Roasted Sweet Potato And Poblano Tacos

If you’re looking for a flavorful plant-based meal that’s bursting with Mexican-inspired flavors, look no further than these Roasted Sweet Potato and Poblano Tacos. This recipe combines the natural sweetness of roasted sweet potatoes with the smoky heat of poblano peppers, creating a delicious and satisfying dish that will have your taste buds dancing. Whether you’re a dedicated vegan or simply looking to incorporate more meatless meals into your diet, these tacos are sure to become a regular in your meal rotation.

Roasted Sweet Potato And Poblano Tacos

Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 2 poblano peppers
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 8 small corn tortillas
– Toppings of your choice: avocado slices, diced red onion, chopped cilantro, lime wedges, salsa, etc.

Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the diced sweet potatoes on the baking sheet and drizzle with olive oil. Sprinkle the cumin, smoked paprika, garlic powder, salt, and pepper over the sweet potatoes. Toss everything together until the sweet potatoes are evenly coated with the seasoning.
3. Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time.
4. While the sweet potatoes are roasting, char the poblano peppers. You can do this by placing them directly over an open flame on a gas stove or under the broiler until the skin is blackened and blistered, turning them occasionally. Once charred, transfer the poblano peppers to a bowl and cover with a kitchen towel for 10 minutes to steam. This will make it easier to remove the skin.
5. Peel the skin off the poblano peppers, remove the seeds, and slice them into strips.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are soft and pliable.
7. To assemble the tacos, fill each tortilla with a scoop of the roasted sweet potatoes and some poblano pepper strips. Add your desired toppings such as avocado slices, diced red onion, chopped cilantro, a squeeze of lime juice, and salsa.
8. Serve the tacos warm and enjoy the delightful combination of flavors and textures.

These Roasted Sweet Potato and Poblano Tacos are a fantastic option for a quick and easy weeknight dinner or a fun weekend meal with family and friends. The roasted sweet potatoes offer a comforting sweetness that pairs perfectly with the slightly spicy poblano peppers. Feel free to get creative with your toppings and adjust the seasonings to suit your taste preferences. Serve these tacos alongside a side of Mexican rice or a fresh green salad for a complete and satisfying meal. With their vibrant colors and bold flavors, these tacos are sure to bring a taste of Mexico right to your own kitchen.

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