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+ servings

Roasted Sweet Potato & White Rice Tacos

low sodium sweet potato tacos
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 332kcal

Equipment

  • Large saute pan
  • Wooden Spoon
  • Peeler
  • Chef knife

Ingredients

  • 1/2 Onion
  • 2 Sweet potatoes medium-sized
  • 1 tsp Garlic Cloves
  • 1 tbsp Ginger minced
  • 3 cup Vegetable Stock recipe based on homemade vegetable stock
  • 1/4 tsp Red Pepper Flakes
  • 1 tbsp Curry Powder
  • 3 tbsp Olive Oil
  • 12 Corn Tortillas
  • 1 tbsp Cilantro

Instructions

  • Chop everything! Medium dice the sweet potatoes and onions. Mince the cilantro, ginger, garlic and turmeric.
  • Sweat out the ginger, garlic, turmeric and onions over medium eat until slightly translucent. 3-5 minutes.
  • Turn heat to medium-high. Add rice to pan. Brown rice for 1-2 minutes.
  • Add sweet potatoes and veggie stock. Bring to a boil. Reduce to a simmer and cover. Cook for 15-20 minutes or until all liquid has been absorbed.
  • One all liquid is absorbed turn the heat off. Add cilantro and toss.
  • Cook the tortillas. Either pop them in a 350 degree oven for a few minutes or lightly fry them in a little oil on a non-stick saute pan.

Nutrition

Serving: 3shells, 1/4 cup filling each | Calories: 332kcal | Carbohydrates: 51g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Sodium: 88mg | Potassium: 411mg | Fiber: 9g | Sugar: 6g | Vitamin A: 9322IU | Vitamin B1: 2mg | Vitamin B2: 2mg | Vitamin B3: 3mg | Vitamin B5: 1mg | Vitamin B6: 2mg | Vitamin C: 4mg | Vitamin E: 3mg | Vitamin K: 11µg | Calcium: 99mg | Copper: 2mg | Folate: 15µg | Iron: 3mg | Manganese: 2mg | Magnesium: 80mg | Phosphorus: 284mg | Selenium: 7µg | Zinc: 3mg