Sweet Potato Kimchi Tacos

These tacos are gluten free, dairy free, and can even be egg free and vegan if you choose good quality, vegan toppings (And I promise there is vegan kimchi).

Makes 8-10 mini tacos

Ingredients:

corn tortillas

2 large sweet potatoes, cut into 1 inch cubes

1 tsp granulated garlic

1 tsp granulated onion

1 tsp cumin

1 tsp smoked paprika

Toppings:

Mixed greens, chopped kale, or spinach

Kimchi

1/2 cup corn, warmed

1 avocado, sliced

cilantro, chopped

plain coconut yogurt or good quality ranch dressing (I like to use Primal Kitchen Vegan Ranch because it is made with only avocado oil, no other inflammatory oils)

Directions

Preheat oven to 425. Place sweet potatoes in a pan with cold water and bring to a boil. As soon as it starts boiling, remove from heat, drain, and toss with seasonings. Spread evenly on a parchment lined sheet pan and bake for 30-40 minutes or until crispy on the outside. Warm the tortillas. Next assemble the tacos. Layer greens, sweet potato, and kimchi. Top with a sprinkle of corn, cilantro, avocado slices, and a drizzle of ranch or yogurt.