Craving something healthy yet super satisfying? These Sweet Potato Tacos are IT! I came across this recipe on Goop and made some modifications to meet my taste buds’ needs ;). Crispy za’atar-seasoned sweet potatoes with fluffy scrambled eggs and crisp purple cabbage, creating a perfect harmony of flavors and textures. The tangy sumac-tossed red onions add a zesty kick, while the creamy avocado tahini sauce ties everything together perfectly.
These tacos are more than just delicious – they’re a great way to add variety to your meals and pack in essential nutrients. The sweet potatoes offer complex carbs for sustained energy, while the eggs provide high-quality protein to keep you full.. It’s the ideal combo for a power-packed breakfast that’ll fuel your day.
The best part? These versatile tacos are a breeze to whip up, making them ideal for breakfast, lunch, or dinner. I also really enjoy eating with my hands so this was a win on all levels for me. Give it a go!
INGREDIENTS:
- 2 tablespoons avocado oil
- 1 large sweet potato, diced small
- 4 – 6 eggs
- sea salt
- 1 teaspoon za’atar
- handful of chopped purple cabbage
- small handful of cilantro leaves
- ¼ red onion, thinly sliced
- ½ teaspoon sumac
- 4 – 6 grain-free tortillas
- Avocado Tahini Dip
DIRECTIONS:
- Heat a nonstick skillet over medium heat. Add the avocado oil, sweet potatoes, and a pinch of salt. Cook, stirring frequently, for about 10 – 12 minutes or until the sweet potatoes become browned on the outside and fork-tender.
- Add the za’atar and let cook for another minute or so, then remove from the heat. While the potatoes cook, toss the thinly sliced onions with the sumac and a pinch of salt and set aside.
- In a separate pan, drizzle avocado oil and scramble 4-6 eggs lightly seasoning with za’atar, salt and pepper.
- To assemble the tacos, warm the tortillas (either in a pan or over an open flame if you prefer a little char). Swipe each tortilla with the avocado tahini sauce, then top with a mound of sweet potatoes and eggs. Finish with some of the sumac red onions, a squeeze of lemon, and cilantro. Enjoy!