At last, spring is here. I feel safe writing it now; even certain that we might be safely past the bi-polar days of early spring.
This season I fell in love with nature more than at perhaps any point in my life. I can’t get enough of it. I crave walking barefoot on dewey morning grass, watching petals glide through the air making their descent while listening to the symphony of birds.
Spring feels like a sensory orgasm of sorts; maddening beauty all around…colors, vibrancy, crisp air. There is a feeling of aliveness in my body every time I step outside and I simultaneous curse myself for not having noticed this breathtaking beauty in springs past. Or at least not on such a fervent level.
So in honor of all things alive and colorful, I wanted to make a simple recipe that’s fresh, full of vegetables and rich in flavor; a dish that would do to tastebuds what spring does to the senses. After all, when the weather warms up, I think most of us naturally gravitate towards lighter food and a good amount of vegetables .
And one of my favorite ways of eating loads of vegetables is in the form of tacos. While I do like raw vegetables just fine, frankly I prefer them roasted and/or sautéed. I find they’re far better on digestion too despite potentially losing some of their nutrients. And the best part? You get to wrap them in a delicious tortilla and pile on your favorite toppings which will hopefully include a plethora of chipotle lime mayo.
These vegan tacos are staples in my house and never disappoint. The combination of sweet potatoes, zucchini, bell pepper sweet corn and black beans tossed with spices, garlic, honey and lime hit just the right spot for me. I don’t eat beans and corn often but I make an exception for these tacos. If you’re strict whole 30 or paleo, no sweat - skip the corn and beans and they will still taste fantastic.
Now you can certainly skip the MYOT (make your own tortillas) but to me cassava tortillas truly round out this dish. Yes, it’s a little extra work but oh so worth it. You can find the recipe for these easy to make tacos here.
Whether you’re enthralled with spring or just enjoy vegan tacos, check out this simple weeknight or any night dinner.
prep time: 10 minutes
cooking time: 30 minutes
makes: 10 tacos
3 large sweet potatoes, peeled and cut into 1” pieces
1 large zucchini, cut into 1” pieces
1 red bell pepper, cut into 1” pieces
2 tbsp olive oil, divided
1 garlic clove, minced
1 cup cooked black beans (skip for paleo and whole 30)
1 cup defrosted organic corn (skip for paleo and whole 30)
1 tsp ground paprika
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp chili powder
zest of 1 lime
juice of 1/2 lime (if not juicy use 1 lime)
1 tsp honey
1 tbsp chopped cilantro plus extra
1/2 tsp salt
1/4 tsp pepper
optional: avocado slices
optional: sliced radish
optional: sliced red cabbage
optional: additional chopped cilantro
large cast iron pan
Preheat oven to 400 degrees.
Add sweet potatoes, zucchini and bell pepper, all spices, salt and pepper to parchment paper lined roasting tray. Roast for 25-30 minutes until vegetables are soft.
If making tortillas, make them now. Recipe here.
Meanwhile, shortly before vegetables have finished roasting, preheat cast iron pan on medium heat. Add garlic and cook for 30 seconds stirring continuously. Lower heat, add corn and black beans and warm through for 5 minutes stirring continuously. Turn off heat, add lime zest, lime juice and honey and add roasted vegetables and chopped cilantro. Adjust salt and pepper to taste.
Scoop vegetable mixture on tortillas, top with spicy mayo, avocado, radishes and cabbage and additional cilantro if you wish.