Main plate, Mexican
2 tablespoons avocado oil
1½ pounds sweet potatoes, cut into ½-inch cubes
½ white onion, roughly chopped
4 tablespoons vegetable broth or water, or as needed
2 tablespoons garlic powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon chipotle powder or cayenne pepper
3 tablespoons nutritional yeast (optional)
3 tablespoons tamari
4 cups roughly chopped kale
Fine sea salt
10 corn tortillas (see page 44), warmed
Mango Salsa (page 152) or Salsa al Horno (page 151) for topping
Chopped cilantro leaves and tender stems, for topping
Vegan queso fresco (see page 164) for serving (optional)
Lime wedges for squeezing
Sweet potatoes and kale are a super-delicious combo that also happens to be chock-full of vitamins and minerals, and a good amount of protein. So I decided to turn them into a taco filling. Tamari gives a great savory flavor, while the nutritional yeast bumps up the umami factor even more. There's also a smoky kick from chipotle powder.
1. Set a large saucepan over medium-high heat. Add the avocado oil, sweet potatoes, and onion and cook, stirring, until the sweet potatoes are soft on the outside, about 5 minutes. (If they start sticking to the skillet, stir in a tablespoon or two of the vegetable broth.)
2. Add the garlic powder, oregano, cumin, chipotle powder, nutritional yeast (if using), and 1 to 2 tablespoons of the vegetable broth. Cook, stirring, until the mixture starts to look dry, 3 to 4 minutes.
3. Immediately add the tamari and cook, stirring, until the sweet potatoes are cooked through, about 5 minutes.
4. Stir in another 1 to 2 tablespoons vegetable broth along with the kale.
5. Remove the skillet from the heat and let the residual heat cook the kale a bit. Add a pinch of salt and stir to combine.
6. Fill the tortillas with the sweet potato and kale and top with salsa, cilantro, and vegan queso fresco (if desired). Serve the tacos with lime wedges for squeezing.