Vegan Sweet Potato Tacos

Instructions

1. Step 1

   Heat the oven to 220°C and place a rimmed baking sheet inside while the oven heats.

   Cookware: rimmed baking sheet

2. Step 2

   In a large mixing bowl, toss the sweet potatoes with 2 tbsp (30 ml) olive oil, 1 tsp ground cumin, the smoked paprika, chili powder, ½ tsp (3 gr) salt, and the black pepper. Carefully spread them in one layer on the hot baking sheet.

   Ingredients used: 2.0 gr Chili Powder, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 30.0 ml Olive Oil, 3.0 gr Salt, 2.0 gr Smoked Paprika, 800.0 gr Sweet Potato

   Cookware: Large Mixing Bowl, rimmed baking sheet

3. Step 3

   Roast the sweet potatoes for 25 minutes, turning once halfway through, until tender and browned at the edges.

   Timer: 25 min (fixed)

   Cookware: rimmed baking sheet, spatula

4. Step 4

   Combine the cabbage, 2 tbsp (30 ml) lime juice, cilantro, jalapeno, and ⅛ tsp (1 gr) salt in a medium mixing bowl. Toss well and set aside.

   Ingredients used: 200.0 gr Cabbage, 15.0 gr Cilantro, 1.0 piece Jalapeno Pepper, 30.0 ml Lime Juice, 1.0 gr Salt

   Cookware: Chef Knife, cutting board, Medium mixing bowl

5. Step 5

   Heat the remaining 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Add the onion and garlic and cook until softened, about 4 minutes.

   Timer: 4 min (fixed)

   Ingredients used: 6.0 gr Garlic, 15.0 ml Olive Oil, 80.0 gr Onion

   Cookware: saucepan, spatula

6. Step 6

   Add the black beans, water, remaining 1 tsp (2 gr) ground cumin, and remaining 2 gr salt. Simmer over medium heat for 5 minutes, stirring occasionally, until hot and slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 gr Black Bean, 2.0 gr Ground Cumin, 2.0 gr Salt, 60.0 ml Water

   Cookware: saucepan, spatula

7. Step 7

   Place the avocado in a clean bowl and gently toss it with the remaining 1 tbsp (15 ml) lime juice.

   Ingredients used: 200.0 gr Avocado, 15.0 ml Lime Juice

   Cookware: Chef Knife, cutting board, Medium mixing bowl

8. Step 8

   Warm the corn tortillas in a dry skillet over medium heat, turning once, until flexible and lightly toasted.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: skillet, tongs

9. Step 9

   Fill each warm tortilla with black beans and roasted sweet potatoes. Top with the cabbage slaw and avocado, then serve immediately.