Vegan

Vegan Taco Tuesday

January 05, 2017

Recipe type: Main Dish

Serves: 2

Ingredients

Directions

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
Once heated, add in Beyond Beef grounds and @winkinggirlfoods Classic Taco Skillet Sauce
Let 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 @saucylipsfoods Jalapeño & Green Apple sauce, and top it all with that pico de gallo!
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!
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!!!