Low Iodine Vegan Sweet Potato Black Bean Tacos

Total time50 min

Prep time20 min

Cook time30 min

Low Iodine Vegan Sweet Potato Black Bean Tacos

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the roasted sweet potatoes

1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 tsp chili powder
½ tsp ground cumin
½ tsp smoked paprika
½ tsp salt

For the black beans

1 can (15 oz) black beans, drained and rinsed
1 tbsp olive oil
½ tsp ground cumin
¼ tsp chili powder
¼ tsp salt

For the slaw

2 cups green cabbage, thinly shredded
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp olive oil
¼ cup fresh cilantro, roughly chopped
¼ tsp salt

For serving

8 small corn tortillas
1 large avocado, pitted and sliced
1 lime, cut into wedges
hot sauce, to taste (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, toss the sweet potato cubes with 2 tbsp olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!