Roasted Sweet Potato & White Rice Tacos

These low sodium sweet potato tacos are simple, refreshing and healthy. They are surprisingly filling, easy to make and are packed with flavor. Using fresh, whole ingredients helps make these simple tacos so delicious.

low sodium sweet potato tacos
Anthony Valentine

Roasted Sweet Potato & White Rice Tacos

5 from 1 vote
Sodium 88 mg
Potassium 411 mg
Phosphorus 284 mg
Protein 7 g
These low sodium sweet potato tacos are simple, refreshing and healthy. They are surprisingly filling, easy to make and are packed with flavor. Using fresh, whole ingredients helps make these simple tacos so delicious.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 4 servings
Calories 332 kcal
Course Dinner, Lunch
Cuisine Fusion, Mexican

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.

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