Sweet Potato and Black Bean Tacos with Quinoa and Lemon Tahini Sauce
Vegan tacos never tasted so good with these amazingly flavorful roasted sweet potato and black bean tacos. It's all about that tahini sauce!
Servings: 6 to 8 Tacos
Ingredients
- 1 large sweet potato chopped into ½” cubes
- 2/3 cup dry quinoa about 2 cups cooked
- 1 14- ounce can black beans drained and rinsed
- 1 large avocado peeled and diced
- 6 to 8 corn tortillas
- 4 green onions chopped
Lemon Tahini Sauce:
- 3 tablespoons fresh lemon juice
- ¼ cup water
- ¼ cup tahini
- 2 teaspoons honey or pure maple syrup
- ½ teaspoon ground cumin
- ¼ teaspoon fine sea salt or to taste
Instructions
Prepare the Lemon Tahini Sauce:
- Add all ingredients for the sauce to a small blender or food processor. Blend until completely smooth. Refrigerate until ready to use. Note: Sauce will thicken in the refrigerator.
Prepare the Tacos:
- Preheat the oven to 400 degrees F.
- Spread the chopped sweet potato over a large baking dish and drizzle enough olive oil to lightly coat, about 2 tablespoons. Sprinkle with sea salt and chili powder. Bake for 30 to 40 minutes, until sweet potato is golden brown and cooked through, stirring once after 20 minutes.
- While the sweet potato is roasting, cook the quinoa per package instructions.
- Heat black beans on the stove top and toast the corn tortillas.
- Prepare tacos by adding desired amount of quinoa, beans, sweet potato, avocado, and green onion to corn tortillas. Drizzle with desired amount of lemon tahini sauce.
Nutrition
Serving: 1grams