Roasted Sweet Potato and Kale Tacos
A healthy twist on taco night, these Roasted Sweet Potato and Kale Tacos bring together sweet, savory, and nutritious ingredients. This vegetarian-friendly recipe satisfies even meat lovers.
Ingredients
- 2 large sweet potatoes cut into 1-inch cubes
- 1 large bunch kale stems removed and roughly chopped
- 8-10 corn tortillas
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 lime cut into wedges
- Optional toppings: avocado cotija cheese, cilantro, red onion, hot sauce
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss sweet potato cubes with 1½ tablespoons olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Spread seasoned sweet potatoes on the baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until edges are crispy.
- While the sweet potatoes roast, toss the chopped kale with remaining olive oil and a pinch of salt.
- When sweet potatoes are nearly done, add the kale to the same baking sheet and return to oven for 5-7 minutes until slightly crispy.
- Warm tortillas either directly over a gas flame or in a dry skillet.
- Assemble tacos by filling each tortilla with the roasted sweet potato and kale mixture, then add your chosen toppings.