Plantain Tacos with Sweet Potatoes
Ingredients
Roasted Sweet Potatoes and Plantains
-
1
pound
sweet potato
-
2
large
ripe plantains
-
2
tablespoons
olive oil
-
½
teaspoon
coarse salt
-
½
teaspoon
chili powder
-
½
teaspoon
chipotle chili powder
-
½
teaspoon
cumin
-
¼
teaspoon
garlic powder
Slaw
-
½
pound
Brussel sprouts
-
½
pound
radishes
-
3
tablespoons
vegan mayo
-
2
tablespoons
lime juice
-
½
teaspoon
lime zest
-
¼
teaspoon
coarse salt
-
½
teaspoon
agave syrup
-
2
tablespoons
cilantro
-
to taste
freshly ground black pepper
Tacos
-
8
small
corn tortillas
-
1
large
avocado
Instructions
- Preheat the oven to 400°F.
- Dice the sweet potatoes and layer them on a sheet pan with olive oil and seasonings. Roast for 10 minutes.
- Slice the plantains and toss with olive oil and salt. After 10 minutes, add them to the sheet pan with sweet potatoes and roast for another 20 minutes.
- Prepare the slaw by slicing radishes and Brussel sprouts, then whisk together the slaw dressing ingredients and combine with the veggies. Refrigerate until ready to use.
- Heat the corn tortillas in a skillet until golden.
- Assemble the tacos by dividing the sweet potato and plantain mixture among the tortillas, topping with slaw and avocado slices.
Nutrition Facts (estimated)
Servings
4
Calories
577
Total fat
23g
Total carbohydrates
90g
Total protein
10g
Sodium
631mg
Cholesterol
0mg
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