Breakfast Tacos with Roasted Sweet Potatoes

Recipe Rating:	2 Ratings5
Categories:	Other Breakfast, Mexican, Quick & Easy, For Kids, Healthy
Serves:	4 servings
Prep Time:	5 Min
Cook Time:	45 Min

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 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

Pinched by bubbiedude, and 30 more.

Pat Duran

Well Seasoned

Las Vegas, NV (pop. 583,756)

kitchenchatter

Member Since Aug 2011

Pat's Notes:

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.

Directions

Preheat 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.