Sweet Potato Black Bean Tacos
A flavorful and nutritious taco recipe featuring roasted sweet potatoes and black beans, topped with a creamy chipotle sauce.
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 block extra-firm or firm tofu (14 oz)
- 2 Tbsp. low sodium soy sauce or tamari
- 1 Tbsp. seasoned rice vinegar
- 1 tsp. sesame oil
- 1 Tbsp. cornstarch
- 2 large sweet potatoes (rinsed and diced)
- 1 cup guacamole
- 1 cup arugula or other leafy greens for garnish
- 2/3 cup cherry tomatoes (halved)
- 2/3 cup diced cucumber
- 1/4 cup sliced almonds
- 1 clove garlic (minced)
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup or honey (for dressing)
Instructions
- Press the tofu for 15 minutes to remove excess moisture, then cut into cubes.
- In a bowl, whisk together soy sauce, seasoned rice vinegar, and sesame oil. Add tofu cubes and gently toss to coat.
- Sprinkle cornstarch over the marinated tofu and toss again to coat. Preheat the oven to 400°F (200°C).
- Arrange marinated tofu on a lined baking sheet and bake for about 15 minutes, flipping halfway through.
- While baking, prepare the dressing by blending chipotle pepper, garlic, lime juice, olive oil, Dijon mustard, and maple syrup until smooth.
- In a large bowl, layer chopped romaine, diced cucumber, cherry tomatoes, and avocado. Top with baked tofu and drizzle with dressing.
- Serve immediately and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep dressing separate until serving.