2 medium sweet potatoes, unpeeled and chopped into small cubes
1 small red onion, chopped
Olive oil
Cilantro-Coconut Sauce
1/2 cup light coconut milk
1/4 cup cilantro leaves
1/4 cup basil leaves
1 scallion, green and white parts, chopped
1/4 cup toasted pumpkin seeds
1 lime, zested and juiced
1 small garlic clove
Splash of Sriracha hot sauce (optional)
Pinch of sugar (optional)
Salt and freshly-ground black pepper, to taste
Instructions
1. Heat oven to 400°F. Whisk the miso paste, maple syrup, and
vinegar together in a small bowl. Spread sweet potatoes and
onions in a single layer on a baking sheet. Drizzle with a little olive
oil, and then liberally brush the glaze over the vegetables. Bake in
a 400 degree oven for 20 to 30 minutes.
2. In a food processor, pulse all ingredients together until just
combined. Serve alongside the tacos.
3. Serve on warm corn tortillas with cilantro-coconut sauce (see
below) and fixings such as avocado, sprouts, cilantro, and pepitas.
4. Another option is to add chicken to it. Bake chicken 30 minutes.
Let sit then thinly slice. Add to a frying pan with sweet potato
mixture. Heat lightly to blend ingredients together.
Originally Submitted
4/7/2013
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