Baked Sweet Potato Tacos with Easy Lime Crema
A hearty take on traditional tacos. These Baked Sweet Potato Tacos with Easy Lime Crema are filling and oh so good for you!
Ingredients
Tacos
- 4 sweet potatoes, halved lengthwise
- 1 small red cabbage
- 3 tbsp olive oil, divided
- 1 tbsp HOMEMADE TACO SEASONING BLEND
- 1/4 tsp ground black pepper
- 1 cup uncooked quinoa
Easy Lime Crema
- 1/2 cup plain 9% greek yogurt (can replace with a lower pecentage)
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp black ground pepper
- 2 tbsp fresh squeezed lime juice
- 1 tsp dried chives (or 1 tbsp fresh chopped chives)
For Serving
- 1 small bunch cilantro
- lime
Instructions
- Preheat oven to 400℉
- Cook the quinoa per the package instructions.
- Meanwhile, wash and cut the sweet potatoesin half lengthwise and rub olive oil on each piece, all around. Sprinkle fresh ground black pepper over each piece of sweet potato. Place on a baking sheet.
- Slice cabbage as thin as possible and separate by hand to get long strips. Place sliced cabbage on a baking sheet and drizzle with olive oil and taco seasoning.
- Put both sheet pans in a preheated oven. Bake for 20 minutes then remove sheet pan with cabbage and continue to bake the sweet potato for another 10 minutes.
- While the sweet potatoes and cabbage are in the oven, prepare the easy lime crema. Combine all crema ingredients in a bowl, and mix well. Store in fridge until ready for taco assembly.
- When the sweet potatoes are done baking, remove from oven and then make a slice down the center, lengthwise without cutting all the way through.
- Assemble the tacos by adding the quinoa first over the sweet potato, then cabbage and easy lime crema.
- Serve with a lime wedge and chopped cilantro on top.