breakfast tacos with roasted sweet potatoes

Name: Breakfast Tacos with Roasted Sweet Potatoes
Prep time: 5 min
Cook time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/4 cup(s) tomato paste; juice - of 1 lemon; 2 tablespoon(s) honey; 1 tablespoon(s) low-sodium tamari (a rich japanese soy sauce); 1 tablespoon(s) smoked paprika; 1 teaspoon(s) ground cumin; 1/4 teaspoon(s) 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 cup(s) diced onion; 3 clove(s) garlic, sliced; 1/2 cup(s) chopped cilantro; - corn tortillas, warmed for serving; garnishes - salsa,sliced avocado, hot sauce of choice

(2 RATINGS)

46 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Feb 12, 2013

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.

Rate

prep time 5 Min

cook time 45 Min

method Bake

yield 4 servings

Ingredients

1/4 cup tomato paste
juice - of 1 lemon
2 tablespoons honey
1 tablespoon low-sodium tamari (a rich japanese soy sauce)
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon 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 cup diced onion
3 cloves garlic, sliced
1/2 cup chopped cilantro
- corn tortillas, warmed for serving
garnishes - salsa,sliced avocado, hot sauce of choice

How To Make breakfast tacos with roasted sweet potatoes

Step 1

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.

Step 2

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.
Step 3

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.
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