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Taco Lettuce Wraps with Black Beans and Sweet Potato
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!
Yuri Elkaim - Fitness Expert
Prep Time 30 minutes
Servings
Ingredients
Prep Time 30 minutes
Servings
Ingredients
Yuri Elkaim - Fitness Expert
Instructions
  1. 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.
  2. Prepare the chili cream sauce by stirring together coconut cream, lime juice, chili powder, and a pinch of salt. Mix together. Set aside.
  3. In a bowl, mix together diced sweet potatoes, apple cider vinegar, coconut oil, black beans, onions, avocado, tomato, and cilantro. Salt and pepper lightly.
  4. Spread coconut cream on romaine leaves. Top with sweet potato and black bean mixture. Enjoy taco-style!

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