Roasted Sweet Potato Poblano Breakfast Tacos
Ingredients
The tacos
-
1
medium
sweet potato, cubed
-
1
ear
fresh corn, husked
-
1
whole
poblano pepper, sliced into strips
-
3
large
eggs
-
4
tortillas
charred or warmed
-
½
whole
avocado, diced
-
to taste
sea salt
-
to taste
freshly ground black pepper
For serving
-
to taste
Roasted Tomatillo Salsa
-
to taste
microgreens or cilantro
-
to taste
hot sauce
-
as desired
lime wedges
Instructions
- Preheat the oven to 450°F and line 3 baking sheets with parchment paper.
- Prepare the Tomatillo Salsa and roast the vegetables on the first baking sheet for 15 minutes until well-charred.
- Remove from the oven and reduce the heat to 425°F.
- Place the sweet potato cubes on the second baking sheet and the corn and sliced poblano on the third.
- Drizzle the vegetables with olive oil, salt, and pepper, and toss to coat.
- Roast the sweet potatoes for 25 to 30 minutes until golden, and the corn and poblanos for 15 to 20 minutes until tender.
- Let the corn cool, then remove the kernels.
- Finish preparing the Tomatillo Salsa and chill until ready to use.
- In a nonstick skillet, lightly brush with olive oil and scramble the eggs until just set.
- Assemble the tacos with scrambled eggs, corn, sweet potatoes, poblano strips, and avocado.
- Serve with Tomatillo Salsa, microgreens or cilantro, hot sauce, and lime wedges.
Nutrition Facts (estimated)
Servings
2
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
12g
Sodium
300mg
Cholesterol
200mg
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