Roasted potato tacos
Roasted potato tacos are my ultimate right now. Confession, I haven’t made taco’s very often, but after watching a chef shows on Netflix I thought, well, they seem pretty easy to make. Stuffing some taco’s with all kinds of delicious things I love is my kinda meal and I can see why they are so popular and you will too.
Recipe
Print Recipe
0
min
Prep Time
0
min
Cook Time
Serves
2-4 people
Difficulty
Beginner
Roasted potato tacos
Ingredients
- 1 cup diced potato
- 1 cup diced sweet potato
- 1 cup black beans
- 1 cup canned corn
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp garlic flakes
- 1 tbsp agave or maple syrup
- 1 tbsp lemon juice
- salt and pepper to taste
- good quality olive oil
- Bunch of kale
- Nutritional yeast
- Ripe avocado
- One juicy prune
- taco wraps
tangy cashew cheese sauce
- 1 cup soaked cashews
- 2 tbsp nutritional yeast
- 1 tbsp agave or maple syrup
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- salt and pepper to taste
Method
- Preheat oven to 175 degrees Celcius.
- Wash and dice the potatoes and place on a parchment paper-lined tray, spice with the ground cumin, paprika, coriander, garlic flakes, agave, lemon juice, and a dollop of olive oil.
- Mix well with your hands and place in the oven to bake for 20-25 minutes until soft and crispy.
- Wash and dry the kale leaves, remove the stem and the hard bits and chop roughly, place in a bowl, dress with a bit of olive oil, salt, pepper, some extra spices, nutritional yeast, a bit of agave and lemon juice and massage with your hands for a few minutes.
- Place on a parchment paper-lined tray and let it crisp up for 5-8 minutes, remove to cool.
- Toast the taco wraps on a pan on the stove and place folded up like a taco before hardening (make use of a muffin tray, by placing it upside down).
- Blend the cashew cheese sauce ingredients until smooth and place in a glass container in the fridge until serving time.
- Ensemble the tacos once the potatoes have cooled slightly, add in the potatoes, beans, corn, chopped prune cubes, kale chips, avocado, and then the tangy cashew cheese sauce on top.
- Serve and enjoy!
Notes:
- The kale can be subbed with massaged baby spinach leaves or crunchy cabbage.
- The prune can be subbed with peach cubes, pineapple, or diced mango.
- The black beans can be subbed with kidney beans or even canned chickpeas.
- For carb-clever taco’s sub the taco shells for lettuce leaves.
Hope, you love this super easy and delicious recipe as much as I do!
M*
