Description
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!
Ingredients
Scale
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)
- 1/4 cup hemp hearts
- 2 tbsp extra virgin olive oil
- 2 tbsp tahini
- 1.5 tbsp apple cider vinegar or red wine vinegar
- 1/2 tbsp pure maple syrup
- 1 tsp chickpea or mellow white miso
- 1 medium clove of garlic
- 1/4 tsp sea salt
- 1 bunch cilantro
- 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)
- 1 ripe avocado, 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Main Course
- Cuisine: American, Mexican
Keywords: sweet potato tacos
