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breakfast tacos with roasted sweet potatoes

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

These super-savory, veggie-packed tacos are an excellent breakfast or brunch treat. You can make the roasted potatoes several days ahead and reheat it in a microwave or on the stovetop with a little added apple juice or water or vegetable broth. This is a recipe idea from Whole Foods.

(2 ratings)
yield 4 servings
prep time 5 Min
cook time 45 Min
method Bake

Ingredients For breakfast tacos with roasted sweet potatoes

  • 1/4 c
    tomato paste
  • juice
    of 1 lemon
  • 2 Tbsp
    honey
  • 1 Tbsp
    low-sodium tamari (a rich japanese soy sauce)
  • 1 Tbsp
    smoked paprika
  • 1 tsp
    ground cumin
  • 1/4 tsp
    freshly ground black pepper
  • 2 sm
    8 oz. sweet potatoes, peeled and diced
  • 1 sm
    each red bell and yellow bell peppers, diced
  • 1/2 c
    diced onion
  • 3 clove
    garlic, sliced
  • 1/2 c
    chopped cilantro
  • corn tortillas, warmed for serving
  • garnishes
    salsa,sliced avocado, hot sauce of choice

How To Make breakfast tacos with roasted sweet potatoes

  • 1
    Preheat oven to 400^. In a large bowl, whisk together the first 7 ingredients. Add potatoes, bell peppers, onions and garlic, and toss to combine.
  • 2
    Spread ingredients on a baking sheet lined with parchment paper,and sprayed with non stick oil ; roast in the top third of the oven, until potatoes are tender and lightly browned, about 45 minutes.
  • 3
    Transfer vegetables to a large bowl and stir in cilantro. Serve with tortillas, salsa, avocado and hot sauce for diners to roll their own tacos.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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