I’ve been making some version of this for years, and it just keeps getting better. I only recently discovered how freaking incredible sweet potatoes roasted face-down are. They caramelize and cook way faster and the edges are almost jammy - it’s the only way I’ll be doing them from now on.
Smoky chipotle black beans spooned right over the top. A cilantro lime crema that you’ll want to put on everything else you eat that week. And a little slaw situation that gives a nice texture contrast and makes the whole thing feel fresh instead of heavy.
Everything can be prepped ahead, it comes together fast on a weeknight, and it genuinely satisfies that craving for something warm and a little indulgent without leaving you in a food coma. Vegetarian, gluten-free, and honestly? One of my most-made meals right now.
The crema alone is worth making. You’ve been warned.
sweet potato taco bowls with cilantro lime crema slaw
1 hour (30 minute prep) | serves 2-4
gluten-free, vegetarian
bbq chicken sweet potatoes
breakfast tostadas with cilantro lime crema
black bean tostadas with corn salsa
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