1poundsweet potatodiced into ½ inch pieces and peeled if desired, see note #1
2largeripe plantainssliced into coins
2tablespoonsolive oilor neutral oil like canola oil, divided
½teaspooncoarse saltdivided in half
½teaspoonchili powder
½teaspoonchipotle chili peppers/powder
½teaspooncumin
¼teaspoongarlic powder
Slaw
½poundBrussel sproutsthinly sliced and ends removed
½poundradishesthinly sliced
3tablespoonsvegan mayoor regular mayo
2tablespoonslime juicefrom 1 small lime
½teaspoonlime zestfrom ½ lime
¼teaspooncoarse salt
½teaspoonagave syrupsub white sugar as needed
2tablespoonsroughly chopped cilantro
freshly ground black pepper to taste
Tacos
8smallcorn tortillascan use flour tortillas too
1largeavocadosliced
Instructions
Preheat the oven to 400 degrees F.
Layer the diced sweet potatoes evenly on a full size sheet pan. You can add parchment paper for easier cleanup. Drizzle with 1 tablespoon olive oil and ¼ teaspoon salt, chili powder, chipotle chili pepper, cumin and garlic powder. Use clean hands to combine. Roast for 10 minutes on the middle oven rack.
Add sliced plantains to a medium bowl and toss to combine with 1 tablespoon olive oil and remaining ¼ teaspoon of salt. After the sweet potatoes have roasted for 10 minutes, remove from the oven and add plantains to the same pan in a single layer. Roast for another 20 minutes, until the plantains are golden and the sweet potatoes are tender.
Meanwhile, make the slaw. Add the sliced radishes and Brussel sprouts to a large bowl. Whisk together the slaw ingredients in a small bowl: mayo, juice from one lime, lime zest, salt, agave syrup, cilantro and black pepper to taste.
Add the dressing to the radishes and Brussel sprouts. Toss to combine. Refrigerate until ready to use (can be made up to a day in advance).
Prepare the corn tortillas. Heat a large skillet or cast iron pan over high heat. Once hot, add corn tortillas 2-3 at a time. Heat for 2-3 minutes on each side, until golden and starting to firm up. Flip and repeat.
Assemble the tacos: Divide the sweet potato filling between 8 tacos. Top with radish slaw and a slice or two of avocado. Enjoy!
Notes
Sweet potatoes: I actually use one Japanese sweet potatoes and one orange sweet potato for a variety of flavor but one or the other works (orange is usually sweeter and Japanese/white is starchier).
Leftovers: Store leftover sweet potato and slaw in separate containers. The slaw will lose quality over time but can be enjoyed for up to 4 days.