Purple Sweet Potato + Black Bean Tacos with Lime Cabbage Slaw
Colorful, filling, and easy enough for a weeknight, these tacos combine roasted purple sweet potatoes with black beans, crunchy cabbage, creamy avocado, and a simple lime tahini drizzle.
Serves: 4. Prep time: 15 minutes. Cook time: 25 to 30 minutes
Ingredients
For the tacos
2 medium purple sweet potatoes, cut into small cubes
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Black pepper, to taste
1 can black beans, drained and rinsed
8 small corn tortillas
1 avocado, sliced
Fresh cilantro, for serving
Lime wedges, for serving
For the cabbage slaw
3 cups thinly shredded cabbage
1/2 cup shredded carrots, optional
Juice of 1 lime
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon maple syrup, optional
Pinch of salt, optional
For the lime tahini drizzle
1/4 cup tahini
2 tablespoons lime juice
1 small garlic clove, finely grated
1 teaspoon maple syrup
2 to 4 tablespoons warm water, as needed
Instructions
Heat oven to 425°F.
Add the sweet potatoes to a sheet pan. Toss with olive oil, cumin, smoked paprika, garlic powder, and black pepper. Roast for 25 to 30 minutes, stirring once, until tender and lightly browned.
While the potatoes cook, combine the cabbage, carrots, lime juice, vinegar, and maple syrup in a bowl. Toss well and set aside.
Whisk together the tahini, lime juice, garlic, and maple syrup. Add warm water a tablespoon at a time until the sauce is thin enough to drizzle.
Warm the black beans in a small saucepan or in the microwave. Warm the tortillas just before serving.
Fill each tortilla with roasted purple sweet potato, black beans, cabbage slaw, avocado, and cilantro. Finish with the lime tahini drizzle and a squeeze of fresh lime.
Make it easier
Use a bag of pre-shredded cabbage or coleslaw mix and canned black beans. You can also roast the sweet potatoes ahead of time and reheat them when you’re ready to eat.
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