Tacos are the queen bee of satisfying dishes. There’s really nothing better, especially when they happen to be loaded with nutrient-dense, plant-based ingredients. These Roasted Sweet Potato and Beyond Meat Tacos are all that and then some. Not only do they have a nice meaty flavor and texture, they’re also abundant in protein, antioxidants, and phytonutrients. Just a few of the many reasons why Taco Tuesday should week-long celebration.

 

 

ROASTED SWEET POTATO AND BEYOND MEAT TACOS

Vegan, gluten-free, dairy-free

Recipe by Jentry Lee Hull

 

TACO INGREDIENTS

  • Roasted Sweet Potatoes (see recipe below)
  • Beyond Meat
    • 2 tsp. oil
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1-11oz. package Beyond Meat Beyond Beef Crumbles, Feisty (available in the frozen foods section at Whole Foods, Safeway, Sprouts, and Target)
    • salt and pepper to taste
    • Juice from ½ lime

 

ADDITIONAL GOODIES

  • Cabbage Slaw (see recipe below)
  • Black beans
  • Corn tortillas
  • Salsa
  • Guacamole
  • Hot sauce
  • Lime Juice

 

ROASTED SWEET POTATO INGREDIENTS

  • 2 medium sweet potatoes, scrubbed (keep skin intact) and diced
  • 2 tsp. oil (optional)
  • ½ tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. garlic powder

 

TACO METHOD

  • Prepare Roasted Sweet Potatoes and Cabbage Slaw ahead of time.
  • In a large pan over medium heat, add oil and onion. Sauté for 3-5 minutes or until onion begins to caramelize.
  • Add minced garlic and Beyond Meat. Toss and cook until Beyond Meat is warmed all the way through – about 5 or so minutes. Be careful to not overcook.
  • Season with salt, pepper and lime juice.
  • Warm black beans and tortillas, then assemble tacos.
  • Top with cabbage slaw, salsa, guacamole, hot sauce and lime juice.
  • Serve immediately and enjoy!

 

ROASTED SWEET POTATO METHOD

  • Preheat oven to 425-450°F (depending on your oven).
  • Line a baking sheet with parchment paper.
  • In a large mixing bowl, toss diced sweet potato in oil, salt, and spices.
  • Transfer to parchment lined baking sheet and spread in an even layer.
  • Roast for 22-28 minutes, turning halfway through to evenly cook.
  • Once edges are lightly brown and centers are tender, remove from heat.

 

CABBAGE SLAW INGREDIENTS

  • 2 heaping cups purple and green cabbage, thinly sliced
  • ½ jalapeño, seeded and diced
  • Juice from ½ orange
  • Juice from 1 lime
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. oil (avocado or olive)
  • pinch of salt
  • pinch of cayenne

 

CABBAGE SLAW METHOD

  • In a medium sized mixing bowl, whisk together orange, lime, vinegar, oil, salt and pepper(s).
  • Incorporate cabbage and jalapeño, toss and keep cool until ready to serve.
  • Adjust seasonings to taste.
  • Store leftovers in an airtight container in the fridge for up to 5 days.

 

Thrive on,

Coach Jentry