24. Vegan Taco Stuffed Sweet Potatoes

Ingredients:

• 4-6 medium sweet potatoes, baked (alternatively, you can use taco shells of choice)

• 1 small head red cabbage, shredded (about 5 cups)
• 2 tbsp lime juice
• ½ tsp salt (or to taste)
• 1 tsp pure maple syrup (can sub honey)
• ½ cup cilantro, chopped

• 2 medium ripe avocados
• ½ cup cilantro, packed
• 3 tbsp lime juice
• 3 tbsp water (more if needed to blend)
• ¼ tsp garlic power
• ¼ tsp salt

• 2-15oz cans chickpeas, drained and rinsed
• Heaping ½ cup pecans (or walnuts)
• 2 tbsp chili powder
• 4 tsp cumin
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp oregano
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper
• ¾ tsp sea salt
• Freshly ground black pepper, to taste
• ½ cup water

• sliced jalapeños, salsa, hot sauce

Instructions:

1. Preheat oven to 400F. Pierce sweet potatoes several times with a fork. Place on lined baking sheet and bake for about an hour or longer, until fork tender.
2. Meanwhile, place slaw ingredients in a medium bowl, stirring to combine. Season to taste with salt. Refrigerate until ready to use.
3. Place all the cream ingredients in a blender (I used my nutribullet) and blend until completely smooth and creamy. Set aside.
4. Place one can of chickpeas and half the pecans in a large food processor. Pulse for about 5-10 seconds or until finely chopped (not mushy, but well combined). It should look “meaty.” Dump into a bowl. Repeat with remaining chickpeas and nuts. Add spices and stir until combined.
5. Heat a large skillet sprayed with cooking spray over medium heat. Once hot, add chickpea mixture and water to moisten. Cook for a few minutes, or until heated through.
6. Assemble slicing sweet potatoes length-wise and layering taco meat, slaw, crema, and toppings. Serve warm!

Recipe Source

Originally posted 2018-12-19 09:10:22.

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