Breakfast Tacos with Sweet Potato Hash
Serves 4
Time 1 hr
These super-savory, veggie-packed tacos are an excellent breakfast or brunch treat. You can make the hash several days ahead and reheat it in a microwave or on the stovetop with a little added water or vegetable broth.
Special Diets:
Ingredients
- 1/4 cup tomato paste
- 1 lemon, juice of
- 2 tablespoons honey
- 1 tablespoon low-sodium tamari
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2 small (8-ounce) sweet potatoes, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup diced onion
- 3 cloves garlic, sliced
- 1/2 cup chopped fresh cilantro
- Corn tortillas, warmed for serving
- Salsa, for serving
- Sliced avocado, for serving
- Hot sauce of choice (optional), for serving
Method
Preheat the oven to 400°F.
In a large bowl, whisk together tomato paste, lemon juice, honey, tamari, paprika, cumin and black pepper.
Add potatoes, bell peppers, onion and garlic, and toss to combine.
Spread on a baking sheet lined with parchment paper and roast in the top third of the oven, until potatoes are tender and lightly browned, about 45 minutes.
Transfer vegetables to a large bowl and stir in cilantro.
Serve with tortillas, salsa, avocado and hot sauce for diners to roll their own tacos.
Nutritional Info:
Per serving: 240 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 240mg sodium, 51g carbohydrates (7g dietary fiber, 14g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup tomato paste
- 1 lemon, juice of
- 2 tablespoons honey
- 1 tablespoon low-sodium tamari
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2 small (8-ounce) sweet potatoes, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup diced onion
- 3 cloves garlic, sliced
- 1/2 cup chopped fresh cilantro
- Corn tortillas, warmed for serving
- Salsa, for serving
- Sliced avocado, for serving
- Hot sauce of choice (optional), for serving