We had such a long weekend guys. Coco is getting really close to her big starring role as Charlie in Willy Wonka so we were practicing late on Friday (hot Friday night- huh?!) and then Pia and I spent half of Saturday volunteering at Westside Baby- where they collect clothing, diapers and other necessities for over 30,000 families that they help every year (if you are in the Seattle area- consider donating all of your children’s too small clothes, shoes and coats and any baby items!!- there are many drop off locations.)

Sweet Potato Avocado Tacos- Vegan and GF from HeatherChristo.com

 

And Saturday night we had a fun party. In the May issue of Better Homes and Gardens which should be out very soon, I created a spread of middle eastern and Mediterranean inspired dishes that were so good, I have been dying to make them for my friends. So that is what I did! It was a huge smorgasboard and if you happen to follow me on snapchat (Heather Christo) than you basically got to witness the action real time with me having had one to many glasses of bubbly- and then maybe I took a tequila shot. Sorry for anyone who was subjected to that! Hope it was entertaining. So I spent Sunday doing what you always have to do the day after you have a big fun party: Cleaning. And taking advil. And making Spaghetti and Meatballs (from my new book- you will DIE over this recipe!!) Then G.O.T. mania!!!!!!!

Sweet Potato Avocado Tacos- Vegan and GF from HeatherChristo.com

So after all of my boozing and pasta bingeing this weekend, now I bring you a bright, healthy, VEGAN and GLUTEN FREE Meatless Monday!!

These Roasted Sweet Potato and Avocado Tacos are so delicious and easy as pie. I love the tender, slightly caramelized edges on the sweet potato and they are awesome with the roasted onions and the creamy avocado. The little crisp jalapenos add a little crunch and heat and the cilantro sauce is zesty and delicious! I hope you enjoy these!

Roasted Sweet Potato and Avocado Tacos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large sweet potato, peeled and cut into bite sized pieces
  • 1 red onion, cut into bit sized pieces
  • 1 tablespoon olive oil
  • kosher salt
  • 12 corn tortillas
  • 1 large avocado, peeled and pitted, cut into bite sized pieces
  • 1 jalapeno pepper, thinly sliced
  • 1 cup cherry tomatoes, halved
  • lime wedges
  • Cilantro Sauce:
  • 2 cloves garlic
  • ½ jalapeno
  • 1 bunch cilantro
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • kosher salt
Instructions
  1. Preheat the oven to 400 degrees. On a bare sheetpan, toss the sweet potatoes and red onions with the olive oil and sprinkle them with kosher salt.
  2. Roast the vegetables for 20 minutes until the sweet potatoes and onions are golden and tender.
  3. Heat the tortillas in a dry pan and then stack them together inside a piece of foil which you should close back up to keep the heat and steam in! If you have a gas stove, another option is to heat them directly over the open flame (using tongs)- that is what I prefer since it gets them nicely charred on the edges.
  4. For the Cilantro Sauce: Combine everything in the jar of a blender and puree on high until smooth. Season to taste with kosher salt.
  5. Pile the insides with the roasted veggies and avocado. If desired add the sliced jalapeno, cherry tomatoes and then the cilantro sauce. Squeeze with fresh lime and serve.

 

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Categorized: Dinner, Recipe Index, Tacos, Vegan, Vegetarian
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We had such a long weekend guys. Coco is getting really close to her big starring role as Charlie in Willy Wonka so we were practicing late on Friday (hot Friday night- huh?!) and then Pia and I spent half of Saturday volunteering at Westside Baby- where they collect clothing, diapers and other necessities for over 30,000 families that they help every year (if you are in the Seattle area- consider donating all of your children’s too small clothes, shoes and coats and any baby items!!- there are many drop off locations.)

Sweet Potato Avocado Tacos- Vegan and GF from HeatherChristo.com

 

And Saturday night we had a fun party. In the May issue of Better Homes and Gardens which should be out very soon, I created a spread of middle eastern and Mediterranean inspired dishes that were so good, I have been dying to make them for my friends. So that is what I did! It was a huge smorgasboard and if you happen to follow me on snapchat (Heather Christo) than you basically got to witness the action real time with me having had one to many glasses of bubbly- and then maybe I took a tequila shot. Sorry for anyone who was subjected to that! Hope it was entertaining. So I spent Sunday doing what you always have to do the day after you have a big fun party: Cleaning. And taking advil. And making Spaghetti and Meatballs (from my new book- you will DIE over this recipe!!) Then G.O.T. mania!!!!!!!

Sweet Potato Avocado Tacos- Vegan and GF from HeatherChristo.com

So after all of my boozing and pasta bingeing this weekend, now I bring you a bright, healthy, VEGAN and GLUTEN FREE Meatless Monday!!

These Roasted Sweet Potato and Avocado Tacos are so delicious and easy as pie. I love the tender, slightly caramelized edges on the sweet potato and they are awesome with the roasted onions and the creamy avocado. The little crisp jalapenos add a little crunch and heat and the cilantro sauce is zesty and delicious! I hope you enjoy these!

Roasted Sweet Potato and Avocado Tacos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large sweet potato, peeled and cut into bite sized pieces
  • 1 red onion, cut into bit sized pieces
  • 1 tablespoon olive oil
  • kosher salt
  • 12 corn tortillas
  • 1 large avocado, peeled and pitted, cut into bite sized pieces
  • 1 jalapeno pepper, thinly sliced
  • 1 cup cherry tomatoes, halved
  • lime wedges
  • Cilantro Sauce:
  • 2 cloves garlic
  • ½ jalapeno
  • 1 bunch cilantro
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • kosher salt
Instructions
  1. Preheat the oven to 400 degrees. On a bare sheetpan, toss the sweet potatoes and red onions with the olive oil and sprinkle them with kosher salt.
  2. Roast the vegetables for 20 minutes until the sweet potatoes and onions are golden and tender.
  3. Heat the tortillas in a dry pan and then stack them together inside a piece of foil which you should close back up to keep the heat and steam in! If you have a gas stove, another option is to heat them directly over the open flame (using tongs)- that is what I prefer since it gets them nicely charred on the edges.
  4. For the Cilantro Sauce: Combine everything in the jar of a blender and puree on high until smooth. Season to taste with kosher salt.
  5. Pile the insides with the roasted veggies and avocado. If desired add the sliced jalapeno, cherry tomatoes and then the cilantro sauce. Squeeze with fresh lime and serve.

 

Recipe by Heather Christo (http://heatherchristo.com)