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Roasted potato tacos

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.

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

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

  1. Preheat oven to 175 degrees Celcius.
  2. 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.
  3. Mix well with your hands and place in the oven to bake for 20-25 minutes until soft and crispy.
  4. 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.
  5. Place on a parchment paper-lined tray and let it crisp up for 5-8 minutes, remove to cool.
  6. 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).
  7. Blend the cashew cheese sauce ingredients until smooth and place in a glass container in the fridge until serving time.
  8. 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.
  9. 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*

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