If you’re a fan of sweet potatoes in savory situations, you’re going to love these sweet potato tacos. We crafted this recipe with Cinco de Mayo in mind for vegans who are craving a filling and festive meal (don’t forget the margaritas!) Think tender and spicy roasted sweet potato wedges, wrapped in a warm tortilla and garnished with corn, black beans, fresh cilantro and Cholula.
Pretty basic right? I thought so, too. That is, until I added a drizzle of creamy avocado sauce. It’s cool, it’s smooth, it’s so loaded with flavor you almost (but not quite) forget about the nutritious morsels beneath. To add a new layer of texture, I finished these sweet potato tacos off with a handful of crispy shaved Brussels sprouts. Yes – seriously! If this is the first time you’ve seen Brussels sprouts in a taco recipe, don’t panic. They really blend perfectly with the other flavors and impart the most satisfying crunch in each bite.
You can usually find shaved Brussels sprouts at Trader Joe’s along with the other produce. If you can’t locate them at your local grocery store, you can definitely use whole Brussels sprouts – there’s just an extra step of prep required. You’ll need four cups of Brussels sprouts, trimmed and quartered (about ½ pound). Then, simply peel the leaves off (this can be tedious, but it’s worth it!) and follow the instructions for shaved Brussels sprouts below.Print
If you’re a fan of sweet potatoes in savory situations, you’re going to love these vegan tacos smothered in creamy avocado sauce and topped with crispy Brussels sprouts.
For the tacos
- 12 corn or flour tortillas
- 2 large sweet potatoes, peeled
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1 tsp. chili powder
- ½ tsp. cumin
- 1 cup corn kernels, fresh or frozen
- 1 cup black beans
- Freshly chopped cilantro, for serving (optional)
- Hot sauce, for serving (optional)[br]
For the avocado sauce
- ½ large, ripe avocado
- ¼ cup plain non-dairy yogurt (I used So Delicious Coconut Milk Yogurt)
- ¼ cup water
- 1 cup cilantro leaves and stems
- 1 small clove of garlic, minced
- ½ teaspoon salt
- Juice of ½ small lime
For the crispy Brussels sprouts
- 2 cups shaved Brussels sprouts
- 1 tsp. olive oil
- Pinch of salt
- Preheat oven to 425F and line two baking sheets with parchment paper. Slice sweet potatoes into ½-inch wedges and add them to a large bowl. Toss with the olive oil, chili powder, cumin, and salt. Distribute the sweet potato pieces in an even layer across both baking sheets. Roast for 15 minutes, flip the pieces, and then bake 10 minutes more. When done, the sweet potatoes should be fork tender and lightly browned on the outside.
- Meanwhile, make your avocado sauce. Combine the avocado, non-dairy yogurt, water, cilantro, garlic, salt, and lime juice in a blender. Puree until very smooth, adding a tablespoon more water as necessary to keep things moving. Scoop the sauce into a small bowl and set aside.
- When the sweet potatoes are done, lower your oven temperature to 350F. Toss the shaved Brussels sprouts with 1 teaspoon of olive oil and a pinch of salt. Arrange them in a single layer on a baking sheet lined with parchment paper and bake 10 to 12 minutes, moving the leaves around every 5 minutes or so. When done, the Brussels sprouts should be slightly brown and crispy, but not burnt.
- Meanwhile, combine the corn and black beans in a medium bowl and warm them in the microwave, 45 seconds to 1 minute. One at a time, heat your tortillas in a dry pan over a medium-low flame, about 30 seconds on each side. As you heat the tortillas, layer them on a plate and cover with a clean kitchen towel to keep them warm.
- To serve, place a few sweet potato wedges down the center of a tortilla. Layer on the corn and black beans, followed by a splash of avocado sauce, a tablespoon of crispy Brussels sprout leaves, a sprinkle of cilantro, and a dab of hot sauce, if desired.