Sweet Potato Bean Tacos

Sweet potatoes, beans, homemade salsa, and creamy herb dressing. These ingredients could easily be prepped ahead of time and stored in the refrigerator and ready for you to make your tacos in a pinch.

Sweet Potato Bean Tacos | Plant-Based Vegan Recipe, Simple Ingredients, Well-Balanced Meal  © Elena Hollenhorst

Sweet Potato Bean Tacos | Plant-Based Vegan Recipe, Simple Ingredients, Well-Balanced Meal

© Elena Hollenhorst

Ingredients

For the Tacos

  • 4 cups diced sweet potato, cut into ½ in. cubes

  • 2 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • Pinch of cayenne

For the Dressing

  • ¼ C tahini

  • ½ C water

  • Juice of ½ lime

  • 2 medjool dates, pitted and roughly chopped

  • 1 T shelled hempseed

  • ¼ tsp cumin

  • ¼ tsp apple cider vinegar

  • 1 T chopped fresh rosemary

  • 1 T chopped fresh cilantro

  • Pinch of salt

For the Salsa

  • 3 roma tomatoes, diced

  • ¼ C packed fresh cilantro, minced

  • 1 tsp garlic powder

  • ¼ tsp balsamic vinegar

  • ¼ tsp apple cider vinegar

  • Pinch of cayenne

  • Salt to taste

Serve with

  • corn tortillas

  • sliced avocado

  • cooked kidney beans

  • lettuce

Method

  1. Preheat oven to 425 degrees.

  2. In a large pot bring 1 C water to a boil on the stove top. Reduce to medium heat. Using a steamer Steam sweet potatoes for 7 minutes.

  3. Remove from heat, strain, and transfer to a mixing bowl. Toss potatoes with spices until combined. Spread on a non-stick baking sheet, silicone baking sheet, or parchment paper. Bake for 20-25 minutes until potatoes are tender and outside is slightly browned.

  4. Next, make the salsa by combining all the ingredients in a bowl. Mix well and set aside to let to marinate the flavors.

  5. For the dressing blend all ingredients in a high-speed blender until creamy and smooth. If a thinner dressing is desired, add more water 1 tsp at a time.