Sweet Potato Tacos

Let’s face it; we love tacos. 

And when you live in California: Tacos. Are. Everywhere! 

It’s always fun to come up with new and different ways to enjoy them.  There are virtually infinite possibilities and combinations, especially if they are made with love.  One of my personal plant-based favorite is the simple sweet potato and avocado taco.  They are super yummy and take zero time to make.

Ingredients:  

• 2 peeled sweet potatoes, cut into bite-size cubes
• 2 tablespoons melted coconut oil (if you don’t like the state use olive or avocado oil)
• 3 tablespoons taco seasoning
• ¼ of a purple cabbage, chopped
• 1 avocado, sliced
• ½ cup chopped cilantro
• 1 whole lime
• organic corn tortilla’s

1. Preheat your oven to 350F.

2. Have a baking sheet ready to go.  

3. In a bowl mix the sweet potatoes (cut into bite-size cubes) with coconut oil and the taco seasoning.

4. Spread them onto the baking sheet and bake for about 25-40 minutes or until golden brown.

5. To assemble the taco’s, just heat up the tortilla, top with the chopped cabbage, yams, avocado, fresh cilantro and finish with a squeeze of lime.

Side note: I like to make a sauce for the tacos in a blender out of 1 avocado, 1 Greek yogurt, a teaspoon of hot sauce and a little salt, takes a couple minutes longer but makes them even better!