Ingredients
- Sweet Potato Filling:
- 2 Tbsp. miso paste
- 2 Tbsp. maple syrup
- 2 Tbsp. rice wine vinegar
- 2 medium sweet potatoes, unpeeled and chopped into small cubes
- 1 small red onion, chopped
- 1 Tbsp. olive oil
- Cilantro Sauce:
- ½ cup unsweetened, light coconut milk
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 scallion, chopped
- ¼ cup toasted pumpkin seeds
- 1 lime, zested and juiced
- 1 garlic clove
- 1 tsp. Sriracha hot sauce
- Tacos:
- 8 corn tortillas
- 1 avocado, sliced
- ½ cup sprouts
- ¼ cup cilantro
- ¼ cup scallions, chopped
- ¼ cup pumpkin seeds, toasted
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat oven to 400ºF. Whisk the miso paste, maple syrup and vinegar together in a small bowl.
- Spread sweet potatoes and onions in a single layer on a baking sheet. Drizzle with olive oil and then brush the glaze over the vegetables. Bake for 20 to 30 minutes.
- In a food processor, pulse all sauce ingredients together until just combined.
- Serve on warm corn tortillas, evenly distributing fixings and sauce between tacos.