| LINDSEY WILSON
Root Veggie Tacos
Total Time: 1 hour | Servings: 4
“Cheesy” sweet potato mash with roasted beets and carrots with a creamy chimichurri sauce
Ingredients:
- 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
Directions:
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the tacos with fresh cilantro and the dipping sauce.
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.