Vegan Sweet Potato Tacos

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat to 220°C

2. Step 2

   Place the peeled, cubed sweet potato in the mixing bowl and toss with 20.0 ml olive oil, 2.0 gr ground cumin, and 2.0 gr salt. Spread it in a single layer on the baking sheet.

   Parallel with step: 1

   Ingredients used: 2.0 gr Ground Cumin, 20.0 ml Olive Oil, 2.0 gr Salt, 600.0 gr Sweet Potato

   Cookware: baking sheet — single layer, Chef Knife, cutting board, mixing bowl

3. Step 3

   Roast the sweet potato on the baking sheet in the oven for 25 minutes, turning once with the spatula. It is done when tender when pierced and browned at the edges at 220°C in the oven.

   Timer: 25 min (scalable)

   Cookware: baking sheet — roasting, oven — 220°C, spatula

4. Step 4

   Warm the black bean in the skillet over medium-low heat with 10.0 ml olive oil, 2.0 gr ground cumin, and 2.0 gr salt, stirring with the spatula until hot and lightly fragrant.

   Timer: 5 min (scalable)

   Parallel with step: 3

   Ingredients used: 480.0 gr Black Bean, 2.0 gr Ground Cumin, 10.0 ml Olive Oil, 2.0 gr Salt

   Cookware: skillet — medium-low heat, spatula

5. Step 5

   Transfer the roasted sweet potato and warmed black bean to the mixing bowl. Juice both lime with the citrus juicer, slice or dice the peeled, pitted avocado on the cutting board, then add them and toss gently just before serving.

   Ingredients used: 2.0 piece Avocado, 2.0 piece Lime

   Cookware: baking sheet, Chef Knife, citrus juicer, cutting board, mixing bowl, skillet

6. Step 6

   Warm the corn tortilla in the skillet over low heat, turning with the spatula, until each tortilla is soft and flexible.

   Timer: 5 min (scalable)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: skillet — low heat, spatula

7. Step 7

   Fill each warmed corn tortilla with the sweet potato, black bean, and avocado mixture using the spatula, then serve immediately.

   Cookware: mixing bowl, spatula