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Root- Veggie Tacos


1 large sweet potato, peeled and cut into chunks

1 small butternut squash, peeled and cut into chunks

1 red bell pepper, seeded and cut into 1/2" pieces

1 cup corn

4 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon paprika

1/2 teaspoon sea salt.

1 tablespoon freshly chopped rosemary

1 can kidney or garbanzo beans (or your favorite beans)

8 corn tortillas

2 handfuls of thinly sliced hearts of romaine

Tomato Salsa

10 cherry tomatoes, chopped

1 small red onion, thinly sliced

Juice of 1 lime

Small bunch of fresh cilantro, chopped

Optional Topping

Plain Greek yogurt, salted and a pinch of garlic powder added

Chipotle egg-free mayo


Preheat the oven to 375.

Scatter the sweet potato, butternut squash and bell pepper over the base of a sheet pan. Then scatter the corn over the vegetables. Drizzle everything with the 4 tablespoons of olive oil, sprinkle with minced garlic, paprika, salt and rosemary. Transfer to the oven and roast for 25-35 minutes until vegetables are soft.

Remove the pan from the oven. Add the beans, then push everything aside and place the tortillas on the pan. (You can also hold the tortillas, 1 at a time, over a low flame using tongs and lightly char the edges). Return the pan to the oven for 3-4 minutes.

To make the salsa combine the tomatoes, onions, lime and cilantro in a medium bowl and set aside.

If you're feeling adventurous and you have the time make the chipotle mayo!

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