Root Veggie Tacos

Total Time: 1 hour | Servings: 4

“Cheesy” sweet potato mash with roasted beets and carrots with a creamy chimichurri sauce

Ingredients for root veggie tacos


  • 4 cassava tortillas
  • 2 sweet potatoes
  • 2 tbsp nutritional yeast
  • 2 tbsp ghee
  • 2 cups beets, cubed
  • 2 cups carrots, cubed
  • 1 tbsp olive oil
  • 1 tsp coriander
  • 1 tsp cumin

Creamy Chimichurri Sauce

  • 1 avocado
  • ¾ cup chopped cilantro
  • ¾ cup chopped parsley leaves
  • 1 tbsp red wine vinegar
  • ¼ cup olive oil
  • 1 lime, juiced
  • 1 tbsp filtered water
  • Sea salt and pepper to taste


  1. Preheat the oven to 425°F. Poke the sweet potatoes with a fork several times and wrap them in aluminum foil. Bake for 45-50 minutes or until they are soft on the inside.
  2. Take the sweet potatoes out of the oven and scoop out the inside from the skin. Mash together with the ghee and nutritional yeast. Season with salt and pepper.
  3. Line a baking sheet with parchment paper and add the beets and carrots. Toss with olive oil and season with cumin, coriander and salt + pepper. Bake for 20-25 minutes.
  4. Assemble each tortilla with the sweet potato mash and then a scoop of the roasted veggies. Fold and coat the outside with olive oil. Bake the tacos for 10 minutes or until golden brown on the outside.
  5. While the tacos are in the oven, add the sauce ingredients to a blender and blend until creamy. Add in more water if it needs to be thinned out.
  6. Serve the tacos with fresh cilantro and the dipping sauce.
OWL Root Veggie Tacos served with Immunity Elixir

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.