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In recent years, plant-based meals have surged in popularity, transforming the culinary landscape and appealing to a diverse audience. As more people embrace healthier lifestyles, the quest for delicious yet nutritious meal options has led to innovative recipes that satisfy both the palate and the body. One such delightful creation is the Sweet Potato & Corn Tacos, a vibrant dish that marries the natural sweetness of sweet potatoes with the crispness of fresh corn. This recipe not only caters to taco lovers but also to health enthusiasts looking for a fulfilling meal without compromising on flavor.

Sweet Potato & Corn Tacos

Discover the deliciousness of Sweet Potato & Corn Tacos, a vibrant plant-based dish that combines the natural sweetness of roasted sweet potatoes with the crunch of fresh corn. Perfect for a weeknight dinner or a festive gathering, these tacos are not only visually appealing but also nutritious and customizable. With flavors enhanced by spices, fresh herbs, and creamy avocado, enjoy a satisfying meal that's both healthy and easy to prepare. Embrace plant-based cooking with this delightful recipe!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into ½-inch cubes

1 cup fresh or frozen corn kernels

1 red bell pepper, diced finely

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

2 tablespoons olive oil, divided

8 small corn tortillas

1 ripe avocado, sliced

Fresh cilantro leaves, roughly chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat the oven: Set your oven to 425°F (220°C) to ensure it's hot and ready for roasting.

    Prepare the sweet potatoes: In a large bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, ground cumin, smoked paprika, and a generous pinch of salt and pepper. Toss well to coat the sweet potatoes evenly, then spread them out on a baking sheet in a single layer to promote even roasting.

      Roast the sweet potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for 20-25 minutes, turning them halfway through, until they are golden brown and tender when pierced with a fork.

        Sauté the vegetables: Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.

          Incorporate garlic and corn: Stir in the minced garlic and corn kernels to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the corn is heated through and the vegetables are tender. Taste and season with salt and pepper as desired.

            Combine the filling: Once the sweet potatoes are finished roasting, carefully add them to the skillet with the sautéed vegetables. Gently fold the ingredients together and cook for another 2-3 minutes, allowing the flavors to meld and all ingredients to warm through.

              Warm the tortillas: While the filling is cooking, warm the corn tortillas. Place them in a dry skillet over medium heat for about 30 seconds on each side, just until they are pliable and have a light char.

                Assemble the tacos: To assemble, place a generous spoonful of the sweet potato and corn mixture onto each tortilla. Top with a few slices of avocado and a sprinkle of fresh cilantro for brightness.

                  Serve and enjoy: Serve the tacos immediately, accompanied by lime wedges for squeezing over the top for the perfect zesty finish.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4