Strong Roots

Garlic Roasted Sweet Potato Tacos

Taco lovers, rejoice! This hearty taco recipe features our Garlic Roasted Sweet Potato Chunks, black beans with a slight kick, and a delicious guacamole that everyone will love! This one is vegetarian, gluten-free and is sure to keep you satisfied all day long.

Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations!

Ingredients (makes 8-10 tacos):
1 pack of Strong Roots Garlic Roasted Sweet Potato Chunks

Spicy Black Beans
1 tbsp olive oil
1 small red or white onion, finely chopped
Fine sea salt
2 tsp ground cumin
¼ tsp chilli powder
2 cans black beans, rinsed and drained
50ml water
1 tsp lime juice
Freshly ground black pepper, to taste

2 avocados, pitted
1 red onion
Handful of fresh coriander (mostly leaves, some small stems are ok)
2 cloves garlic, roughly chopped
2 tbsp lime juice (about 1 medium lime)
½ tsp fine grain sea salt
Freshly ground black pepper, to taste

8 to 10 small hard shell corn tortillas
Crumbled feta
Mixed seeds

1. Preheat the oven to 200°C. Place the Strong Roots Garlic Roasted Sweet Potato Chunks on a baking tray and cook for 20-25 minutes, as per pack instructions.

2. Prepare the black beans. Warm the olive oil in a large saucepan over medium heat. Add the onions, cook, stirring occasionally, until the onions have softened, add a pinch of salt. Add the cumin and chilli powder and cook for a few minutes while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.

3. Chop the red onion finely. Smash the avocado with a fork or blend in a food processor. Add the lime juice, red onion, salt and pepper.

4. To assemble the tacos, spread black beans down the middle of each tortilla, add the guacamole, then top with the Garlic Roasted Sweet Potato Chunks. Garnish with feta and mixed seeds.

5. Enjoy!

Garlic Roasted Sweet Potato Tacos


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