I know what you are all thinking..another taco recipe?!
The answer is yes. Tacos are always a yes.
Although many of us may be familiar with taco favourites such as carne asada or carnitas, veggie based tacos don’t often jump to mind. But they should. Eating one less meat-filled meal each week has been shown to have numerous health benefits, ranging from reducing risk of cardiovascular disease to decreasing likelihood of developing type 2 diabetes.
If you need more veggie convincing these sweet potato and ‘chorizo’ tacos are the perfect combination of sweet, spicy, and salty. Instead of having nitrate filled chorizo, the sun-dried tomatoes and nuts provide an earthy healthier flavourful contrast to the sweet potato. To top it off the freshness of the cilantro sauce adds a much needed bright punch to each bite.
Another benefit of skipping out on the beef and opting for these sweet potato tacos, is the feeling your body will have after. You just demolished your third (or maybe fourth) one, and unlike meat based meals, you don’t feel heavy and lethargic. Your stomach is not working overtime to digest that difficult animal protein. Rather, you can pour yourself a nice glass of sangria, sit back and enjoy the rest of your night with your friends or family.
So try out this recipe for Meatless Monday, your arteries will thank you.
Sweet Potato & “Chorizo” Tacos
Serves 3-4, Prep+Cook Time 40 min
Adapted from Almost Vegetarian
1 large sweet potato (~800g), peeled and cut into cubes
1/3 cup olive oil
4 green onions, chopped coarsely
2 tsp cumin
1 1/2 cup fresh cilantro, leaves and stems
1 jalapeno, chopped coarsely
1 lime, zested and juiced
15 sun-dried tomatoes (from jar with oil)
1/2 tsp garlic powder
1/2 tsp paprika
1/4 cup almonds
1/4 cup walnuts
- Heat oven to 400F; place cubed sweet potato with a little oil, on a baking tray and roast until tender.
- Meanwhile make the cilantro sauce- blend olive oil, green onion, cumin, cilantro, jalapeno, lime zest and juice until smooth. Transfer to a small bowl.
- Add sun-dried tomatoes and about 2 tablespoons of the reserved oil to blender. Add in garlic powder, paprika, and nuts; pulse until coarsely chopped. Mix in 1-2 tablespoons of the cilantro sauce. This mixture will be thick and almost paste like.
- Place this mixture into a large frying pan; it should clump which mimics ground chorizo! Stir in the cooked sweet potato. Heat until warmed throughout.
- Serve in tortillas with arugula and extra cilantro sauce as desired.
If you include the seeds of the jalapeno, the cilantro sauce on its own is very spicy! But once you add it to your taco it gets slightly muted by the sweet potato, so do not be afraid of the spice 🙂