Breakfast Tacos with Roasted Sweet Potatoes

Pat Duran

By
@kitchenChatter

These super-savory, veggie-packed tacos are an excellent breakfast or brunch treat.
You can make the roasted potatoes several days ahead and reheat it in a microwave or on the stovetop with a little added apple juice or water or vegetable broth.

This is a recipe idea from Whole Foods.

Rating:
★★★★★ 2 votes
Comments:
Serves:
4 servings
Prep:
5 Min
Cook:
45 Min
Method:
Bake

Ingredients

1/4 c
tomato paste
juice
of 1 lemon
2 Tbsp
honey
1 Tbsp
low-sodium tamari (a rich japanese soy sauce)
1 Tbsp
smoked paprika
1 tsp
ground cumin
1/4 tsp
freshly ground black pepper
2 small
8 oz. sweet potatoes, peeled and diced
1 small
each red bell and yellow bell peppers, diced
1/2 c
diced onion
3 clove
garlic, sliced
1/2 c
chopped cilantro
corn tortillas, warmed for serving
garnishes
salsa,sliced avocado, hot sauce of choice

Step-By-Step

1Preheat oven to 400^.
In a large bowl, whisk together the first 7 ingredients. Add potatoes, bell peppers, onions and garlic, and toss to combine.
2Spread ingredients on a baking sheet lined with parchment paper,and sprayed with non stick oil ; roast in the top third of the oven, until potatoes are tender and lightly browned, about 45 minutes.
3Transfer vegetables to a large bowl and stir in cilantro. Serve with tortillas, salsa, avocado and hot sauce for diners to roll their own tacos.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy