Breakfast Tacos with Roasted Sweet Potatoes
|Categories:||Other Breakfast, Mexican, Quick & Easy, For Kids, Healthy|
|1/4 c||tomato paste|
|juice||of 1 lemon|
|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 sm||8 oz. sweet potatoes, peeled and diced|
|1 sm||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|
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DirectionsPreheat oven to 400^.
In a large bowl, whisk together the first 7 ingredients. Add potatoes, bell peppers, onions and garlic, and toss to combine.Spread 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.Transfer vegetables to a large bowl and stir in cilantro. Serve with tortillas, salsa, avocado and hot sauce for diners to roll their own tacos.