Sweet Potato Tacos
These Sweet Potato Tacos are easy to make with roasted sweet potatoes, cauliflower, tomatoes, shredded lettuce, avocado, tomatoes with a chipotle sauce. They're gluten-free, vegan, grain-free, low carb and perfect for lunch or dinner! Gluten-free, grain-free, paleo and you can easily leave out the tortillas and serve them in a bowl or over lettuce wraps to make them Whole30 compliant.
Ingredients
- 1 medium sweet potato , scrubbed and cut into 1-inch chunks (you can peel or leave the skin on) - leave out for low carb / keto and swap with broccoli, cauliflower or other low carb veggie of choice
- 1 red bell pepper , cut into strips
- 1 small onion , cut into strips
- 1-2 tbsp avocado oil
- 1/2 tbsp taco seasoning
- ½ tsp salt
- Black pepper
- 1 cup cauliflower rice
- 4 grain-free tortillas or taco shells , we use Siete Grain-Free tacos shells or Siet Almond Flour tortillas to keep these gluten-free and grain-free but you can use any low carb tortilla or wraps you prefer. Cauliflower thins work well for keto or jicama wraps or coconut wraps to make these Whole30
For the chipotle mayo
- 1/2 cup compliant mayo or vegan mayo
- 1 chipotle peppers in adobo sauce
- Juice of ½ lime
- 1/2 tsp pure maple syrup , sub with preferred liquid sweetener or leave out if preferred
- Salt and pepper to taste
Toppings
- 1/2 cup shredded lettuce
- 1/2 cup shredded cabbage
- 4 cherry or grape tomatoes , cut into halves or sliced
- 2 olives
- 1/2 avocado , diced
- 2 jalapeno slices
- 1/3 cup Guacamole
- 2 tbsp fresh cilantro
Instructions
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Preheat the oven to 350F. Add the sweet potatoes, onions and bell peppers to a large baking sheet. Toss with oil, salt and pepper, taco seasoning and roast in preheated oven for 20-25 minutes.
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Cook the cauliflower rice until soft.
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Make the chipotle mayo by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.
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Heat tortillas up by frying on a frying pan for 10-20 seconds or use tongs to char directly over a gas burner for 2-3 seconds, rotating until desired level of doneness.
Add the sweet potatoes, red bell peppers, onions and add a spoonful of cauliflower rice. Top with some shredded lettuce, cabbage, cherry tomatoes, cilantro, avocado, jalapeño, olives, guacamole and a good drizzle of the chipotle mayo!