Ingredients
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For the sweet potato tacos:
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4 large sweet potatoes, peeled and cubed
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1 onion, chopped
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2 cloves garlic, minced
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1 tablespoon olive oil
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1 teaspoon chili powder
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Salt and black pepper to taste
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Water, as needed
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1 cup cooked brown rice, quinoa, or cauliflower rice (for optional grain-free version)
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For the creamy avocado sauce:
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2 ripe avocados, mashed
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1 lime, juiced
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1/4 cup plain Greek yogurt or sour cream (optional)
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1/2 teaspoon salt
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Freshly ground black pepper
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Optional garnishments:
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Sliced jalapeños, pickled red onions, radish sprouts, cilantro, or any other desired toppings
Directions
Subtitle: A delicious and nutritious taco recipe perfect for your next vegetarian dinner party!
Ingredients:
* For the sweet potato tacos:
* 4 large sweet potatoes, peeled and cubed
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 tablespoon olive oil
* 1 teaspoon chili powder
* Salt and black pepper to taste
* Water, as needed
* 1 cup cooked brown rice, quinoa, or cauliflower rice (for optional grain-free version)
For the creamy avocado sauce:
* 2 ripe avocados, mashed
* 1 lime, juiced
* 1/4 cup plain Greek yogurt or sour cream (optional)
* 1/2 teaspoon salt
* Freshly ground black pepper
Optional garnishments:
* Sliced jalapeños, pickled red onions, radish sprouts, cilantro, or any other desired toppings
Instructions:
Step 1: Prepare the sweet potato filling
1. In a medium-sized pot, combine the sweet potatoes, onion, garlic, water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the sweet potatoes are tender, about 10 minutes.
2. Preheat a nonstick skillet over medium-high heat. Add the chili powder and 1 tablespoon of water to the pan and stir to create a paste. Cook for 1 minute, then pour into the pot with the sweet potatoes and continue to cook for another 2 minutes.
3. Remove the sweet potato mixture from the heat and allow to cool slightly. Mash the sweet potatoes using a fork or potato masher until mostly smooth. Stir in the cooked rice or cauliflower rice if using. Season with salt and pepper to taste.
Step 2: Make the creamy avocado sauce
1. Combine the mashed avocado, lime juice, Greek yogurt or sour cream, and salt in a small bowl. Mix well and adjust seasonings to your liking. Set aside.
Step 3: Assemble the tacos
1. Heat a large nonstick skillet or griddle over medium-high heat. Coat lightly with cooking spray or oil. Divide the sweet potato mixture evenly among four tortillas. Top each with a generous amount of creamy avocado sauce.
2. Gently crack an egg into a small ramekin or cup, making sure not to break the yolk. Carefully slide the eggs onto the prepared tacos.
3. Sprinkle with cheese, if desired.
Step 4: Cook the tacos
1. Place the assembled tacos on the hot skillet or griddle and cook for about 3 minutes per side, or until the eggs are set and the cheese has melted.
Step 5: Serve and enjoy!
1. To serve, place the finished tacos on plates and top with additional desired toppings such as salsa, sour cream, guacamole, shredded lettuce, diced tomatoes, or fresh herbs like cilantro.
Note: You can also bake the tacos at 400°F (200°C) for 10-12 minutes, flipping halfway through, if you prefer a crispier shell.
Analysis Per Serving (without additional toppings):
Calories: 318kcal | Carbohydrates: 44g | Protein: 15g | Fat: 15g | Cholesterol: 230mg | Saturated Fat: 2g | Sodium: 401mg | Fiber: 10g
Difficulty Level: Easy
Prep Time: 10
Steps
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1
Done
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Step 1: Prepare the sweet potato filling |
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2
Done
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Step 2: Make the creamy avocado sauce |
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3
Done
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Step 3: Assemble the tacos |
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4
Done
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Step 4: Cook the tacos |
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5
Done
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Step 5: Serve and enjoy! |
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6
Done
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In a medium-sized pot, combine the sweet potatoes, onion, garlic, water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the sweet potatoes are tender, about 10 minutes. |
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7
Done
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Preheat a nonstick skillet over medium-high heat. Add the chili powder and 1 tablespoon of water to the pan and stir to create a paste. Cook for 1 minute, then pour into the pot with the sweet potatoes and continue to cook for another 2 minutes. |
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8
Done
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Remove the sweet potato mixture from the heat and allow to cool slightly. Mash the sweet potatoes using a fork or potato masher until mostly smooth. Stir in the cooked rice or cauliflower rice if using. Season with salt and pepper to taste. |
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9
Done
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Combine the mashed avocado, lime juice, Greek yogurt or sour cream, and salt in a small bowl. Mix well and adjust seasonings to your liking. Set aside. |
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10
Done
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Heat a large nonstick skillet or griddle over medium-high heat. Coat lightly with cooking spray or oil. Divide the sweet potato mixture evenly among four tortillas. Top each with a generous amount of creamy avocado sauce. |
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11
Done
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Gently crack an egg into a small ramekin or cup, making sure not to break the yolk. Carefully slide the eggs onto the prepared tacos. |
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12
Done
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Sprinkle with cheese, if desired. |
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13
Done
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Place the assembled tacos on the hot skillet or griddle and cook for about 3 minutes per side, or until the eggs are set and the cheese has melted. |
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14
Done
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To serve, place the finished tacos on plates and top with additional desired toppings such as salsa, sour cream, guacamole, shredded lettuce, diced tomatoes, or fresh herbs like cilantro. |
