Roasted Sweet Potato Tacos with Brussels Sprout Slaw
Recipe from Two Peas and Their Pod
These Sweet Potato Tacos with Brussels Sprouts Slaw are perfect for fall, and they’re a filling and delicious vegetarian meal, too!
Servings: 4
Calories: 330kcal
Ingredients
For the sweet potatoes:
- 2 large sweet potatoes, peeled and chopped
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- ¼ teaspoon black pepper
For the slaw:
- 1 cup shredded Brussels sprouts
- 1 cup shredded purple cabbage
- 1 green onion, sliced
- ½ cup chopped cilantro
- Juice of 1 lime
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- Kosher salt and black pepper, to taste
For the tacos:
- Corn tortillas
- 15 oz black beans, rinsed and drained
- 1 large avocado, seed removed and sliced
- Creamy cilantro lime dressing
- Crumbled Queso fresco
- Pepitas
Instructions
- Preheat the oven to 400 degrees Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss.
- In a small bowl, combine the chili powder, salt, cumin, smoked paprika, garlic powder, and black pepper. Sprinkle the seasonings over the sweet potatoes and toss until potatoes are well coated. Place the pan in the oven and roast for 25 to 30 minutes, stirring once, or until potatoes are tender.
- While the sweet potatoes are roasting, make the slaw. In a medium bowl, combine the shredded Brussels sprouts, shredded cabbage, green onion, cilantro, lime juice, chili powder, cumin, salt, and pepper. Toss well.
- To assemble the tacos, top corn tortillas with the roasted sweet potatoes, black beans, slaw, avocado, a drizzle of creamy cilantro lime dressing, a sprinkle of queso fresco, and pepitas. Serve immediately.
Nutrition
Calories: 330kcal | Carbohydrates: 47g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 646mg | Potassium: 1000mg | Fiber: 16g | Sugar: 5g | Vitamin A: 10182IU | Vitamin C: 39mg | Calcium: 73mg | Iron: 4mg