We love our tacos here at Green Chef. You might even say we have an obsession with them. If you’re looking for a meatless treat this Cinco de Mayo, we think we have the answer for you. Join in on the festivities with this veggie-loaded taco.
Sweet Potato and Kale Tacos
2 cups organic sweet potatoes, ½-inch diced
3-4 leaves organic red kale, trimmed
6 organic corn tortillas
2 ounces organic guacamole
Taco Spice Blend
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon brown sugar
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon granulated garlic
Pinch white pepper
Pinch chile powder
Pinch ancho chili powder
1. Make Taco Spice Blend
Combine all taco spice blend ingredients in a small bowl and stir to combine.
2. Start Sweet Potatoes
Preheat oven to high broil with rack in the center. Place sweet potatoes in a large bowl. Drizzle with 1-2 tablespoons cooking oil. Season with taco spice blend. Toss to coat. Spread out in a single layer on a large foil-lined baking sheet. Broil 10 minutes before adding kale.
3. Add Kale
Meanwhile, remove center stems from red kale; set stems aside. Roughly chop leaves into bite-size pieces. Place in bowl used for potatoes. Salt and pepper to taste. Add 1-2 teaspoons cooking oil. Toss to coat. Add kale to sweet potatoes; stir to combine. Broil 6-8 minutes, or until sweet potatoes are tender and kale is crisp (pan is still hot – be sure to use an oven mitt!).
Pro Tip: Use two smaller baking sheets if large is not available.
4. Warm Tortillas
Stack corn tortillas on foil and sprinkle with water. Wrap foil over tortillas. Place directly on rack. Broil 2-3 minutes to warm.
5. Plate Your Dish
Place three tortillas on each plate. Divide guacamole between tortillas. Pile sweet potatoes and kale over guacamole. Serve with lime wedges. Enjoy!
Get the recipe for a salsa verde slaw and black beans & corn to pair with these sweet potato & kale tacos.
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