrate to desired consistency)

Directions:

Soak the cashews in water for at least 4 hours or overnight. This gets them soft enough to blend. Put all ingredients into a blender and blend on high speed until smooth (really smooth). Keep in the refrigerator for up to 7 days.