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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Author Sara

Ingredients

  • 1 Large sweet potato washed and cubed into 1/2 inch pieces (I leave the skin on for fiber)
  • 1 tsp coconut oil
  • 1 tsp cumin ground
  • 1/2 head medium size red cabbage shredded
  • 1 large carrot cut into julienne slices
  • 1/2 red pepper seeded and cut into thin slices
  • 1/2 cup loosely packed cilantro leaves chopped
  • juice 1 lime
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 4 Tbsp cilantro cream
  • 4-6 corn tortillas

Instructions

  1. Preheat the oven to 400 degrees.
  2. On a lined baking sheet, place the sweet potatoes and coat with coconut oil and cumin.
  3. Spread the coated potatoes into a single layer on the sheet.
  4. Bake for about 20 min until tender and golden brown.
  5. While the potatoes are cooking add all of the slaw ingredients together: cabbage, carrot, pepper, cilantro, lime, oil, and salt. Mix to combined.
  6. On each tortilla shell or just in a bowl top with sweet potatoes, slaw, and cilantro cream.
  7. Slaw keeps in the fridge for a few days.

Recipe Notes

*Choose all organic ingredients when possible.