Lemon Tahini Roasted Sweet Potato Tacos

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt to taste
• Juice of 1 lemon
• 1/4 cup tahini
• 2 tablespoons water
• 1 clove garlic, minced
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 red onion, thinly sliced
• Optional: crumbled feta cheese or avocado slices

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potatoes with olive oil, cumin, smoked paprika, and a pinch of salt.
3. 3 Spread on a baking sheet and roast for 30 minutes, flipping halfway through.
4. 4 Whisk together lemon juice, tahini, water, and garlic until smooth.
5. 5 Warm tortillas in a dry skillet.
6. 6 Fill each tortilla with roasted sweet potatoes.
7. 7 Drizzle tahini sauce over the tacos.
8. 8 Top with cilantro and red onion; serve immediately.

Equipment

• Baking sheet
• Skillet
• Mixing bowl
• Whisk

Variations

• Add black beans for extra protein.
• Swap cilantro for parsley if preferred.

Substitutions

• Use almond butter as a substitute for tahini if needed.
• Replace corn tortillas with flour tortillas for a gluten-containing option.

Pairings

• A simple green salad with a lime vinaigrette.
• A refreshing agua fresca or iced tea.

Nutrition

Tips

• For extra flavor, sprinkle a bit of chili powder or cayenne on the sweet potatoes before roasting.
• If you prefer, you can char the tortillas over an open flame for a smoky flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a fresh mango salsa for a tropical twist.
• Pair with a cooling cucumber yogurt sauce for added creaminess.

FAQ