Vegan Street Tacos ~ Sweet Potato and Black Bean Tacos

I love tacos!!! I am loving even more the creativity these street tacos are delivering to our taste buds. Here’s a quick one you can try at home. I topped it with Go Raw Tangy Lime Coconut Crisps, these yummies took this taco to another level.

Vegan Street Tacos ~ Sweet Potato and Black Bean Tacos
Vegan Street Tacos ~ Sweet Potato and Black Bean Tacos

 

Ingredients:

1 medium sweet potato, peeled and cubed ( small cubes)

1 can organic black beans, drained

3-4 Sprouted Corn tortillas

1 1/2 tbsp olive oil

1/4 cup chopped red onion

1/ 4 cup chopped red bell peppers

1/2 cup avocado, cubed

1 tsp freshly squeezed lime

1/2 tsp smoked chili powder

1/2 tsp garlic powder

1/4 tsp cumin powder

Salt and pepper to taste

The finish touch: Handful of Go Raw tangy lime coconut crisps, for each taco

Directions :

Place cubed sweet potatoes on parchment papered cookie sheet. Drizzle with oil and a little sea salt. Roast for 25-30 minutes on 375, until golden brown.

In a sauce pan add drained black beans with a little olive oil and stir and cook on medium high heat. Add all your spices and continue to cook and stir, until the beans are warmed through completely. Set a side.

Take 3-4 sprouted tortilla shells ( warmed) and add the beans first and then the sweet potatoes. Add your onions, peppers, avocados and cilantro and a drizzle of the lime juice. Top it all of with Go Raw Tangy Lime Coconut Crisps for a nice sweet and tangy finish.

RAW Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce

I love going to the grocery store and picking up ingredients you don’t’ find in a typical American household, like japanese radishes, lychee fruit, dandelion leaves and yes Napa cabbage, to just name a few. I picked up these beautiful napa cabbages at my local grocery with no real idea what to do with them. I love to chopped them up in my healing broths, but not this time. I had something hardy, crunchy and so fulfilling for these guys. Raw Napa Cabbage Tacos. Yes!! Who doesn’t love a good taco? Raise your hand. Okay, maybe one person, put your hand down. LOL. πŸ™‚

Here’s a simple start to your mind going wild with possibilities for this recipe. Enjoy. Oh yes, please Set the Table with Love.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Raw Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce. 

( you can use more of each ingredient if you like, fill those cabbages up)

2 large Napa Cabbage leaves, cleaned

1 cup alfafa sprouts

1/2  cup chopped poblano peppers

1/2 cup chopped red bell peppers

1/2 cup chopped organic green apples

1/4 cup chopped cilantro, for garnish

1/2 cup raw organic corn

1/2 cup chopped avocados

1/2 cup chopped mangos

1/2 cup of sliced red cabbages

sea salt, ginger powder and cayenne powder to taste

Directions: 

Place all ingredients on the side on a platter and season them to taste. Start making your sauce.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Avocado, Ginger and Lime sauce

1/3 cup water or more, if needed

2 tbsp. lime juice

1/2 tsp. sea salt

1/2 avocado

1 clove garlic

1 tsp organic honey

1 tsp. powder ginger

cayenne pepper to taste

Directions:

Place all ingredients in a blender or food processor and blend thoroughly. Taste and more water or spices if needed. You want a sauce that is easy to pour over your tacos. I had to add a little more water, but starting out with less is better. You can always add more later.

Assembly:

Place your cabbage on a nice plate. Add your sprouts first, spread them out, add the other ingredients as you like. I added my soft ingredients like my mangos and avocado last so they would not get mushy under the rest of the vegetables. Drizzle your Avocado, Ginger and Lime sauce on top of your Napa Cabbage Tacos and enjoy.