Vegetarian Sweet Potato Brussels Sprout Tacos
My Facebook account was hacked last week eliminating access to my Arriving with Arugula page. While it appears the page is still standing, I don’t have access to it at this time so you won’t see updates showing up. My Instagram account is still active if you want to keep track of new recipes, follow along there. Wish me luck as I try to regain access to the Arriving with Arugula page.
Fun fact: 77% of people refer to the fabled green balls as “Brussel sprouts”, when the correct plural term is in fact “Brussels sprouts” (as they are named after the Belgian capital city).
These tacos are simple but flavorful vegetarian taco. The sauce will seem like a lot as you blend but you’ll want it as a dipper for these tacos!
Vegetarian Sweet Potato Brussels Sprout Tacos
2 servings
2 small sweet potatoes or 1 large potato (2 2/3 cups once chopped into 1/2inx 1/2in cubes)
10 brussels sprouts
8 taco shells
1/4 cup cilantro
1 avocado
1 medium to large jalapeno (based on spicy preference)
1/4 cup sour cream
1 lime, juiced
1 tsp garlic powder
1 tsp salt (divided)
1 tsp cumin
1/2 tsp paprika
2 tsp olive oil
1/2 cup chopped tomatoes
Tools: 2 baking sheet liners or parchment paper, blender, oven
Preheat oven to 400 degrees
Peel and chop potatoes into 1/2 inch x 1/2 inch cubes (should be just under 3 cups)
Toss the potatoes in 1 tsp olive oil, 1/2 tsp salt, cumin, and paprika. Spread out evenly on lined baking sheet. Cook for 10 minutes.
While potatoes roast, remove stem from Brussels Sprouts, quarter, and then half the quarters (~2 cups)
Mix the Brussels sprouts in 1 tsp olive oil with a dash of salt and pepper and place on the 2nd lined baking sheet. Add to oven. Continue to cook potatoes and brussels for 15 minutes.
Blend de-seeded jalapeno, sour cream, avocado, juice of 1 lime, garlic powder and 1/2 tsp salt until smooth.
Warm tortillas in microwave or on a gas stove top
Plate with potatoes, brussels, chopped tomatoes, cilantro and served with the avocado jalapeno sauce.
Speed it Up
Buy sliced Brussels and sweet potato. These are usually available pre-packaged in the produce session
Prep in Advance
Roast the sweet potatoes early on and just rewarm when you eat the tacos
