If you think vegetarian tacos are boring, you will think again when you taste these sweet potato tacos & roasted tomato. Lately I’ve been creating quick recipes that minimize the time I spend in the kitchen. Busier lifestyle means less time for cooking, but that does not mean you have to sacrifice the flavor and freshness. Hearty root vegetables cut into small cubes and roasted in the oven are the perfect vegetarian taco stuffing. This sweet potato taco recipe requires less time working in the kitchen because the tomato, garlic, corn, and sweet potato all bake in the oven together. You will have a beautiful spread of Mexican fiesta for you and your whole family with just 10 minutes of prep time. Seasoning is the key in creating delicious meals and with only a few key ingredients you can bring Mexican flavors to your vegetable tacos. Read on for the simple and bold recipe that is perfect for your relaxing weekend celebration.
Roasted Sweet Potato, Tomato, & Corn
2 medium sweet potatoes or root vegetable of choice(cut into 2″ pieces)
1 tsp cumin
1 tsp chili powder
3 cloves garlic (2 cloves chopped & 1 whole)
1 tbsp olive oil
1 tsp salt
1/4 tsp pepper
1 ear of corn
2 cups lettuce (chopped)
1 small handful of cilantro (chopped)
1 lime (cut into wedges)
2 avocados (sliced thinly)
1 corn (roasted in the oven & shucked)
Preheat oven to 400 F.
Place sweet potato pieces on a baking sheet and season with cumin, chili powder, salt, pepper & olive oil.
Add garlic clove, tomato, and corn on the same baking sheet and season with salt & oil.
Bake in the oven for about 20 – 25 minutes.
While vegetables are baking, prep the remaining ingredients and place into small separate bowls.
Remove vegetables from the oven and turn off heat.
While the oven is still hot, warm up tortillas by placing them in the oven covered in a kitchen towel.
In a blender, process garlic, tomato, 1 tbsp cilantro, green onion pieces, & pinch of salt until smooth.
Remove tortillas from the oven and serve tacos with all of the toppings.