Vegan Sweet Potato & Black Bean Tacos (Cabbage Wraps!)
These Vegan Sweet Potato & Black Bean Tacos are wrapped in red cabbage leaves for a colorful, nutrient-packed meal. Filled with hearty quinoa and topped with creamy guacamole, they’re a delicious and easy plant-based dinner option!
Ingredients
taco filling
toppings
- 2 avocados
- ½ lime, juiced
- 1 red cabbage
- homemade cashew parmesan, optional
Instructions
roast the sweet potatoes
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Peel the sweet potatoes, cut them into small cubes, and toss with olive oil, salt, black pepper, taco seasoning, and smoked paprika. Roast for about 30 minutes, or until tender.
Make the filling
- Cook the quinoa according to the package instructions (tip: cook the quinoa in vegetable broth instead of water for extra flavor!).
- Rinse and drain the black beans.
- Once the quinoa and sweet potatoes are cooked, add the roasted sweet potatoes and black beans to the pot with quinoa. Mix until well combined.
make the avocado mash
- Mash the avocados in a bowl. Squeeze in the lime juice and optionally add a generous pinch of salt, black pepper, and garlic powder.
Assemble the tacos
- Cut off the bottom stem of the red cabbage and carefully remove the leaves one by one. Wash and pat them dry.
- Add the taco filling to the cabbage leaves, then top with guacamole or mashed avocado, a sprinkle of homemade cashew parmesan, or any other favorite taco toppings. Enjoy!
Serving: 1 taco, Calories: 256kcal, Carbohydrates: 37g, Protein: 8g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 405mg, Potassium: 841mg, Fiber: 11g, Sugar: 6g, Vitamin A: 8949IU, Vitamin C: 49mg, Calcium: 81mg, Iron: 3mg
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