Keeping things comforting, but healthy with these roasted vegetable tacos. This is the perfect transition meal to go from summer to fall. Finish off that sweet summer corn by incorporating it with some fall favs like sweet potatoes, kale and brussel sprouts and of course roasting everything for that touch of warm comforting feeling. These vegetarian tacos make for the perfect weeknight dinner that easily doubles as lunch the next day.
Made simply with sweet potatoes, fresh corn, brussel sprouts, and kale, these are hands down the best vegetarian tacos we’ve ever had! Each bite is packed with flavour. You get a touch of sweetness from roasting the vegetables, perfectly crispy on the outside and soft on the inside sweet potatoes, and drizzled with the most delicious dairy free chipotle sauce that’s a little spicy, zesty, nutty, and herby.
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Packed with fresh roasted vegetables, super healthy, and vegetarian- these tacos combine sweet potato, corn, brussel sprouts and kale in a soft corn tortilla served with crumbled feta and the most delicious chipotle sauce.
Course: Weeknight Dinners
Author: the communal feast
2large sweet potatoeswashed
3corn earsremoved from cobb
1 1/2cupbrussel sproutsquartered
garnish: feta cheesecilantro, lime wedge
3chipotle peppers in adobo
1 tomatoroughly chopped
2TBSapple cider vinegar
Bring a large pot of water to a boil. When the water starts to boil add the sweet potatoes kept whole with skin on. Cover and let cook for about 8-10 minutes until you can just pierce them.
To make the sauce: combine all the ingredients in a food processor or blender and mix until combined. Set aside until ready to serve.
Preheat the oven to 425 degrees F. On a large baking sheet combine corn kernels and brussel sprouts. Toss with some olive oil, season with some salt and pepper and layer a few sprigs of fresh thyme across the baking sheet. Cook for 20 minutes. Remove from heat and add kale to baking tray. Return to the oven and cook an additional 5 minutes or until kale begins to crisp a little. Set aside once ready or keep warm until ready to assemble.
While the vegetables are cooking, finish off the sweet potatoes. Once boiled, remove from the water and thinly slice into rounds. You should yield about 6-8 rounds per potato. On a flat top or griddle melt some butter. When hot place the sweet potato rounds leaving a bit of space in between. Season with salt and pepper and fresh thyme and cook until browned on both sides. About 2-3 minutes per side. This will give the potatoes a nice crisp exterior and leave them soft on the inside. Repeat until all potatoes are cooked.
To serve: warm the tortillas on the same flat surface just a few seconds per side. Assemble with a bit of sauce spread at the bottom and layer with kale and brussel sprouts. Next add 1-2 sweet potato per taco, top with corn, crumbled feta, fresh cilantro, extra sauce and serve with lime on the side.
For the potatoes: be careful not to over boil them as they will become too soft and make it difficult to cut into rounds.