Sweet Potato Veggie Tacos (Vegan/Gluten-Free/Paleo)

I love tacos in all forms, but I especially love a taco that’s chock full of veggies. Over the years I’ve come up with many renditions and ways to incorporate veggies into tacos, but I think using sweet potato as the main star is my favorite way.

The shredded sweet potatoes take on a super-satisfying texture and have a little crispiness and smokiness that make them especially good. I personally love adding a little cabbage slaw to my tacos for a fresh crunch, but you could easily substitute shredded romaine or another crunchy green of your choice. And then you pile on all the good stuff - avocado or guacamole, salsa, (dairy-free) sour cream, pickled red onions, cilantro, etc - the sky’s the limit.

I’ve never been a big fan of meat substitutes - they’re often super processed and full of inflammatory ingredients. I prefer to incorporate more vegetables and work with what Mama Nature gives us. This recipe is a perfect way to get more veggies, make eating plant-based even more delicious or just spice up your normal taco routine. Enjoy!

Sweet Potato Veggie Tacos

serves 2 very hungry people or 3-4 less hungry people / total time 30ish minutes

sweet potato filling
4 tbsp avocado oil
1 onion, sliced thinly
1 red bell pepper, cut into strips
½ tsp good salt
1 large or 2 medium sweet potatoes, shredded
1 tbsp chili powder
½ tbsp cumin
1 tsp oregano
1 tsp garlic powder

cabbage slaw*
½ small cabbage
juice of one lime
2 tbsp chopped cilantro

taco fixings
your favorite taco tortillas/shells (I love Siete Foods)
avocado or guacamole
sour cream of your choice
raw or pickled red onion
salsa
cilantro
lime

directions

1. Add 2 tbsp of the avocado oil into a large skillet over medium heat. Once the oil is warm add the onions, peppers and salt to the pan. Let them cook for about 10-15 minutes, until they soften and start to brown. If they’re browning too quickly, reduce the heat. Add a splash of water if they start to stick.

2. In the meantime, get your sweet potato shredded. You can use a regular cheese grater or box grater - just make sure the shreds are medium-sized, not fine (or it’s going to be really labor intensive). You could also use a food processor attachment.

3. Once the onions and peppers are cooked transfer them to a bowl and set aside. Add the remaining 2 tbsp of avocado oil to the pan and then the shredded sweet potato and all the spices. Stir until the spices are evenly coating the sweet potato. Cook for 10-15 minutes total, adding 1/4 cup of water halfway through to steam them a little bit, and stirring every couple minutes. They’re done when they’re soft with a few crispy parts and they start sticking to the pan.

4. While your sweet potatoes are cooking, make your slaw and prepare your toppings. To make the cabbage slaw, slice the cabbage into very thin strips (or use a mandoline) and toss with the lime juice and cilantro.

5. When the sweet potatoes are done cooking reduce the heat to low and add the pepper/onion mixture back in.

6. Now the fun part - assemble your tacos! There’s no wrong way to do this so have fun with it and make your tacos your own! Enjoy.

* If you’re not making the cabbage slaw you can substitute romaine or another crunchy green of your choice.

Good Food: Sweet Potato Breakfast Bowl

Welcome to the Better Breakfast Bowl Series! A better breakfast bowl tastes amazing, keeps you full & gives you the energy you need to get through your day. It’s full of satiating healthy fats, fiber & complex carbohydrates. Best of all, it’s fast to make. While better breakfast bowls are ideally enjoyed sitting down before getting into your day, they’re also portable for those days when that’s just not possible. 

the good

The Sweet Potato Bowl is the best way to eat vegetables for breakfast without even realizing you’re doing it. Sweet potato's natural sweetness makes this bowl feel like a real treat, but it’s packed with essential vitamins & minerals.

The creamy addition of your favorite nondairy yogurt or chia pudding plus nut or seed butter makes it almost seem like dessert! Top with some crunchy granola, nuts or seeds for the ultimate combination of crunchy, creamy, and comforting.

This breakfast is on heavy rotation during the colder months since it’s a little heartier and has a little more of that stick-to-your-ribs feeling. That being said, it can be enjoyed all year round if that’s what you’re into!

the medicine

Sweet potatoes are jam packed with nutrients including vitamin C, antioxidants, beta-carotene, fiber, and more. They are considered a complex carbohydrate, meaning they’re broken down more slowly by your body – keeping blood sugar stable and providing a steady stream of energy.

If you opt for yogurt you’re getting probiotics, which are vital for gut health. If you use chia pudding you’re getting fiber & omega 3 essential fatty acids from the chia seeds. I like to throw a little yogurt in my chia pudding for the best of both worlds!

My go-to nut/seed butters are almond butter and sunflower seed butter. Both are full of healthy fats, protein, fiber and vitamin E – an important antioxidant that contributes to skin health.

I use cinnamon anywhere I can for its natural sweetness and its blood-sugar regulating effect.

tips

My absolute FAVORITE sweet potato to use for this bowl is the Japanese sweet potato – they have a light purple skin and are white on the inside. They are SO creamy and have this marshmallow flavor that is out of this world.

Roast or steam several sweet potatoes at once so that you have enough for a few meals. They last up to a week in the fridge! I’m partial to steaming them because it’s fast and creates a really creamy texture.

If you have time or desire a warm breakfast, you can gently reheat the sweet potatoes. I throw them in a pan with a dab of coconut oil and add the salt and cinnamon.

If you’ve never made chia pudding the basic recipe is this: 2-3 tbsp chia seeds + 1 cup of nondairy milk. Put into a jar with a lid and shake until chia seeds are well distributed, or whisk in a bowl. You can make several servings at once as it will stay good up to 4 days in the fridge.

If you have a busy week, pre-assemble the bowls in to-go containers in your fridge. It takes only a few minutes and you’ve got breakfast on deck almost all week!

Sweet Potato Breakfast Bowl

prep time 5 minutes / total time 5 minutes
A delicious & nutrient-dense way to start your day! Steam or roast several sweet potatoes ahead of time & you can have breakfast effortlessly all week.

ingredients
1 cup cubed sweet potato, previously roasted or steamed
¼ - ½ cup your favorite nondairy yogurt or chia pudding
2 tbsp nut or seed butter
¼ cup fruit (optional)
½ tsp cinnamon
pinch of salt

toppings
hemp seeds
raisins
cacao nibs
granola

directions
1.    If desired, reheat the sweet potatoes in a pan with a dab of coconut oil, the cinnamon and the salt.
2.    Assemble all ingredients in a bowl or to-go container.
3.    When ready to eat, add desired toppings.
4.    Enjoy! I hope you feel full, happy & ready to take on your day!