miso sweet potato tacos with coconut-cilantro salsa

delightfulcrab

hey! so, it’s the middle of winter. perfect time for a zesty vegan taco, i say! i feel like doing a little salsa jig around my tiny ikea island.

isn’t she so pretty? she’s spicy but avocado-creamy and sweet like a pork bun. you know, those tj’s pork buns. i should also mention that the leftovers are pretty great themselves, and last a good amount of time. after we ate our dinner, i poured all the leftovers and fixings into tupperware and ate it the next day (cold).

miso sweet potato taco

peel and chop that sweet potato! may be my last excursion with the orange wonders for the year. i’ve done a lot with them and if i retire with this recipe then i make like michael jordan and retire on top.

miso sweet potato tacos

red onions being chopped. thank you for all the GREAT ideas to prevent onion-tears. this was the first time i refrigerated them before chopping and it worked wondrously!

miso sweet-potato tacos

these babies don’t give me tears. darren and i went to ‘book of mormon’ this weekend – that gave me tears. it was absolutely hilarious. we went to the early bird show which allowed us the pleasure of sitting with an older crowd at 2pm on saturday – some men squirming and some shamefully chuckling at songs about women’s private parts. too good..

coconut lime salsa on tacos

the fixings. doing their thing in my 8×8 kitchen.

delightfulcrab taco

miso-maple sweet potato tacos with coconut-cilantro salsa from smitten kitchen

miso-maple sweet potatoes

2 tablespoons miso paste

2 tablespoons maple syrup

2 tablespoons rice wine vinegar

2 medium sweet potatoes, peeled and chopped into thin cubes

1 small red onion, chopped

olive oil

1. heat oven to 400°f.

2. whisk the miso paste, maple syrup, and vinegar together in a small bowl.

3. spread the potatoes and onions into a single layer on a baking sheet. i used 2 baking sheets.

4. drizzle with a little olive oil and the miso sauce and toss – i used my hands.

5. bake for 20-30 minutes but remember to check and taste before deciding they are done. timing is based on size of chop and how hot your oven gets. keep a special eye on the onions as they will cook through first.

taco fixings

corn tortillas

avocado, sliced

sprouts

cilantro

scallions, chopped

toasted pepitas

coconut-cilantro salsa

1/2 cup light coconut milk

1/4 cup cilantro leaves

1/4 cup basil leaves

1 scallion, chopped

1/4 cup toasted pepitas

1 lime, zested and juiced

1 small garlic clove

splash of sriracha

pinch of sugar

salt and pepper to taste

1. in a food processor, pulse all the ingredients together until combined

delightfulcrab

@ book of mormon sitting 6 rows from the last row in the curran theater. we nailed it with binoculars.

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3 comments

  1. […] miso sweet potato tacos with coconut-cilantro salsa Posting this for the coconut-cilantro salsa….omg sounds so yum […]

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