This filling plant-based dinner is full of incredible flavor combos. Sweet potatoes, black beans, and avocados make a rich and creamy meal. Spiked with a spicy coconut cream, this dinner is a great way to eat Vegan, without feeling like a rabbit!
| Prep Time | 30 minutes |
| Servings |
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Ingredients
- 1 sweet potato
- 1/3 cup coconut cream
- 1 lime (juiced)
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 2 tbs apple cider vinegar
- 1 tbs liquid coconut oil
- 1 15 oz can black beans
- 1/4 cup purple onions (finely chopped)
- 1 avocado (diced)
- 1 tomato (diced)
- 1/4 cup fresh cilantro
- 12 leaves romaine lettuce
- sea salt and pepper (to taste)
Ingredients
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Instructions
- Preheat oven to 350 degrees. Pierce the sweet potato and place it in the oven, baking for 25-30 minutes, or until crisp-tender. Remove, cool, peel, and dice.
- Prepare the chili cream sauce by stirring together coconut cream, lime juice, chili powder, and a pinch of salt. Mix together. Set aside.
- In a bowl, mix together diced sweet potatoes, apple cider vinegar, coconut oil, black beans, onions, avocado, tomato, and cilantro. Salt and pepper lightly.
- Spread coconut cream on romaine leaves. Top with sweet potato and black bean mixture. Enjoy taco-style!
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