Print Recipe

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.