This vegan taco recipe makes a quick, easy and healthy option for your next taco tuesday! This meal is also completely vegan, gluten free, dairy free, and packed with healthy, tasty goodness! By @thenoshingfox
Recipe type: Main Dish
2 Tbsp coconut oil
large sweet potato
handful chopped grape tomatoes
2 Tbsp chopped onion
1 Tbsp chopped fresh cilantro
1/2 a lime
himalayan pink salt and black pepper to taste
PREHEAT oven to 425℉
SLICE a large sweet potato into 1/4” thick slices
LIGHTLY COAT each side with coconut oil
LAY flat on a baking sheet and roast for ~10-15 mins on each side until fork tender and crispy edges appear
HEAT over medium heat in large pan/skillet with 2 Tbsp oil
COOK for 10 mins or until well heated/fully cooked throughout
WHILE the taco “meat” cooks, prep the Romain and set aside
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
ONCE the sweet potatoes and taco “meat” have finished cooking you’re ready to build your tacos/toasts!!
For the lettuce tacos:
FILL each romaine leaf with a layer of meat, then our Jalapeño Green Apple sauce
TOP it all with that pico de gallo!
For the toasts:
LAYER on the “meat” first, then drizzle on Zesty Cilantro sauce
ADD on the pico de gallo and chopped romaine lettuce!
*** 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!
Recipe Credits: @thenoshingfox