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First, make the Smoky Chipotle Dressing, according to the recipe and instructions below.
Next, let’s cook the sweet potato.
Poke the sweet potato with a fork a few times. Cook it in the microwave for 3 minutes on high. After 3 minutes, poke the sweet potato with a fork again. You’ll know it’s done when you are able to pierce it with a fork, yet it is still a bit firm and not mushy. It will be steaming hot so be careful. Set it aside and let your ~hot potato~ cool. When it’s cool enough to handle, cut it into small cubes.
Set a sauté pan on medium-high heat. Sauté the red pepper and the onion while stirring. Add a splash of water if needed to keep things from sticking. Cook until just tender or about 3 minutes.
Add the cumin, granulated garlic, granulated onion, chili powder and sea salt. Toss in the black beans and sweet potato. Cook for a few minutes and set aside.
Cook the frozen brown rice in the microwave for about a minute to heat it up, or in a small saucepan on the stovetop. Wrap a few corn tortillas in a paper towel and cook in the microwave for about 30 seconds to steam, or heat them up in a dry sauté pan on medium heat for a minute or two.
Now it’s time to assemble your tacos!
Grab a corn tortilla. Add your sweet potato filling, some brown rice, a few avocado slices, a scoop of red cabbage, some sliced green onions and a squeeze of lime. Then, drizzle on our Smoky Chipotle Dressing and dig in!
You can also easily make some of our Guacamole to add instead of the avocado slices. Yum!
Instead of using the microwave, you can also bake your sweet potato ahead of time instead. Bake at 425° F for 45-50 minutes.
First, drain and rinse the cashews. Then, place all of your ingredients into a high-speed blender, and blend for about 2 minutes, until it looks smooth and creamy.
You can store this in the fridge for up to a week.
Chipotle flakes are bit spicy so use more or less, depending on how hot you like it!
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