Sweet Potato Tacos with Red Cabbage Apple Slaw

All this spring weather has been making me crave some homemade tacos. Ever since I went to this vegan restaurant that served these amazing jackfruit tacos, I’ve been on a taco craze, trying to experiment with different and new taco recipes. I recently received the new Love and Lemons Cookbook in the mail and I’m obsessed with it. I love the beautiful pictures and recipes in it! Not to mention, it has a lot of great vegetarian taco recipes too. These sweet potato tacos with red cabbage apple slaw was inspired by this cookbook. Her original recipe uses an apple radish slaw but I made a red cabbage apple slaw instead. Let me just say this red cabbage apple slaw is so dang good. It is literally my new favorite snack. Yup, I just eat a bowl of it plain. I love apple cider vinegar, so pairing it with red cabbage and apples makes for the perfect and healthy snack. I can eat it all day everyday. Okay, now onto these tacos. Who knew that roasted sweet potatoes and red cabbage apple slaw could taste so delicious together?! What a great combo. You get sweet, tangy, soft, crunchy all in one bite. I love the organic purple corn tortillas I get from Sprouts, but you can really pair it with whatever kind of tortilla you like. These tacos are so easy to make, healthy, and vegan! They really are one of my favorites, so I highly recommend you make these! Sweet Potato Tacos with Red Cabbage Apple SlawSweet Potato Tacos with Red Cabbage Apple SlawSweet Potato Tacos with Red Cabbage Apple Slaw Sweet Potato Tacos with Red Cabbage Apple Slaw Sweet Potato Tacos with Red Cabbage Apple Slaw Sweet Potato Tacos with Red Cabbage Apple SlawSweet Potato Tacos with Red Cabbage Apple Slaw 
Serves 4

2 medium sweet potatoes, cubed
2 tsp extra-virgin olive oil
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp sea salt (or more)
freshly ground black pepper
8 small tortillas, warmed (I used purple corn tortillas)
1 recipe of red cabbage apple slaw (below)
1-2 avocados sliced
Lime wedges for serving

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Toss the sweet potatoes with the olive oil, chili powder, smoked paprika, sea salt, and freshly ground black pepper. Roast until golden brown, about 25 minutes.

Fill each tortilla with the red cabbage apple slaw, sweet potatoes, avocado, and a squeeze of lime. Enjoy!!!

(Recipe adapted from the Love and Lemons Cookbook)

Red Cabbage Apple Slaw
Serves 8

1 medium head red cabbage
3 apples (I used gala)
1/2 cup apple cider vinegar
3 Tbsp extra virgin olive oil
3 Tbsp pure maple syrup (or a little more if you like it sweeter)
1 tsp sea salt

Shred the cabbage and apples using a food processor. Transfer to a large bowl.

Place the apple cider vinegar, olive oil, pure maple syrup, and salt in a jar with a lid. Shake well. Add the dressing to the bowl and toss well until everything is coated.

Cover and refrigerate for at least two hours, or until ready to serve. The flavor will improve the longer it sits.

Enjoy! I love eating this plain or with tacos. I could eat this all day!

(Recipe adapted from The Pretty Bee)

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