Vegan Taco Stuffed Sweet Potatoes
Ingredients
The sweet potatoes
-
4-6
medium
sweet potatoes
The cilantro lime slaw
-
1
small head
red cabbage
-
2
tbsp
lime juice
-
½
tsp
salt
-
1
tsp
pure maple syrup
-
½
cup
cilantro
The cilantro lime crema
-
2
medium
ripe avocados
-
½
cup
cilantro
-
3
tbsp
lime juice
-
3
tbsp
water
-
¼
tsp
garlic powder
-
¼
tsp
salt
The taco filling
-
2
15oz cans
chickpeas
-
½
cup
pecans
-
2
tbsp
chili powder
-
4
tsp
cumin
-
1
tsp
garlic powder
-
½
tsp
onion powder
-
1
tsp
oregano
-
½
tsp
smoked paprika
-
¼
tsp
cayenne pepper
-
¾
tsp
sea salt
-
to taste
freshly ground black pepper
-
½
cup
water
Additional toppings
-
to taste
sliced jalapeños
-
to taste
salsa
-
to taste
hot sauce
Instructions
- Preheat the oven to 400°F and bake the sweet potatoes until fork tender.
- Combine the slaw ingredients in a bowl and refrigerate.
- Blend the crema ingredients until smooth and set aside.
- Process one can of chickpeas and half the pecans until finely chopped, then mix with spices.
- Cook the chickpea mixture in a skillet with water until heated through.
- Assemble the dish by slicing the sweet potatoes and layering with taco filling, slaw, crema, and toppings.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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