Sweet Potato Tacos with Red Cabbage Slaw 2



  • 2 sweet potatoes, peeled and diced
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1⁄4 tsp ground chipotle
  • 10 corn tortillas
  • Optional Toppings: Black beans, diced avocado, chopped, fresh cilantro

Red Cabbage Slaw

  • 1⁄2 head red cabbage, cored and finely shredded
  • 1 large carrot, shredded
  • 1⁄4 cup cilantro leaves
  • 1 bunch green onion or 1 small red onion, diced
  • 1 tbsp lime juice
  • 1 tbsp orange juice (freshly squeezed from orange)
  • 1⁄2 tbsp pure maple syrup
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, peeled and minced
  • 1⁄2 tsp sea salt
  • 1⁄4 tsp pepper


Preheat oven to 400 degrees. In a mixing bowl, thoroughly toss sweet potatoes with olive oil, salt, pepper and chipotle. Place on a large baking dish and bake for 30-45 minutes, or until sweet potatoes are cooked through. For the red cabbage slaw toss together cabbage, carrots, cilantro and green onions in a large bowl. In a small bowl, whisk together the remaining ingredients to a make a light dressing. Toss cabbage mixture with dressing. Taste to adjust the seasonings. Heat dry griddle pan on high for 3-5 minutes. Reduce heat to medium and warm tortillas, about 1-2 minutes per side. Assemble tacos by placing a spoonful of sweet potatoes on each tortilla. Top each taco with cabbage slaw and toppings of choice. 

Recipe provided by Bounty & Soul, a non-profit based in Black Mountain North Carolina that is dedicated to creating a health and wellness movement in underserved communities in Buncombe and McDowell Counties. To learn more about their mission visit bountyandsoul.org.