Sweet Potato Soyrizo Tacos
These Sweet Potato Soyrizo Tacos have roasted veggies, crispy soyrizo and a creamy vegan jalapeño yogurt sauce. Perfect for taco Tuesday!
Ingredients
FOR THE TACOS
- 2 small sweet potatoes chopped
- 1 bell pepper sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt & pepper to taste
- 4 ounces soyrizo
- 8 taco-sized tortillas flour or corn
- cilantro and lime wedges for serving
FOR THE JALAPENO YOGURT SAUCE
- 1/2 cup non-dairy yogurt plain
- 1 bunch cilantro
- 1 clove garlic peeled
- 1-2 jalapeños roughly chopped, ribs and seeds removed for less spice
- 1 tablespoon fresh dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried chives
- 1-2 tablespoons apple cider vinegar to taste
- salt to taste
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the potatoes, bell pepper, oil and dry seasonings. Toss to coat evenly and bake for 20 minutes. Remove from the oven, add the soyrizo to the baking sheet and toss. Place back in the oven for 5-10 minutes, or until crispy. Remove from the oven and add salt if needed.
- While the veggies are cooking, prepare the sauce. Add all of the ingredients to a food processor and blend until smooth. Add 1-2 tablespoons of non-dairy milk if needed, to thin. Taste and adjust seasonings as needed.
- To serve, heat the tortillas and layer on the sauce, veggies and soyrizo. Serve with lime wedges and extra cilantro.
Video
Calories: 198kcal, Carbohydrates: 26g, Protein: 6g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 348mg, Potassium: 296mg, Fiber: 4g, Sugar: 4g, Iron: 2mg
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