These tacos are fresh, light, and simple. They are great for lunch or dinner.
Sweet Potato Tacos
4 servings
3-4 sweet potatoes, peeled and cut into cubes slightly bigger than dice (approx 4 cups)
Half a red onion thinly sliced
3 scallions, green parts chopped
Couple handfuls of greens, kale, spinach, lettuce or combo chopped (used purple kale)
Handful of fresh cilantro, rough chopped
2 limes cut into wedges
1 avocado mashed or sliced
8 tortillas (used Ezekiel 4:9 Taco Size Whole Grain Tortillas)
Preheat oven to 400. Spray baking sheet with non stick spray, I like Spectrum Coconut oil spray. Spread cut sweet potatoes on baking sheet and spray with coconut spray. Alternatively lightly toss potatoes with extra virgin olive oil. Bake potatoes for 10 minutes. Flip, move potatoes around so they brown evenly and bake an additional 10 minutes. Check for doneness, they should be cooked but if not continue cooking and check every 5 minutes.
Heat tortilla shells if you wish to do so. Assemble tacos with sweet potatoes, onion, greens of choice, and avocado if using slices. Sprinkle with scallions and fresh cilantro. Top or serve with avocado if you mashed it. Serve with lime wedges to squeeze over top. Enjoy!