This vegan taco recipe makes a quick, easy and healthy option for your next taco tuesday! By @thenoshingfox
Recipe type: Main Dish
Serves: 2
Ingredients
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Jalapeño & Green Apple sauce
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2 Tbsp coconut oil
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large sweet potato
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handful chopped grape tomatoes
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2 Tbsp chopped onion
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1 Tbsp chopped fresh cilantro
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Half lime
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Himalayan pink salt and black pepper to taste
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romaine
Directions
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Preheat oven to 425℉
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Slice a large sweet potato into 1/4” thick slices
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Lightly coat each side with coconut oil
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Lay flat on a baking sheet and roast for ~10-15 mins on each side until fork tender and crispy edges appear
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Heat over medium heat in large pan/skillet with 2 Tbsp oil
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Once heated, add in Beyond Beef grounds and @winkinggirlfoods Classic Taco Skillet Sauce
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Let cook for 10 mins or until well heated/fully cooked throughout
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While the taco “meat” cooks, prep the Romain and set aside
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For the Pico de Gallo, combine handful chopped grape tomatoes, 2 Tbsp chopped onion, 1 Tbsp chopped fresh cilantro, and the juice of Half lime with some Himalayan pink salt and black pepper to taste — set aside
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Once the sweet potatoes and taco “meat” have finished cooking you’re ready to build your tacos/toasts!!
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For the lettuce tacos, fill each romaine leaf with a layer of meat, then @saucylipsfoods Jalapeño & Green Apple sauce, and top it all with that pico de gallo!
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For the toasts, layer on the “meat” first, then drizzle on some @saucylipsfoods Zesty Cilantro Sauce, next add on the pico de gallo, and finally some chopped romaine lettuce!
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This meal is also completely vegan, gluten free, dairy free, and packed with healthy, tasty goodness!
- Rule of thumb for this meal, was to keep the lettuce tacos spicy, while keeping the sweet potato toast more mild for a nice contrast, but feel free to mix and match however you like — you can’t go wrong!! And this was so delicious!!!
Recipe Credits: @thenoshingfox
