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Sweet Potato Tacos Two Ways

Whenever I find myself without lunch inspiration or cannot make it to the store, I turn to sweet potato tacos. I always have the ingredients on hand and it always satisfies! I'm sharing two versions because sometimes I like a perfect sunny-side up egg on top, but other times I prefer a vegan option. Even though I'm not a vegan, I do occasionally enjoy going the meatless route for lunchtime to help lessen my environmental impact (and honestly sometimes I'm just not in the mood for meat). Whether you choose to top with an egg or go meatless I hope you enjoy these tacos as much as I do!


Roasted Sweet Potatoes for both tacos:

  • 2 large sweet potatoes

1) Preheat oven to 400 degrees.

2) Roast sweet potatoes with skin on for 30 minutes.

3) Remove sweet potatoes from oven once tender and let cool.

4) Peel skin (it should peel easily by hand) and slice sweet potatoes into cubes.

5) Store in airtight container in the fridge for up to 3 days.

*I like to prep these at the start of the week to have on hand for tacos all week. They are also an easy option to serve little ones as well.


Sunny-Side Sweet Potato Tacos


Ingredients:

  • 1 egg

  • 1/2 cup roasted sweet potato cubes

  • 1/2 cup kale

  • Siete cassava tortilla (or tortilla of choice)

  • s+p to taste

  • hot sauce of choice (optional- I love Cholula with eggs)

  • avocado oil spray


1) Heat skillet over medium heat and spray with avocado oil spray (continue to add spray to skillet between steps as needed).

2) Heat both sides of tortilla until desired crispiness- about 2 minutes per side then set on plate.

3) Heat sweet potato in skillet for a few minutes then arrange in the center of the tortilla.

4) Saute kale with salt and pepper until crispy- about 3 to 5 minutes. Arrange alongside the sweet potato.

5) Cook egg sunny side up or however you prefer then place on top of tortilla.

6) Drizzle with hot sauce of choice (or skip) then enjoy!


Vegan Sweet Potato Taco


Ingredients:

  • 1/2 cup roasted sweet potato cubes

  • 1/2 cup kale

  • 1/4 cup canned black beans

  • Siete tortilla (or tortilla of choice)

  • Siete vegan queso


1) Heat skillet over medium heat and spray with avocado oil spray (continue to add spray to skillet between steps as needed).

2) Heat both sides of tortilla until desired crispiness- about 2 minutes per side then set on plate.

3) Saute kale with salt and pepper until crispy- about 3 to 5 minutes. Arrange evenly on tortilla

4) Heat sweet potato and black beans in skillet for a few minutes then arrange in the center of the tortilla.

5) Warm Siete vegan queso (can sub regular queso if preferred) in microwave or sauce pan then drizzle on top of taco. Enjoy!


As you can tell these tacos could not be easier, but they are also so satisfying! At the end of the day those are the two main things I want out of lunchtime. If you try out either (or both!) options be sure to share and tag me at @BreadandKaleEnthusiast on Instagram so I can see your creations.

-Lauren


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