1large sweet potatopeeled and diced into 1 inch pieces
1tablespoonof olive oil
S&P to taste
1 15ozcan of black beanswarmed up
white corn tortillas
Slaw:
½bag~8 ounces of shredded cabbage/ coleslaw (broccoli slaw would also work well)
½cupof chopped cilantro
juice of 1 lime
¼cupof coconut oilsome other neutral oil will also work, melted
2tablespoonsof honey
1teaspoonof cumin
2tablespoonsof white whine vinegaror apple cider vinegar
Avocado Sauce:
½cupof sour cream
1avocadopitted and skinned
small handful of chopped cilantro
1tablespoonof line juice
S&P to taste
Optional for garnish: extra cilantro
Sriracha
Instructions
Pre-heat oven to 375 degrees F.
In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and honey are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
To prepare the avocado sauce: Avocado, sour cream, cilantro, lime juice, and S&P are blended together in a food processor until the sauce is creamy smooth.
Black beans are heated up either in the microwave or on the stove.
Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.