Roasted Sweet Potato and Avocado Tacos With A Corn Salsa

Tacos are easily one of my favorite dinner meals. They are so versatile as well as a fun way to get in more fruits/vegetables.

These tacos are packed with fiber, healthy fats as well as protein (please don’t forget to add protein to these- see my suggestions in the ingredient list). They also contain so many incredible vitamins and nutrients that are essential to leaving you feeling good inside and out.

You are going to love these tacos, and especially because they are meal prep friendly. I recommend storing the sweet potatoes in one glass container and the corn salsa in another glass container. Then when you are ready to eat you can easily toss them onto tacos during the week or even toss on other bowls or meals that you make.

Enjoy!

Serves 3-4

What you need:

1 large sweet potato cubed
1/3 of a red onion diced
3 tbsp avocado oil
A few pinches of salt
11/4 cup frozen corn
1/4 cup fresh minced cilantro
1 lime juiced or about 2 tbsp
1 tsp smoked paprika
1 avocado mashed
8-10 tortillas (I used these gluten and grain free tortillas)
Protein of your choice (I love these with black beans or baked tofu)

Directions: Preheat your oven to 400. Line a baking sheet with parchment paper. Add the sweet potato, the onion, a few pinches of salt and 2 tbsp of oil to the baking sheet and toss. Place in the oven for 30-35 minutes. Meanwhile, heat a pan over medium heat. Add the remaining oil and salt as well as the corn and paprika. Cook for 3 minutes then remove from heat to let cool. Once cooled, transfer corn to a bowl and toss with the lime juice and cilantro. Once the sweet potatoes have roasted, remove from the oven and begin to assemble your tacos. Add the mashed avocado to the tortilla, then add your protein and sweet potatoes and top with the corn salsa. Enjoy.

I also loved these with an additional tomato salsa or hot sauce and sliced red cabbage.