Roasted Sweet Potato Tacos (vegan & gf)

These Roasted Sweet Potato Tacos with refried beans are colourful, protein-packed and taste incredible. Plus, they're really easy to make.

📝 Ingredients

• 1 large sweet potato/yam (about 12oz or 350g), cut roughly into 1.5cm cubes
• 1 tbsp coconut oil
• Sea salt to taste
• 1 tsp chili powder
• 8 soft corn tortillas
• 1 1/4 cups heated refried beans
• 2/3 cup your favourite salsa
• 2/3 cup vegan cheese shreds (optional)
• 1/2 cup red cabbage sauerkraut (or just thinly sliced red cabbage if you don't have it)
• 1 cup sliced avocado or guacamole
• 1/2 cup cooked sweetcorn kernels
• Small handful of cilantro leaves, chopped
• lime wedges

👨‍🍳 Instructions

1. 1--- To make the roasted sweet potatoes ---
2. 2Preheat your oven to 400°F/205°C.
3. 3Toss the sweet potatoes in the coconut oil and chili powder and spread across a large baking tray. Season to taste with sea salt.
4. 4Roast in the oven for 30 minutes, flipping once midway through. When cooked, removed from the oven and set aside.
5. 5--- To assemble the tacos ---
6. 6Prepare all filling ingredients as described above.
7. 7Heat each corn tortilla as per package instructions (usually: add 1 tsp water to a hot skillet and add your tortilla to it immediately. Heat for approx. 15 seconds per side, then wrap in a towel to keep warm and flexible).
8. 8Fill each tortilla with the sweet potato, refried beans, salsa, vegan cheese (if using), sauerkraut, avocado and sweetcorn. Sprinkle over the chopped cilantro.
9. 9Drizzle lime juice over just before serving and enjoy!