Recipe: Roasted Sweet Potato Tempeh Tacos


I've been having the best time experimenting in the kitchen lately. These plant-based tempeh tacos are one of our new favorites! And where we're not 100% plant-based, we do love plant-centric options for a few reasons:⁠


1️⃣ The more plants the better!

2️⃣ They often require way less cooking (tempeh comes together in a flash vs. chicken or beef)⁠

3️⃣ They're super budget-friendly (a pack of sprouted tempeh <--- our preferred variety from Trader Joes is only $1.99!)


Plus, they're SUPER delicious. My whole family (kids included) devour these!



Roasted Sweet Potato Tempeh Tacos

1 batch roasted sweet potatoes

1 batch tempeh taco 'meat'

1 cup red cabbage, shredded

1/4 cup cilantro

1 medium avocado, sliced or mashed with 2-3 tsp lime juice and a pinch of sea salt

6-8 small to medium flour or corn tortillas (we love Siete brand, they're corn-free)


1. Prepare sweet potatoes and taco meat as directed (recipes below).

2. Layer each taco with avocado, tempeh, sweet potatoes, cabbage and cilantro. Enjoy!


Not 100% plant-based? These are also fabulous with a sprinkle of cojita!.

Soy-free? Swap out the tempeh for black beans.


Roasted sweet potatoes:

2 large sweet potatoes

avocado or olive oil

sea salt, garlic powder and cumin to taste (add a pinch of cayenne for a kick!)


1. Preheat oven to 375. Toss sweet potatoes in oil and sprinkle generously with spices.

2. Roast for 25-30 minutes, tossing once, until soft and lightly browned.

Tempeh taco 'meat' 2 tsp olive oil

1/2 small onion, diced small

1 block tempeh, chopped small or pulsed in food processor


spice blend:

1 1/2-2 tsp chili powder (to taste)

1/2 tsp cumin

1/4 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp coriander

big pinch sea salt (to taste)

1/4-1/2 cup veggie broth

1. Heat oil in a medium sautee pan. Add onion and cook until translucent.

2. Add tempeh on top and let cook until starting to brown. Stir, add seasonings and let cook 2-3 minutes to allow flavors to meld.

3. Deglaze pan with broth and stir to combine. Season more if needed and serve.



Kristin Dovbniak

Welcome!

I'm Kris! Founder of Healthy Balanced Mama, I'm a holistic health coach, certified intuitive eating counselor, trained chef, and mama of two, and I'm here to guide busy moms like you in stressing less and finding freedom with food through balanced eating and simplified routines around meal planning, meal prep, grocery shopping and cooking with confidence.

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