Breakfast Tacos with Sweet Potato Hash
4

Serves 4

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.

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    Ingredients: 
    • 1/4 cup tomato paste
    • Juice of 1 lemon
    • 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 cilantro
    • Corn tortillas, warmed for serving
    • Salsa, for serving
    • Sliced avocado, for serving
    • Hot sauce of choice (optional), for serving
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    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 carbohydrate (7g dietary fiber, 14g sugar), 6g protein
    Special Diets: 

    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. See our Terms of Service.

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