Vegan Miso-Maple Sweet Potato Tacos
I’m back- with vegetables, as promised! More specifically, vegan miso-maple sweet potato tacos, with coconut cilantro sauce! Going on the record to say, I am really pumped about these tacos. They were a snap to put together on this rainy tuesday night, which is always appreciated when I’m wiped out after work. [Tangent: it is worth remarking that it is 8:44 pm, and I am still wearing pants. Booyahhh!] They also happen to be really effing delicious and satisfying, and the perfect antidote to all of the beige I’ve been eating lately. Well, perhaps a small percentage of it, anyway…
I happened across this recipe on thekitchn, which is included at the tail end of a tour of the kitchen of the bloggers behind Love & Lemons. I adapted a few things, based on what I had on hand, and to scale it down to a meal fit for two. My very slightly tweaked version is below.
Love to you all!
- 2 T. miso paste
- 2 T. maple syrup
- 2 T. rice wine vinegar
- 1 large sweet potato, unpeeled, diced
- 1 t. ancho chili powder
- 1 small red onion, diced
- Olive oil
- 1/2 c. coconut milk
- 1/4 c. cilantro leaves
- 1/4 c. basil leaves
- 2 scallions
- 1/4 c. walnuts
- 1 lime, zested and juiced
- 1 garlic clove
- Salt and black pepper, to taste
- warm corn tortillas
- sliced avocado
- Preheat oven to 400 degrees. Cover a baking sheet with foil, and then drizzle down some olive oil.
- Whisk together the miso, maple syrup, and rice vinegar in a mixing bowl. Add in the cubed sweet
- potato and stir until coated. Stir in chili powder.
- Spread onto baking sheet in an even layer. Bake for 15 minutes.
- Remove from oven and flip potatoes. Add diced onion to the baking sheet and stir to combine with potatoes. Bake another 10-15 minutes.
- Put all ingredients into a blender or food processor. Blend until smooth and green. Refrigerate until ready to use.
- You know what to do! Enjoy!