Vegan Roasted Sweet Potato Tacos

Vegan Roasted Sweet Potato Tacos

Prep Time: 15 min Cook Time: 30 min Total Time: 45 min Servings: 4

We absolutely love fall flavors, largely because of all the incredible produce that comes into season this time of year! It’s always fun finding unique ways to transform some of our favorite traditional dishes - like tacos! - in ways that truly showcase those amazing fall ingredients! And this taco recipe might just be our favorite fall creation ever! Loaded down with seasoned sweet potatoes, roasted portobello strips, and lightly cooked kale - and drizzled with homemade cashew cream and balsamic reduction! - these tacos pack so much flavor that we just can't get enough! Great for making ahead, this recipe is becoming one of our go-to meal preps. And even if you don't want to have it as a taco, this combination also makes an amazing bowl - perfect for quick and easy weekday lunches! No matter how you prepare it, you have to give these incredible fall flavors a try!

Ingredients:

  • 3 large portobello caps, sliced into strips

  • 2 cups kale, lightly chopped and stems removed

  • 12 street taco shells

  • 1/2 cup balsamic vinegar

For Roasted Sweet Potatoes:

  • 1 pound sweet potatoes, peeled and cubed

  • 2 tbsp olive oil

  • 1 tsp salt

  • 10-12 turns fresh-cracked black pepper

  • 1/4 tsp ground cloves

  • 1 tsp ground cinnamon

For Cashew Cream:

  • 1 cup raw cashews

  • 3/4 cup unsweetened almond milk

  • 1 tbsp nutritional yeast

  • 2 cloves garlic, minced

  • 1 tbsp fresh-squeezed lemon juice

  • 1 1/2 tsp salt

  • Fresh-cracked black pepper to taste

Instructions:

  1. Preheat oven to 400° F (205° C). Line 2 large baking sheets with parchment paper.

  2. Place raw cashews in small saucepan and fill with water until the cashews are completely submerged. Bring to a boil and then reduce temperature to a simmer. Allow to simmer for 20-30 minutes, making sure that there is always sufficient water to cover the cashews.

  3. In a large bowl, toss cubed sweet potatoes in olive oil before sprinkling with salt, pepper, cloves, and cinnamon. Combine until the cubed sweet potatoes are thoroughly coated. Spread out evenly on a baking sheet and roast in preheated oven for 20-30 minutes, or until the sweet potatoes are tender when stabbed with a fork.

  4. While the sweet potatoes are roasting, spread out the sliced portobello strips on the second baking sheet. Sprinkle with salt and pepper and place in oven to roast for 15-20 minutes, or until mushrooms are tender when stabbed with a fork.

  5. In a large skillet, add 2 tbsp of olive oil, kale, and a sprinkling of salt and pepper. Cook, stirring often, until the kale is lightly sautéed but still holds its texture. Set aside.

  6. When the cashews are done soaking, remove from heat and drain in a colander, rinsing lightly. Place cashews in blender along with the rest of the cashew cream ingredients. Blend on high until the cream is smooth, scraping down the sides as needed. Taste and adjust seasonings as needed. Tip: To save yourself some time, consider using a citrus press and a garlic press

  7. Add the balsamic vinegar to a small saucepan and bring to a rapid boil before reducing to a simmer. Allow to simmer for approximately 15 minutes (or until the vinegar is reduced to a syrup), stirring frequently. Tip: Don't inhale deeply near the vinegar as it can cause a coughing fit.

  8. Assemble the tacos with all the fillings and drizzle with cashew cream and balsamic reduction.

  9. Enjoy!

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