Sweet Potato and Kale Tacos

Name: Sweet Potato and Kale Tacos
Cuisine: Mexican, Latin American, American
Ingredients: 2 tbsp avocado oil; 1 1/2 lb sweet potatoes, cut into 1/2-in cubes; 1/2 white onion, roughly chopped; 4 tbsp vegetable broth or water, or as needed; 2 tbsp garlic powder; 1 tbsp dried oregano; 1 tablespoon ground cumin; 1 teaspoon Chipotle powder or cayenne pepper; 3 tablespoons nutritional yeast (optional); 3 tablespoons tamari; 4 cups roughly chopped kale; Fine sea salt; 10 corn tortillas; Mango salsa; Top cilantro leaves and tender stems for topping; Vegan queso fresco; Lime wedges for squeezing

3 steps

Recipe makes 10 tacos. Sweet potatoes and kale are a super delicious combo that also happens to be chock-full of vitamins and minerals, And a good amount of protein. So I decided to turn them into a taco filling. Tamari gives a great savory flavor while the nutritional yeast bumps up the umami factor even more. There's also a smoky kick from the Chipotle powder.

Updated at: Thu, 17 Aug 2023 03:54:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories518.2 kcal (26%)

Total Fat11.8 g (17%)

Carbs91.3 g (35%)

Sugars8 g (9%)

Protein13.5 g (27%)

Sodium1231.8 mg (62%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspavocado oil

1.5 lbsweet potatoes

cut into 1/2-in cubes

0.5white onion

roughly chopped

4 Tbspvegetable broth

or water, or as needed

2 Tbspgarlic powder

1 Tbspdried oregano

1 tablespoonground cumin

1 teaspoonChipotle powder

or cayenne pepper

3 tablespoonsnutritional yeast

optional

3 tablespoonstamari

4 cupskale

Top, and tender stems, for topping

vegan queso fresco

lime wedges

for squeezing

Instructions

Step 1

Set a large saucepan over medium high heat. Add the avocado oil, sweet potatoes, and onion and cook, stirring until the sweet potatoes are soft on the outside, about 5 minutes (if they start sticking to the skillet, stir in a tablespoon or two of the vegetable broth.) Add the garlic powder, oregano, cumin, Chipotle powder, nutritional yeast (if using), and one to two tablespoons of the vegetable broth. Cook, stirring, until the mixture starts to look dry, 3 to 4 minutes. Immediately at the tamari and cook, stirring, until the sweet potatoes are cooked through, about 5 minutes. Stir in another one to two tablespoons of vegetable broth along with the kale.

Step 2

Remove the skillet from the heat and let the residual heat cook the kale a bit. Add a pinch of salt and stir to combine.

Step 3

Fill a tortillas with the sweet potato and kale and top with salsa cilantro and vegan queso fresco (if desired). Serve the tacos with lime wedges for squeezing.