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Pulled Sweet Potato Tacos with Green Hemp Cream and Kale

January 20, 2019 by Allison 6 Comments

Ready for a meal that’ll satisfy your comfort food needs in the depths of winter? These Pulled Sweet Potato Tacos with Green Hemp Cream and Kale seriously do the trick! A couple of these tacos and a few episodes of The Office (or your favourite feel-good TV show) spells out bliss on a chilly night. I’m happy to announce that I am emerging from a slump that began over the holidays. Something about the frenzy of it all- and we don’t even go all-out at Christmas- put the brakes on my creative flow. Now that routine is once again present, I can feel my energy increasing and the inspiration to come up with new recipes and improve this space has returned.

Speaking of inspiration, the idea for this recipe came from a pulled sweet potato sandwich that I recently enjoyed at Pure Kitchen. While I’ve seen many recipes utilizing jackfruit for that ‘pulled meat’ effect, I’ve never tried making it myself, and we all know how obsessed I am with sweet potato (I feel like it’s more readily available in stores, too). Also, I’m definitely more of a taco gal than a sandwich gal, so I took the concept of pulled sweet potato, added lots of smoky and spicy barbecue flavours, whizzed up a cooling hemp-cilantro sauce with lime to provide flavour contrast, and even added a quick shredded kale slaw for your health! The flavours here are definitely southwestern, which is one of my favourite cuisines, especially when it’s so chilly outside!

I hope that 2019 has been treating you well so far. I’ve slowly been getting back into the running groove and am currently trying to decide between running a full marathon or a couple of half marathons in May. I’ve also been enjoying lots of yoga, HIIT, walking, and overall just embracing good people and good energy. School has started back up again, too, and although I’m not stoked about what I’m studying, I’m definitely enjoying the change of pace and am finding a lot more free time in my days to hit the pause button and relax- something I haven’t always been good at, but am always working on!

Print Recipe
5 from 1 vote

Pulled Sweet Potato Tacos with Green Hemp Cream and Kale

These southwestern-inspired tacos will transport you from the depths of winter to warmer and sunnier climes! Sweet and spicy ‘pulled’ sweet potato stands in for pulled meat, while a cool and tangy cilantro hemp sauce brightens and cools the palate. A simple kale salad brings it all together and provides an extra boost of green nutrition! 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican, Vegan, Vegetarian
Keyword: Quick dinner, Tacos, Vegan Tacos
Author: Allison

Ingredients

Pulled Sweet Potato

  • 1 tbsp extra virgin olive oil
  • 1 small red onion, finely diced
  • 3 cloves garlic, minced or pressed
  • 1/4 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 6 cups packed shredded sweet potato (from about 2 large sweet potatoes)
  • 3/4 cup barbecue sauce (preferably an organic vegan one)
  • 3 tbsp hot sauce (I used Frank’s original)

Green Hemp Cream

  • 1/4 cup freshly squeezed lime juice (from 2-3 limes)
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp apple cider vinegar or red wine vinegar
  • 1/4 tsp sea salt
  • 1 bunch cilantro
  • 1/4 cup hemp hearts
  • 1-2 tbsp water, to thin, as needed

Simple Shredded Kale

  • 1 bunch kale, thinly sliced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 1/4 tsp sea salt
  • 1/4 cup crumbled goat or sheep feta (optional)

Everything Else

  • 8-12 6-inch wheat or corn tortillas of choice (I used sprouted wheat)
  • 2 ripe avocados, sliced
  • hot sauce, for serving

Instructions

  • Heat olive oil in a large skillet over medium heat. Once oil is shimmering, add onion and garlic. Add salt and spices. Cook, stirring occasionally, for 5 minutes, or until lightly browned and fragrant. 
  • Add sweet potato. Cook for five minutes, stirring often to prevent sweet potato from sticking to the pan. Add barbecue sauce and hot sauce. Cook for 15 minutes, stirring often, until sweet potato has softened but still retains some crunch. Turn off stove and cover until ready to eat. 
  • Next, prepare the Green Hemp Cream by adding all ingredients into an upright blender and blending until smooth. You want the consistency of a creamy ranch dressing, so add water as needed until proper texture is achieved. 
  • Place the kale in a large bowl. Massage the olive oil into it until soft and bright green. Add lime juice and salt and massage again. Add feta, if using. 
  • Warm up tortillas on the stovetop or in a covered dish in a 300 F oven for 5 minutes right before serving. 
  • To serve, place desired amount of sweet potato, kale, and avocado on a tortilla and drizzle with cilantro cream and hot sauce. 

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Filed Under: Uncategorized Tagged With: 1 hour or less, avocado, cilantro, cozy meal, dinner, health meal ideas, kale, lunch, sweet potato, tacos, vegan, vegan recipe blog, veganuary, vegetarian

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Reader Interactions

Comments

  1. Kelsey

    August 30, 2019 at 1:15 am

    5 stars
    These tacos are fabulous! My husband and kids have been complaining about all the bean dishes I’ve been making lately, so this was the perfect way to mix things up for them. The hemp sauce was really tasty. I have leftovers, so I’ll probably use it as a salad dressing!

    Reply
    • Allison

      August 30, 2019 at 1:40 am

      That’s so kind of you, Kelsey! I really appreciate the feedback. 🙂

      Reply

Trackbacks

  1. Pulled Sweet Potato Tacos with Green Hemp Cream and Kale — Holistic Allie | My Meals are on Wheels says:
    January 21, 2019 at 8:30 am

    […] via Pulled Sweet Potato Tacos with Green Hemp Cream and Kale — Holistic Allie […]

    Reply
  2. Weekend Reading | The Full Helping says:
    February 24, 2019 at 12:57 pm

    […] I’d never have thought to make pulled sweet potato (the only “pulled” vegan dish I’ve made has been with jackfruit), but Allie is onto something cool with these tacos. […]

    Reply
  3. Weekend Reading, 2.24.19 | Veggie Vegan Recipes.com says:
    February 25, 2019 at 12:52 am

    […] I’d never have thought to make pulled sweet potato (the only “pulled” vegan dish I’ve made has been with jackfruit), but Allie is onto something cool with these tacos. […]

    Reply
  4. BBQ Pulled Tofu Tacos with Citrus Avocado Sauce | Holistic Allie says:
    April 16, 2019 at 4:54 pm

    […] be creating lots more recipes of this sort. You can also check out my other taco recipes: Pulled Sweet Potato Tacos and Ethiopian Berbere Lentil […]

    Reply

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Meet Allison

Meet Allison
Hi there, I'm Allison! I make easy to follow, approachable, and nutritionally balanced plant-based recipes. I have a certificate in holistic nutrition and am an aspiring registered dietitian. I'm also an avid long distance runner, yogi, and tree hugger with a love of sweet potato fries and creating healthier versions of all your favourite comfort foods.
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I've been fighting a cold all week, and though I thought I had shot it down with my vitamin C, D, and echinacea on repeat, I think the cold just wants to run its course at this point. Sometimes you just gotta be sick! As much as I dislike being forced to slow down, it's a good opportunity for me to catch up on much neglected zzzzs and prime myself for the marathon training that'll be starting up soon! 
Being sick also gives me time to post more recipes 😂, so there's a new recipe up on the blog now for this festive kale, pomegranate, and roasted sweet potato salad! 🥗 Kale is about the only green that I use in my winter salads: it's hearty, holds up well, and it's packed with micronutrients like vitamin K and carotenoids that bolster our eyesight and immune systems! Anyways, the new recipe is up on the blog- upbeetkitchen.com. It's simple, but delicious, and can be gussied up in a number of ways. Enjoy! 🤗 I don't know about you, but I could really do with a big slice of my chocolate chunk cookie pie right about now. 🙃 Never mind that it's breakfast time. Actually, I'd wager that this dessert is actually healthier than your typical North American breakfast, so you could totally enjoy it as your morning meal if you felt so inclined. 😁 Made with a combination of light spelt and oat flour and sweetened with coconut sugar and maple syrup, featuring a crispy exterior and a gooey center, it's a treat you can feel good about enjoying.
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#vegetarianfood #baking #healthybaking #healthydessert #sweettooth #upbeetkitchen #cookiepie #damnthatsdelish #thefeedfeedbaking #wholefood #foodgawker #buzzfeast #buzzfeedfood #foodporn #foodtastic #yum #eeeeeats #delicious #chocolate #fairtrade #organic #FBCigers #foodblog #coconutsugar #maplesyrup #canadianmaplesyrup #foodbloggersofinstagram #foodstagram #feedfeed Whenever I set out to develop a burger recipe, goal number one is to create something that satisfies. It doesn't necessarily need to mimic meat in flavour or texture, but it does need to have plenty of protein and flavour. To that end, my newest veggie burger recipe- these Tempeh, Quinoa, and Sweet Potato Burgers- is quite possibly my best one yet. A hearty base of tempeh, quinoa, and sweet potato is flavoured up with tamari, Dijon, barbecue sauce, herbs and spices, toasted sesame oil, and pecans. The resulting burger is packed with so much heft and protein that even my 👱🏼recipe tester (with one of the heartiest appetites I've ever witnessed, aside from my own 😆🤦🏼‍♀️) was satisfied! 
All the details and the recipe are now on the blog: upbeetkitchen.com! 
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